Your trusty blender makes this rich, savory gravy easy, fast and foolproof!

Besides their deliciously warm and slightly spicy flavor that make this a standout gravy recipe, Shiitake mushrooms are a healthful source for protein and fiber!

1 oz. (approx. weight) package of dried Shiitake mushrooms

2 cups of the broth from the reconstituted Shiitake mushrooms (see directions)

2 cups of vegetable broth (made with one whole Rapunzel Sea Salt and Herbs bouillon cube mixed into 2 cups of boiling water)

1 cup dry white wine like Pinot Grigio

1 large Vidalia or sweet onion, minced

4 cloves of garlic, minced (or 1 tbsp of Garlic Gold Nuggets)

1 tsp powdered dried sage and 1 tsp dried thyme leaves (or 2 tsp dried Herbes de Provence)

¼ cup nutritional yeast flakes, aka “nooch”

1 tbsp flour

4 tbsp Earth Balance butter

Celtic sea salt and pepper to taste

(Add an optional 1 tbsp poultry seasoning when serving with vegan chix cutlets, vegan turkey or stuffing)

  1. Pour 2 cups of boiling water over dried mushrooms in a medium size bowl and set aside
  2. In a large, (approx. 4 qt size) heavy bottom sauté pan (or high-sided skillet) sauté the onion in the butter; when the onion has softened add the garlic and continue to sauté for another minute or until the onion begins to caramelize
  3. Add the mushrooms in their broth, the vegetable broth, the wine and the seasonings and bring to a simmer
  4. Turn the heat off and, in two batches, blenderize the mixture in a blender, returning each blenderized batch of gravy to the sauté pan
  5. Continue to cook the gravy on a low simmer for 8-10 minutes or until thickened to desired consistency
  6. Stir in the ‘nutch” and adjust seasonings to taste

Makes approximately 5 cups of gravy

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