Mushroom Gravy

-1 onion, small diced
-1 carton baby bello mushrooms, small diced
-2-3 tablespoons earth balance butter
-3 tablespoons flour
-almond milk (optional, just using stock is great too)
-vegetable stock or water
-4 tablespoons nutritional yeast (optional, but highly recommended)
-chopped oregano
-chopped thyme
-salt & pepper to season

How to:
-heat pot to medium-high heat. 
-add ‘butter’ until heated/melted 
-add onion and mushrooms and sauté until well cooked/soft. 
-add herbs
-lower heat to medium. Work quickly… There should be a bit of moisture in the pot from the butter and mushrooms. If there isn’t much, feel free to add a bit more butter into the mix… Add flour to make a roux-like mixture. Blend in the flour really well. 
-grab a whisk and start whisking in stock (or water), making sure to scrape off all the flour from the bottom and sides of the pot. The amount of liquid you add, will depend on the consistency you like your gravy. I prefer mine on the more liquid-y side. Just remember that the gravy will thicken as it cooks. You have room to play a bit here. Slowly add in more liquid (milk or stock) until you reach your desired consistency. 
-stir in nutritional yeast and salt and pepper to taste. 
-feel free to add more diced herbs, if you feel you’d like. 
-allow to cook on a low heat for another 5 minutes or so…. and devour.

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