Vegan Shiitake Mushroom Gravy

Yield

4 people

Time

25 minutes

Creamy Vegan Mushroom Gravy with shiitake mushrooms, miso, mushroom powder, nutritional yeast, a splash of white wine and fragrant fresh thyme.

Ingredients

– 8 oz shiitake mushrooms – 1/2 yellow onion diced – 2 cloves garlic minced – 4 tbsp whole wheat pastry flour  – 2 Tbsp tamari – 2 cups veggie stock warm – 1/2 tbsp shiitake mushroom powder  – 1 tbsp nutritional yeast – 1/2 tbsp miso paste – 3/4 cups cashew milk or any plan plant based milk – 5 sprigs thyme – 1/3 cup veggie stock – sea salt and black pepper to taste

1. – Whisk together the warm veggie stock with the mushroom powder, miso paste, tamari and nutritional yeast until combined well. Set aside.

2. – Rinse the shiitake mushrooms and discard the stalks or save for later use in veggie broth. Slice or dice the mushroom caps to your liking.

3. – Preheat a large skillet over medium flame and sautee the onions with a pinch of sea salt in a drizzle of olive. (Use water or veggie stock for WFPB & Plantricious diets).

4. – Add the mushrooms, thyme and the white wine and sautee together until wilted and most of the liquid has evaporated.

5. – Stir in the garlic and cook until fragrant, about 30 seconds or so just until you can smell it.

6. – Add the flour, give everything a good stir and pour in the warm broth. Continue stirring until combined.

7.– Simmer until thickened then add the cashew milk and simmer a couple more minutes until the gravy is smooth and creamy.

8.– Adjust seasonings to taste with sea salt and black pepper.

9.– Serve over mashed potatoes, polenta or biscuits.

Thick Brush Stroke

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