Simple Mushroom Gravy |
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| 1 | teaspoon | olive oil | ||
| 4 | cloves | garlic, minced | ||
| 1 | medium | white onion, diced | ||
| 1 | cup | fresh mushrooms of choice, gently cleaned with a towel and chopped | ||
| 3⁄4 | cup | dried mushroom of choice, ground into a mince (using a blender, coffee or spice grinder) | ||
| 2 | tablespoons | thyme, minced | ||
| 3 | sprigs | rosemary, stemmed and minced | ||
| 1⁄2 | cup | Marsala wine | ||
| 4 | cups | vegetable stock, low sodium | ||
| 1 | tablespoon | maple syrup | ||
| 2 | tablespoons | whole grain flour, (any kind) | ||
| 3 | tablespoons | nutritional yeast | ||
| 2 | tablespoons | tamari, low sodium | ||
freshly ground black pepper, to taste | ||||
| 1 | teaspoon | sea salt |
In saute pan, place the olive oil, garlic and white onion and saute until the ingredients are translucent.
Stir in the fresh mushrooms of choice, rosemary and thyme and leave until they begin to stick for a few minutes.
Add the Marsala wine to deglaze the pan and cook for a few minutes. Stir in the vegetable stock and dried mushroom of choice and allow to simmer (10 minutes).
In a bowl, make a slurry by mixing the whole grain flour, nutritional yeast and tamari.
Fold in the slurry to the stock and allow the mixture to simmer on medium to medium-high heat. Stir constantly for about 2 minutes and add sea salt and freshly ground black pepper to taste.