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Lilly’s Table

 
 
Seitan Quick Shepherd's Pie
Mashed Potatoes
© Lillys-Table.com Photo of Vegan Mushroom Gravy
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Vegan Mushroom Gravy

from Seitan Shepherd's Pie, the Week of January 15, 2012.
View the previous or next recipe for this meal.

Mushrooms & onions are the base of this veggie filled gravy. A food processor or blender works nicely to create a smoother sauce, but if you are without just dice everything a bit finer and anticipate a chunkier sauce. The flavor will be divine either way! If you do not have dried wild mushrooms, skip them and use a mushroom broth instead.

Ingredients

  • 1 ounce dried wild mushrooms
  • 3 cups water, boiling
  • 3 tablespoons olive oil, or butter if you prefer
  • ½ onion, finely chopped, about 3/4 cup
  • 2 tablespoons flour, sweet rice flour, or all-purpose
  • 8 ounces mushroom, crimini, button, or your favorite
  • 1 tablespoon fresh herbs, thyme or sage are ideal

Serving Size: 4 People

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Preparation Instructions

Pour the boiling water over the dried wild mushrooms. Allow to rest for at least 10 minutes. Plan to keep the soaking liquid as well. If dried mushrooms are not available, skip this step and use mushroom broth instead.

In a skillet over medium heat, drizzle in a splash of the olive oil. Toss in the diced onion. Saute until just translucent with a more mellow flavor. Place in a blender or food processor.

Chop and then saute the fresh mushrooms in another splash of olive oil until just softened. Place in the blender with the onions. Add the wild mushrooms and soaking liquid and/or mushroom broth. Blend until smooth.

Add the remaining olive oil to the skillet over medium heat and sprinkle in the flour, whisking for about 3-4 minutes until it is a bit more golden. Slowly pour in the mushroom blend while whisking. Bring the mixture up to a boil, continue whisking and then simmer until it is reduced and thickened into a gravy. If any lumps start to appear, pour it into the blender to smooth it out.