Cremini mushroom gravy
Cremini mushroom gravy
Updated April 2019
Ingredients
2 cups of cremini mushrooms - sliced
¼ cup sweet onion - minced
2 teaspoons of garlic - minced
1 tablespoon olive oil
1 teaspoon light miso (I use chickpea miso)
1 tablespoon tamari
2 tablespoons nutritional yeast
1 teaspoon poultry seasoning
1 teaspoon fresh rosemary - chopped
Fresh ground pepper to taste
1 cup water - purified
½ cup cold water – to mix with flour
1 tablespoon all-purpose flour (Can be substituted with gluten-free flour)
Steps
Sauté onion and garlic in olive oil until translucent. Remove from the pan. Add sliced mushrooms, miso and tamari. Cook mushrooms until the juices start to release and the mushrooms brown (this will deepen the gravy’s flavour).
Add 1 cup of water, nutritional yeast, poultry seasoning, rosemary and pepper. Simmer on medium heat for 5 minutes.
Set aside ¼ of the mushrooms. Use an immersion blender or your traditional blender to blend the remaining mixture until smooth.
Mix flour with cold water in a glass container. Use a fork to mix until it is lump-free. Slowly add it to the gravy.
When your gravy is your desired thickness, add the mushrooms you set aside.
Serve. The gravy is great with fries, veggie patties or could be a good base for pasta, similar to a stroganoff sauce.
