Mushroom Gravy

Preparation:	15 min
Marinating/Waiting:	2 min
Cooking:	30 min
Total:	47 min

3 1/2 cups (875 mL)
servings

Category:	Marinades and sauces
Subcategory:	Sauces
Source:	Veggie Cuisine

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Recipe ingredients

4 cups (1 L) sliced mushrooms
1/2 medium onion, diced
1/4 tsp. (1 mL) thyme leaves
3 Tbsp. (45 mL) olive oil
1/4 cup (60 mL) unbleached white flour
1 Tbsp. (15 mL) tomato paste
3 cups (750 mL) vegetable stock
1 Tbsp. (15 mL) soy sauce
1/8 tsp. (0.5 mL) pepper

Preparation

In large saucepan, sauté mushrooms, onions and thyme in oil over medium heat for 5 minutes or until mushrooms start to brown.
Stir in flour, tomato paste and cook for 5 minutes, stirring occasionally.
Remove pan from heat for 2 minutes to let cool then slowly stir in 1 cup (250 mL) of stock. Return to heat and gradually add remaining stock.
Bring to boil, reduce heat and simmer for 10 minutes.
Add soy sauce, pepper and season to taste.

Suggestion

Here's a tasty gravy to use over Veggie Meatballs, Shepherd's Pie, or Yves Burger Burgers. Traditional gravy is made using fat drippings from roasted meat. In this cholesterol-free version we use a little olive oil and derive added flavor from mushrooms, vegetable stock, soy sauce, tomato paste, thyme and onion.
Variation:

No-Added-Oil Gravy: Sauté mushrooms, onion and thyme in 3 Tbsp. (45 mL) vegetable stock. Replace olive oil and flour with 3 Tbsp. (45 mL) of cornstarch, dissolved in 1/4 cup (60 mL) of cold vegetable stock. Add remaining stock to mushroom-onion mixture and bring to a boil. Slowly mix in the stock with dissolved cornstarch and cook until thickened. Add tomato paste, soy sauce and pepper; use additional soy sauce if needed and season to taste.

* We recommend Selection and Irresistibles products.

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