Creamy Mushroom Gravy
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Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1½ c vegetable stock or broth, divided
  • 1 tbsp. nutritional yeast (can be omitted, if desired)
  • 2 tbsp. soy sauce (low sodium or gluten free work well)
  • ¼ tsp garlic powder
  • ¼ tsp garlic powder
  • dash ginger
  • 8 oz baby bella (or preferred mushrooms), sliced
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
Instructions
  1. Combine 1 c vegetable broth, nutritional yeast, soy sauce, garlic powder, and onion powder in a sauté pan over medium heat. Whisk to combine and bring to a boil.
  2. Add mushroom slices and Italian seasoning and cook until the mushrooms are browned and soft (about 5 minutes). Turn the heat off.
  3. Skim the mushrooms out and place in a food processor or blender (taking as little liquid with them as possible). Blend until smooth, adding more liquid from the pan, as necessary, to keep the processor/blender moving. Return the puree to the pan.
  4. Pour the remaining ½ c broth into the food processor/blender and briefly pulse to clean out any remaining pure and add it all to the pan. Whisk and turn the heat back on.
  5. Season with salt and pepper, to taste, and continue heating until hot. If the gravy is thicker than you like, add additional broth to thin.
Notes
Nutritional estimate includes nutritional yeast. If you have it on hand, I don't recommend omitting as it really adds to the flavor, but I wouldn't go buy it if you're only going to use it in this recipe.
This yields ~ 1½ cups for 3 servings of ½ c. If your gravy is extra thick, your servings may be a little scant.
Nutrition Information
Serving size: ½ c Calories: 60 Fat: 2 Carbohydrates: 6 Fiber: 2 Protein: 7
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/09/17/creamy-mushroom-gravy/