Nourishing Vegan Mushroom Gravy
See optional omnivore variations below.
Servings: 8 half-cup servings
Calories: 89kcal
Equipment
- skillet
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1/2 to 3/4 pound fresh mushrooms, such as shiitake, white button, or crimini; cut into 1/4-inch-thick slices, (if using large shiitakes, cut the slices in half)
- 1 teaspoon minced fresh ginger root
- 1 celery stalk diced
- 2 garlic cloves diced small
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Sage and Rosemary Blend (see Notes)
- 1 Tablespoon fresh thyme leaves
- 3 cups low-sodium vegetable broth
- 1 Tablespoon coconut aminos
- 4 teaspoons arrowroot powder, (1 Tablespoon plus 1 teaspoon)
Instructions
- Heat the oil in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion and cook, stirring often, for about 5 minutes or until it begins to soften.
- Add the mushrooms, ginger root, celery, garlic, salt, black pepper, smoked paprika, Sage and Rosemary Blend, and thyme. Cook, stirring often, until the mushrooms release their liquid and begin to turn golden brown.
- Reduce the heat and slowly stir in the vegetable broth and coconut aminos. Scrape the bottom of the pan with a wooden spoon to release any bits of vegetables or mushrooms. Simmer, partially covered, for 5 to 10 minutes; stir occasionally.
- Spoon about 1/4 cup of the gravy into a small bowl and let it cool down for a couple of minutes. Add the arrowroot powder and whisk until smooth, then slowly pour back into the skillet while stirring. Simmer, stirring, until thickened.
Notes
Sage and Rosemary Blend:
Thoroughly blend equal amounts of dried sage and dried rosemary using a spice grinder or bullet blender (some have a milling blade).