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.
Shiitake Gravy
Shiitake Gravy is perfect for special occasions and holidays
Ingredients
- 2 tablespoons olive oil
- 3 medium shallots, thinly sliced
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- About 10 ounces fresh shiitake mushrooms, stems removed, caps sliced into thin strips
- 1/4 cup dry red wine
- 3 cup vegetable broth
- 2 tablespoons all-purpose flour
- 1 to 2 tablespoons tamari or soy sauce
- 1 tablespoon nutritional yeast
- 2 tablespoons water
- 3 tablespoons vegan butter (I used Earth Balance)
- Freshly ground black pepper
Instructions
- 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.
