If I had to live on one vegetable for the rest of my life it would definitely be mushrooms. There is not a single mushroom I do not swoon over & I’ve actually caught myself standing in awe of the huge section of mushrooms in Whole Foods. This happened yesterday & the next thing I knew I was filling bags with creminis and rushing home to make chickpea cutlets & gravy. More on the chickpea cutlets later. This recipe is for the mushroom gravy only.
The recipe makes four half cup servings.
Vegan Mushroom Gravy
Servings: 4 ● Points Plus:1
- 2 cups low sodium vegetable broth + half cup set aside
- 2 TB vegan low fat butter substitute
- 1 small vidalia onion, diced
- 2-3 cups sliced cremini mushrooms (I like a ton, use what you like)
- 2 cloves garlic, minced
- 4 sprigs thyme, leaves removed
- 2 tsp ground sage
- Splash of white wine (1/4 cup?)
- 1 TB cornstarch
- 1/4 tsp black pepper
- Salt to taste
1) Melt the butter in a large sauce pan, then add the onions. Saute about 3 minutes then add the garlic & mushrooms.
2) Once the mushrooms are cooked, add the thyme, pepper, & sage. Saute until fragrant then deglaze with the wine. Cook down 2 minutes. Add the vegetable broth & bring to a boil. Reduce to a simmer.
3) In a cup, whisk the cornstarch into the 1/2 cup of vegetable broth that you had set aside. This makes a slurry. Slowly pour the slurry into the gravy a little at a time until it thickens. I had a little bit left in the cup (I used about a 1/4 cup). You can add the entire slurry if you like very thick gravy, or you can add more vegetable broth if you think the gravy is getting too thick.
4) Let the gravy simmer for a minute or two then taste for seasoning & add salt.