Vegan Mushroom Gravy

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 50 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1/2 cup
• 卡路里: 82
• 總脂肪: 6.8 g
• 飽和脂肪: 0.9 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 275.6 mg
• 總碳水化合物: 4.8 g
• 膳食纖維: 0.2 g
• 總糖: 1.2 g
• 蛋白質: 0.7 g