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Mushroom Gravy
This easy mushroom gravy is vegan and gluten-free, and is a fantastic sauce for Thanksgiving and Christmas or for any dinner. So easy and so good!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 1/4 cups
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup (150g) diced yellow onion
- 1/2 tablespoon finely chopped fresh thyme, plus more to taste
- 2 teaspoons minced garlic (2 cloves)
- 3 cups (120g) sliced shiitake or cremini mushrooms (or white button mushrooms)
- 1 1/2 tablespoons wheat-free tamari
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 cup (240ml) Massel vegetable broth, plus more to taste
- Celtic sea salt, to taste
Instructions
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In a large skillet over medium heat, sauté 1 tablespoon of the olive oil, with the onions, thyme, and garlic for about 5 minutes until soft and translucent.
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Add the mushrooms, the remaining tablespoon of olive oil, the tamari, and black pepper, and sauté for about 10 minutes, until reduced and cooked through. Allow to cool slightly.
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Transfer the vegetable mixture to your blender, add the broth, and blast on high for 30 to 60 seconds until smooth and creamy. Season with salt and pepper, to taste.
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Transfer to a small pot, and gently warm on low heat to serve.
Recipe Notes
Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak