Homemade Vegan Mushroom Gravy
Ingredients
- 2 teaspoons olive oil
- 10 ounces cremini mushrooms, chopped
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 2 cups non-dairy milk
- 3 tablespoons olive oil
- 1 large shallot, minced
- 2-3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
Preparation
Heat 2 teaspoons olive oil in a medium fry pan.
Add 10 ounces chopped cremini mushrooms, 1 teaspoon salt, and 1 teaspoon dried thyme.
Sauté until all mushroom liquid has been released and mostly evaporated.
Set aside.
Meanwhile, gently warm 2 cups non-dairy milk.
Heat 3 tablespoons olive oil in a saucepan.
Add 1 large minced shallot and salt.
Sauté until softened and translucent.
Add 2-3 minced garlic cloves and sauté for 1 minute.
Whisk in 3 tablespoons flour.
Cook for a few minutes, stirring consistently.
Slowly whisk in the warm milk.
Add the mushrooms.
Turn up the heat and bring to a simmer.
Reduce heat to low and simmer until thickened.
Add black pepper and salt to taste.