2 shallots, finely diced
2 cloves garlic minced
2 cloves garlic minced
1 pound mushrooms (usually about 2 containers), sliced
1 1/2 tbsp sage, chopped
1 tsp thyme
2 tsp salt
1/2 tsp ground fresh black pepper
3 tbsp flour
1/3 cup white wine
3 c veggie stock
1 In a deep skillet or pot saute shallots & garlic oil until translucent (as long as the video :) ).
2 Add the mushrooms salt pepper and herbs, cook until mushrooms brown and leak out there mushroomy juice (around abouts 10 mins)
3 Add flour and cook for another minute or two STIRRING CONSTANTLY
4 Add wine and cook down until the liquid is pretty much gone
5 Slowly add veggie stock 0.5 c at a time stirring so that there are no clumps
Bring up to a boil and season to taste,
*Use an immersion blender on half or all of the Gravy.
This is delicious gravy, but it is not rich. Which I like because I use ALOT of it :| . If you'd like a richer gravy swap out 0.5 c of the veggie stock for 0.5c of vegan margarine or olive oil. That'll do.
3 Add flour and cook for another minute or two STIRRING CONSTANTLY
4 Add wine and cook down until the liquid is pretty much gone
5 Slowly add veggie stock 0.5 c at a time stirring so that there are no clumps
Bring up to a boil and season to taste,
*Use an immersion blender on half or all of the Gravy.
This is delicious gravy, but it is not rich. Which I like because I use ALOT of it :| . If you'd like a richer gravy swap out 0.5 c of the veggie stock for 0.5c of vegan margarine or olive oil. That'll do.
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