Mushroom Gravy (Vegan)
Portion Size: 2 Tablespoons
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1/2 cup diced onion | Washed, trimmed and diced |
| 3 tablespoons cornstarch | |
| 1 1/2 cup reduced sodium vegetable broth | |
| 1 tablespoon dried rosemary, finely chopped | May use fresh |
| 1 tablespoon dried thyme | May use fresh. |
| 2 cups cremini mushrooms | Wash, trimmed and sliced |
| 2 cloves garlic, minced | Washed, trimmed, peeled and minced |
| 1/4 teaspoon ground black pepper | |
| 1 1/2 cups low sodium vegetable broth | |
| 1 tablespoon white miso paste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pan, heat oil to medium high heat. Add the onions and cook until tender. Add the garlic, mushrooms, thyme, rosemary, salt and black pepper. Cook until mushrooms are tender. | |
| 2 | Add the cornstarch and whisk to coat the mushrooms. Pour in the broth and bring to a simmer, stirring frequently. Cook until thick and bubbly. | |
| 3 | Add the gravy to a a blender and add miso paste. | |
| 4 | Blend until smooth. | |
| 6 | Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. Serve hot. |
Posted in Sauce Recipes
