14 Large Chantrelle Mushrooms washed and dried thoroughly on paper towels Slice or tear into long pieces
1/4 Cup White Flour
2 tbs. Vegan Butter
6 cups Porcini Mushroom Veggie Broth (previous post)
1/2 cup or more of Madeira or Marsala
2 tbs. Tamari
2 tbs. Nutritional Yeast
2 Shallots sliced long
4 Cloves garlic diced
1 tbs. Fresh Thyme, Rosemary
1/2 tbs Dried Sage
ROUX
To make the Roux, add oil to pan and saut̩ mushrooms, garlic, shallot, thyme, rosemary and sage; add the Madeira and reduce, push mushrooms to outer edge of cast iron pan. Roux РIn middle add the butter and flour and stir frequently.
Add broth, 4 cups and then reduce, add the Nutritional yeast, Tamari, salt and pepper, stir frequently until browning and simmering. Adjust with Nutritional Yeast for thicker gravy, or add more flour, and rest of stock. Simmer 5 more minutes, add salt and pepper. THE BEST GRAVY! It took 3 days to perfect this recipe and now I have it down. The stock is everything and you’re going to love this!