No need to let mashed potatoes go bare anymore. Even vegetarians need a good gravy recipe…and this is it!
Use this gravy when making Pistachio Blue Corn Crusted Tempeh with Mushroom Gravy.
Vegetarian Mushroom Gravy
1 .5oz package dried porcini mushrooms (or shitake)
1/4 onion, diced (or more if you prefer)
2 garlic cloves, minced
2 cups vegetable broth (the stronger the better)
1/4 cup tamari
pinch cayenne pepper
salt and freshly ground pepper
2 Tablespoons flour
2 Tablespoons olive oil
1 Tablespoon water
1 Tablespoon corn starch, optional
Soak mushrooms in one cup of warmed vegetable stock for at least 20 minutes. Transfer to a small pot and simmer mushrooms for 5 – 10 minutes. Remove mushrooms and reserve remaining broth. Cut mushrooms into smaller pieces.
In small saucepan, heat olive oil and saute onions and garlic until softened. Add mushrooms and saute for 2-3 minutes. Add nutmeg, cayenne, salt and pepper and tamari.
Add remaining broth and cook for 5 minutes on low heat. Meanwhile, in a small bowl, make roux by combining olive oil, water and flour. Whisk until a thick paste is made.
Add roux mixture and cook until the gravy is thickened, stirring frequently. Another 5-10 minutes. If gravy is not getting thick enough for you, add some corn starch, if desired. The longer it simmers, the better it gets.