Since becoming a Vegetarian I have been getting my Nate, to make me his famous Mushroom gravy! Its great with Tofurky, Yorkshire puddings, and any other veggie treats! Bear with me, as he has never had to put his recipe into words before. It is still pretty choppy, so please feel free to message me with any questions and I will try to help you out! Enjoy!
Ingredients:
4-6 Portabello Mushrooms
1/2 Bulb of Garlic
I Small Red onion
Red Wine
Braggs
Butter
Flour
Stock
Steps:
-Mince garlic and onion, saute for a bit until either caramelized or golden brown.
-Use a food processor to grind up mushroom until almost a pasty consistency (very fine), but don't let them been to mushy, you still want them to hold some shape (almost sand like).
-Add the mushrooms to the onion and garlic, and let simmer until sweaty. Then add a cup of red wine and 1/2 cup of Braggs (or to taste). Then let simmer.
-Make vegetable stock (enough to fill a sauce pan 3/4 to the top)
-Make a Rue (which will be the thickening agent and binder to your gravy) consisting of a cup of butter and white flour melted together and mixed into a thick paste (almost to the consistency of a dough). Add slowly to wet mix while stirring with a whisk. Mix it all together and it should start to thicken into gravy.
-Spice to taste! (Recommended spices; sage, salt, pepper, and oregano)
Hope this works out for you!
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