By Max Goransson
Friday, Nov 24th, 2021
VEGAN MUSHROOM GRAVY
Hello mushroom lovers! We’re gearing up for our annual Thanksgiving Farmer’s Market as we speak. Everyone thats picking up today will probably be using their mushrooms in a variety of different dishes for Turkey Dinner. For those of you that have a meal already planned, congrats! For those of us that wait until the last possible second to whip up a masterpiece, we’re here help you. Without further ado, let’s make you a hit at the dinner table tomorrow evening.
This mushroom gravy recipe comes together with a handful of basic ingredients:
Mushrooms: We sell variety boxes at our stands. This way you can add a little bit of every mushroom we offer! The power of umami in gravy is delightful.
Shallot and garlic – For sharp, savory depth of flavor.
Tamari or soy sauce – Tamari really highlights rich, savory flavors. Soy sauce will work here too, but make sure to use tamari if you need this gravy to be gluten-free.
Rosemary and thyme – These herbs are necessary in a gravy recipe. Their fresh, aromatic flavors make it cozy and complex.
All-purpose flour – This makes your gravy nice & thick
Vegetable stock – It gives the gravy body.
Extra-virgin olive oil – For richness.
And sea salt and fresh black pepper – To make all the flavors pop!
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.