Porcini Mushroom Gravy

Posted by on Nov 27, 2010 in American, Recipes, sides | No Comments

I love gravy. I can’t think of a better condiment for my mashed potatoes. And just because I’m vegan doesn’t mean that I can’t have some kick-ass gravy. Mushrooms are packed with B vitamins, potassium, selenium (an antioxidant,) and are an excellent source of fiber. Different types of mushrooms can have different benefits, for instance, shiitake and oyster mushrooms contain properties that stimulate the immune system and help fight infection. The digestible protein found in oyster mushrooms is quite comparable to that found in animal derived protein. Chanterelle, Morels, and Wood Ear mushrooms all contain vitamin D. You can read more on mushrooms here: A Fungus Among Us


1/2 cup reconstituted dried porcini mushrooms, finely chopped (save the water you use to reconstitute the mushrooms for later use.)
1 cup mixed fresh mushrooms (such as shitake, oyster, portobello, etc.) finely chopped
2 small yellow onions, finely chopped
1 1/2 tsp dried rubbed sage
1 1/2 tsp dried tarragon
1/2 tsp dried thyme
1/4 cup brown rice flour (or all-purpose flour)
2 cups veggie stock or water
1/2 cup shoyu (or tamari)
1/2 cup olive oil

Heat 1/4 cup of oil in a large skillet and saute the onions over med-high heat for about 2 minutes. Add in the mushrooms and cook for another 8-10 minutes, until the onions are translucent and just beginning to brown.

Next we’ll make the roux. In a separate smaller saute pan, heat another 1/4 cup of oil on medium-low heat. Add in the brown rice flour and whisk to combine. Continue whisking, reduce the heat to low and stir in 2 cups of stock (or water), the shoyu and the spices. Whisk to combine and turn up the heat to medium to bring the sauce to a boil. Simmer for about 6-8 minutes, until the gravy is thick. Be sure to continuously whisk to avoid clumping.

Stir in the mushrooms and onions and continue cooking over a low heat. If necessary, add in a bit of water to thin the gravy. I personally like thinner gravy, but do with it as you will. This gravy went really well with the pecan and herb crusted seitan, mashed potatoes and the wild mushroom, vegan sausage and chestnut stuffing.

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