Victoria's Mushroom Gravy
Not everyone is a meat eater. Here is a delicious vegan gravy recipe that is wonderful over whole grains or mashed potatoes. Feel free to swap out the whole wheat flour for spelt flour.
INGREDIENTS
3 1/2 Cups Vegetable Broth – Divided
1 Cup Chopped White Onion
5 Chopped Garlic Cloves
8 Ounces Trimmed & Chopped Wild Mushrooms
2 Tablespoons Finely Chopped Fresh Thyme
1 Tablespoon Finely Chopped Fresh Rosemary
1/4 Cup Red Wine
2 Tablespoons Tamari
2 Tablespoons Whole Wheat Flour
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
In a large skillet over a medium high heat bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic and cook for 5 minutes. Stir in the mushrooms, rosemary and thyme. Cook for 3 minutes. You will want the mushrooms to become tender. Add the red wine and cook for 2 minutes. Stir constantly. Stir in the remaining vegetable broth and cook for 7 minutes over a medium heat. In a small size bowl whisk together the tamari and flour to create a thick paste. Add the mixture to the skillet 1 teaspoon at a time. Whisk constantly to make sure the paste is completely dissolved. Boil for 2 minutes. Stir constantly. Add the kosher salt and pepper. Remove from the heat and serve. Makes 3 1/2 cups
