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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Shiitake Gravy

By Chef Linda

There's gravy…and then there's gravy. I'm generally happy with a quick gravy that I can whip up in a few minutes, but there are times when you need a little something extra. Shiitake Gravy is perfect for special occasions and holidays (pictured here with Eatloaf Wellington). Rosemary, a hearty and powerful herb, adds rich fall notes to this gravy. Shiitake mushrooms, terrific for our immune systems, lend a delicate earthiness to this recipe. Recipes like this are a testament to cooking compassionately; you lose absolutely nothing by leaving out butter or drippings. The result is luscious, complex, and cruelty-free.

Ingredients

 2 tablespoons olive oil
 3 medium shallots, thinly sliced
 1 tablespoon minced fresh rosemary
 ½ teaspoon salt
 About 10 ounces fresh shiitake mushrooms, stems removed, caps sliced into thin strips
 ¼ cup dry red wine
 3 cups vegetable broth
 2 tablespoons all-purpose flour
 1 tablespoons tamari or soy sauce
 1 tablespoon nutritional yeast
 2 tablespoons water
 3 tablespoons vegan butter (I used Earth Balance)
 Freshly ground black pepper

Directions

1

Heat oil in a pan over medium-high heat. Add shallot to pan and cook for about 8 minutes until softened. Add rosemary, salt, and mushrooms. Cook, while stirring occasionally, for about 8 to 10 minutes, until mushrooms have browned. Add wine and cook for a minute or so or until liquid almost evaporates. Pour in vegetable broth and simmer until reduced to about 2 cups, about 12 to 15 minutes.

Combine flour, nutritional yeast, tamari, and water in a bowl, stirring until smooth. Add to pan and return to boil. Reduce heat and simmer 2 minutes or until slightly thickened. Remove from heat. Stir in vegan butter. Thin with a little water or broth to desired consistency. Finish with freshly ground black pepper.

Notes

Shiitake Gravy
IngredientsDirections

Shiitake Gravy

DifficultyEasyCook Time25 mins
YIELDS
2 1/2 cups

INGREDIENTS

 2 tablespoons olive oil
 3 medium shallots, thinly sliced
 1 tablespoon minced fresh rosemary
 ½ teaspoon salt
 About 10 ounces fresh shiitake mushrooms, stems removed, caps sliced into thin strips
 ¼ cup dry red wine
 3 cups vegetable broth
 2 tablespoons all-purpose flour
 1 tablespoons tamari or soy sauce
 1 tablespoon nutritional yeast
 2 tablespoons water
 3 tablespoons vegan butter (I used Earth Balance)
 Freshly ground black pepper

DIRECTIONS

1

Heat oil in a pan over medium-high heat. Add shallot to pan and cook for about 8 minutes until softened. Add rosemary, salt, and mushrooms. Cook, while stirring occasionally, for about 8 to 10 minutes, until mushrooms have browned. Add wine and cook for a minute or so or until liquid almost evaporates. Pour in vegetable broth and simmer until reduced to about 2 cups, about 12 to 15 minutes.

Combine flour, nutritional yeast, tamari, and water in a bowl, stirring until smooth. Add to pan and return to boil. Reduce heat and simmer 2 minutes or until slightly thickened. Remove from heat. Stir in vegan butter. Thin with a little water or broth to desired consistency. Finish with freshly ground black pepper.

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