Name: Shiitake Gravy
Cook time: 25 min
Total time: 25 min
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

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

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.