Vegan Mushroom Gravy Recipe
Daily Value: 3%
|Folic Acid (B9)||11µg||3%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- 8 ounces button mushrooms, sliced
- 2 tablespoons non-hydrogenated vegetable shortening
- 1/2 teaspoon lemon pepper
- 1 teaspoon dried rosemary, chopped
- 1-2 sage leaves, chopped
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon salt
- 2 cups vegetable or mushroom broth
- 1 cup water
- 1 1/2-2 tablespoons cornstarch
- 2 tablespoons cold water
In a large saucepan, sauté the sliced mushrooms in the vegetable shortening over medium heat for about 5 minutes. Add the lemon pepper, dried rosemary, sage, onion powder, smoked paprika, and salt. Continue cooking for about 3 more minutes.
Add the broth and water. Bring to a boil, reduce the heat, and simmer, covered for 30 minutes. Strain the sauce using a small mesh colander (reserve the mushrooms) and return the strained sauce to the heat.
In a small bowl, dissolve the cornstarch (use 1 ½ tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in the cold water. Pour into the sauce, stirring constantly. Bring to a quick boil, reduce the heat, and cook for 1-2 minutes until it thickens. Add the mushrooms back into the gravy.
Recipe DetailsServings: 4
Total time: 45 minutes
Special Designations: Vegan, Vegetarian