Vegetarian Mixed Mushroom Gravy P Yield: 6 CupsThe mushrooms, herbs and wine give this gravy such rich flavor that even the carnivores will enjoy it.
Prep time: 15 min. Cooking time: 15 min.
3 cloves garlic-minced
1 large shallot- minced
1 pound mixed mushrooms (white button, portabello, shitake)
2-3 sage leaves-chopped
18 (about) branches thyme-leaves removed-branches discarded
3 ounces + 1 Teaspoon olive oil
I cup dry white wine
2 tablespoons cornstarch
4 cups vegetable broth (boxed/fresh)
Salt and freshly ground black pepper
- Bring olive oil to medium heat in skillet. Add minced garlic and shallot. Saute until soft.
- Add mushrooms and herbs. Stir vigorously until mushrooms have softened and released their juices.
- Add wine. Stir well and bring to a boil. Boil 2 minutes.
- Sir cornstarch into ½ cup vegetable broth. Add to mushrooms. Stir well until slightly thickened and then add remaining 3 ½ cups broth. Stir until gravy thickens again. Taste. Season with salt and pepper. Use immediately or cool completely before refrigerating. Adjust seasoning if necessary after reheating.