MUSHROOM GRAVY

This is my favorite version of vegan gravy, and it's super quick and easy to make. It's full of earthy mushrooms and dried herbs, simmered down with onion and garlic into a thick, stick-to-your-ribs gravy. It goes really well with the classics, like mashed potatoes as pictured. It's also great on this: French Fry Po' Boy.

MUSHROOM GRAVY

Makes 2 cups
 

-3 tbsp olive oil
-½ onion, diced
-3 cloves garlic
-2 cups crimini mushrooms, diced
-¼ cup dry white wine
-2 cup vegetable stock or filtered water
-½ tsp dried thyme
-½ tsp dried sage
-¼ tsp dried rosemary
-3 tbsp all-purpose flour
-¼ cup filtered water
-salt and black pepper

1.    Put a frying pan over medium heat and then add the olive oil and the onions. Sauté onions for about 5-7 minutes or until they’re soft and translucent. Add garlic and cook for another minute. Add mushrooms and a pinch of salt and cook for 2-3 minutes more minutes or until they release their liquid. Add the white wine and stir, scraping the pan to release any bits that have stuck. Add the veggie stock, thyme, sage, rosemary and a pinch of both salt and pepper. Lower heat and simmer for about 10 minutes.

2.    Meanwhile, to a mixing bowl, add the flour and filtered water. Whisk to combine. Then add the mixture to your gravy to thicken it, being sure to thoroughly whisk to avoid lumps. Cook for a minute or two more until desired thickness is achieved. Adjust seasoning to taste and remove from heat. Keeps in the fridge for about a week.