Mushroom Gravy
Yields: 4-6 servings
Ingredients
Amount |
Ingredient |
|---|---|
1 tbsp |
blended oil |
1 tbsp |
Earth Balance butter |
1 medium |
shallot, minced |
4 oz |
crimini mushrooms |
4 oz |
portobello mushrooms |
4 oz |
white mushrooms |
2 tbsp |
flour |
½ cup |
white wine |
2 cups |
vegetable stock |
To taste |
salt and pepper |
Instructions
-
Mince shallots and set aside. Slice mushrooms to about ¼” thick.
-
In a large sauté pan heat oil and earth balance butter over medium high heat. Add shallots and sauté until opaque.
-
Add mushrooms and cook until wilted, about 5 minutes.
-
Add flour to the pan and stir continuously for about 1 minute.
-
Add the white wine and vegetable stock, stir and bring to a boil. Then reduce to simmer, until the gravy has thickened.
-
Season with salt and pepper and allow to cook an additional 10 minutes.
*** Enjoy with City Market’s Porcini Crusted Seitan