Vegetarian Gravy
Yield: 8 servings
Cook Time: 10 mins
Total Time: 15 mins
Ingredients:
2 Tbsp. extra-virgin olive oil
1/2 onion, finely chopped
4 oz. mushrooms, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. chopped thyme
1 tsp. chopped sage
1 tsp. chopped rosemary
3 Tbsp. all-purpose flour
3 cups vegetable stock
Directions:
Heat olive oil in a small saucepan over medium heat. Add onion and sauté until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook until soft, about 5 minutes more. Add flour and cook for 1 minute.
Pour in 2 cups of vegetable stock and whisk to combine. Bring to a simmer and cook for 5-10 minutes, until the flavors have melded and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock.
Taste and season with more salt and pepper if needed, then serve warm.
Notes:
Recipe Tips:
Thicken your gravy. If your gravy isn’t the texture you’re looking for, add some cornstarch! Stir a couple of teaspoons of cornstarch into a small bowl of cold water until a thick paste forms. Slowly whisk into your gravy a little bit at a time until it reaches your desired consistency. Alternatively, you can also add slightly less vegetable broth for a thicker mixture.
Storage:
If you somehow manage not to pour all of your gravy on your mashed potatoes (or if you made this side ahead of time), you can store your gravy in the refrigerator for up to five days. Simply place it in an airtight container, and reheat just before serving.
Recipe courtesy of Delish.com
