Vegan Mushroom Gravy w/Rice
Recipe, Instructions & Notes by: Jenne’ Claiborne ~ www.SweetPotatoSoul.com
Prep Time: 15min Cook Time: 30min Total Time: 45min Servings: 4
Ingredients
1 tbsp avocado oil or extra virgin olive oil
2 cloves minced garlic
10 oz cremini mushrooms (also known as Baby Bella mushrooms), thinly sliced
2 tbsp Chickpea flour (or other gluten-free flour)
2 tsp porcini mushroom powder
2c vegetable stock (or 2c water + 2 tsp vegetable bouillon paste)
1 tsp freshly ground black pepper
1 sprig fresh rosemary or 1 tsp dried rosemary
½ tbsp tamari soy sauce
1 tbsp nutritional yeast
Salt to taste
Cooked rice, prepared in advance
Instructions
Heat the oil in a saucepan over medium heat. Saute’ the garlic until slightly golden, about 2 minutes. Add the mushrooms and a pinch of salt. Saute’ until tender, about 7 minutes.
Add the flour and stir well. Cook the flour until it smells nutty, for about 30 seconds.
Add the porcini powder, vegetable stock (or water and bouillon), black pepper, and rosemary. Use a wooden spoon to carefully scrape the stuck bits from the bottom of the pot. Bring to a simmer and reduce the heat to medium-low. Cook the gravy for 30 minutes, until it has reduced and thickened.
Stir or whisk in the tamari and nutritional yeast. Season the gravy to taste with salt.
Remove the gravy from the heat and cool for 10 minutes before serving.
Serve over cooked rice, prepared in advance.
Notes:
Mushroom Variations: You can use nearly any type of edible mushroom for this recipe. Feel free to substitute all or part of the cremini with white button, portobello, oyster, or king oyster mushrooms.
Storage Directions:
Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
Freezing: You can also freeze the mushroom gravy. Let it cool to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Defrost the gravy overnight in the refrigerator or on the stovetop over low-heat.
Reheating: Warm the gravy in the microwave or on the stovetop on medium-low heat, stirring it periodically for 5-20 minutes until hot. If needed, stir in a splash of vegetarian stock or broth to reconstitute it.
Recipe Pro-Tips
Stir the flour well. Prevent burning by stirring the flour well as it toasts. You will know to add the liquid and seasonings when it smells nutty, after about 30 seconds.
Cook the gravy until reduced. Keep an eye on the homemade mushroom gravy as it simmers. It should cook at a calm simmer, so reduce the heat if it starts to roll or boil. If the gravy reaches your preferred consistency before 30 minutes, you can remove it from the heat early.
Cool slightly before serving. The gravy will be hot after simmering. Let it cool for at least 5, ideally 10 minutes, before serving for the best presentation.
Make ahead directions. Save on mealtime stress by making this easy mushroom gravy ahead of time. Refrigerate in an airtight container for up to two days. Reheat it over low heat on the stovetop, adding an extra tablespoon or two of vegetable broth if needed to reconstitute it.