Vegan Mushroom Gravy

• servings: 4 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1/4 cup olive oil or non-dairy butter

1 (16oz) package sliced mushrooms (white or baby bellas)

1/4 cup all-purpose flour, or as needed

1 quart (4 cups) mushroom or vegetable broth

mineral salt & fresh ground black pepper, to taste

1/2 teaspoons fresh thyme leaves, or to taste (optional)

Directions

Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.

Add flour, continue cooking and stirring for about 3 – 5 minutes, at least until the flour has been absorbed and no longer white. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.

Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.

Makes about 4 cups.

Store

Leftovers can be stored in the refrigerator for up to 5 – 6 days. To freeze, let the gravy cool and store it in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.

Nutrition

• Serving Size: 1/2 cup
• Calories: 82
• Total Fat: 6.8 g
• Saturated Fat: 0.9 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 275.6 mg
• Total Carbohydrate: 4.8 g
• Dietary Fiber: 0.2 g
• Total Sugars: 1.2 g
• Protein: 0.7 g