Vegetarian mushroom gravy
2 cups fresh mushrooms2 tablespoons butter 1/2 onion, chopped
2 cloves garlic, crushed
1/2 cup of wine (optional)
1/4 cup chopped fresh parsley or other fresh herbs
Salt or tamari and pepper, to taste
2 cups vegetable stock
2 tablespoons cornstarch
1 tablespoon nutritional yeast
Kitchen Bouquet or Gravy Master (optional)
1. Slice several mushrooms thinly. Chop the remaining very finely.
2. In a heavy saucepan, melt the butter and cook the onion for 10 minutes or until softened.
3. Add garlic, wine, and mushrooms. Cook for 2 to 3 minutes or until the mushrooms release their liquid.
4. Add parsley or herbs, salt or tamari, and pepper.
5. Continue cooking, stirring occasionally, for 5 minutes.
6. Add all but 1/4 cup of the stock. Bring to a boil.
7. In a small bowl, whisk the cornstarch into the 1/4 cup of stock. Add this to the gravy and boil 1 minute.
8. Lower the heat and stir in the yeast and enough Kitchen Bouquet or Gravy Master to make a dark color.
9. Simmer over low heat until ready to serve.
Adapted from Terra Friedrichs
