March 01, 2014 March 01, 2014/ Morgan
Just a quick easy gravy to add to your gravy files right next to the Easy Creamy Peppered Country Gravy. I just feel like you can never have enough gravy, ya know what I mean? Also, I keep finding killer deals on mushrooms so they had to go into something that could go on a potato (because potatoes.)
It’s really easy, really versatile. You can use whatever kind of mushrooms you have. You can add whatever herbs you have on hand. Heck, if you don’t have fresh herbs you could add some dried. I’m not stopping you. (Just remember, when you substitute with herbs the ratio is this 1 part dried : 3 parts fresh. So use 2 teaspoons of dried herbs in this recipe if that’s what you gotta do!)
- 1 pound mushrooms, chopped – any combination of the following: crimini, white, shiitake, oyster or whatever you have!
- 1/2 onion, minced
- 2 cloves garlic
- 2 teaspoons low sodium tamari or soy sauce
- 1/4 cup rice flour (I use Bob’s Red Mill Brown Rice Flour)
- 2.5 cups vegetable broth
- 2 Tablespoons chopped fresh herbs – parsley, thyme, rosemary, sage, etc! I used a combination of parsley, sage and thyme here.
- black pepper to taste
Heat a large nonstick pan over medium high heat. Add the onions and cook until they start to become translucent, 3-5 minutes. Add in the mushrooms and cook until they have released their moisture and begin to brown. Stir in the garlic and cook for about 30 seconds (just enough to take that raw garlic edge off.)
Now whisk in the tamari, rice flour and vegetable broth. Turn the heat up a bit and bring to a boil. Stir and cook until thickened up. Add in your fresh herbs at the last minute and some black pepper to taste.
Serve over mashed potatoes, vegan lentil loaves, black bean burgers or biscuits!