Vegan Wild Mushroom Gravy
2 Tbsp Vegan Butter
1 Cup Vegetable Stock/homemade is best *
1/4 Cup Chopped Onion
8 ozs. Maitake, Chanterelles, Black Trumpets washed gently and dried in paper towels
1/4 cup Madeira or Sherry
1 Small Onion minced
1 Cup Soy or Rice Milk
3 Tbsp All Purpose Flour
3 Tbsp Nutritional Yeast
1/4 teaspoon Salt and 1 Tbsp Tamari
1/4 teaspoon fresh sage, thyme and marjoram
Cracked Black Pepper
1/4 cup Madeira or Sherry
In a iron pan add Olive oil to coat bottom, warm oil and add the onion and mushrooms. Saute until slight browning, add Madeira or Sherry and flame over high heat and reduce.
Add flour to make a paste while whisking. Mix together Stock, Soy milk, Nutritional Yeast, Tamari, and herbs. Wisk to combine.
Put on medium heat, let the gravy boil, and on low until thickened. Add water to thin if you wish. Keeps for 1 week in refrigerator.
I could use Wild Mushrooms in everything, the Fruit of the Gods! My friend who stays with us on occasion is a wild forager. And if I’m lucky I get to go! Enjoy! It’s a fabulous gravy.