Sautéed mushrooms, herbs, and broth create a rich, savory sauce ideal for comforting plant-based meals.
# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 ounces cremini or button mushrooms, finely chopped
→ Liquids
05 - 2 tablespoons soy sauce or tamari
06 - 2 cups vegetable broth
07 - 1 tablespoon dry white wine (optional)
→ Thickeners & Seasoning
08 - 2 tablespoons all-purpose flour or gluten-free flour blend
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1/2 teaspoon ground black pepper
11 - Salt to taste
→ Finishing
12 - 1 tablespoon vegan butter or olive oil (optional)
13 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# Directions:
01 - Heat olive oil in a medium saucepan over medium heat. Add finely chopped onion and cook for 3 to 4 minutes, stirring, until translucent.
02 - Add minced garlic and chopped mushrooms to the pan. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
03 - Stir in the flour and cook for 1 to 2 minutes, stirring constantly, forming a paste and eliminating raw flour taste.
04 - Gradually pour in vegetable broth and soy sauce, whisking continuously to avoid lumps. Add white wine if using, thyme, and ground black pepper.
05 - Bring mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until thickened to preferred consistency.
06 - Taste and adjust salt as desired. Stir in vegan butter or additional olive oil for enhanced richness if preferred.
07 - For a smoother result, blend the gravy partially or fully with an immersion blender as desired.
08 - Top with chopped parsley before serving.
