weather: sunny beach weather
what i am listening to: I Feel It All Feist
I have been craving potatoes like crazy lately, so I decided to jazz them up a bit with this mushroom gravy. Now I’m craving the gravy non stop. It smells so good while it’s cooking and seems to go with pretty much every meal. I have been putting it over rice, veggies, using it in stews and it works great in little pot pies.
Here is what you will need:
2 1/4 cups low-sodium vegetable broth divided
1 cup white onion chopped
8 ounces mushrooms, such as porcini, cremini or shiitake trimmed & chopped
4 cloves garlic minced
1 Tbsp fresh rosemary finely chopped
2 Tbsp fresh thyme finely chopped
1/4 cup Merlot or other spicy red wine
2 Tbsp reduced-sodium tamari
2 Tbsp nutritional yeast
2 Tbsp cornstarch
pinch of ground black pepper
In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent. Add 1/4 cup of the broth to the pan to prevent onion from burning. Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. Add wine and cook 1 minute, stirring constantly. Stir in remaining 2 cups broth and bring to a simmer.
Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.