Everyday Mushroom Gravy (WFPBNOGF)*
Prep Notes
For a smoky-flavored gravy, substitute smoked paprika for the nutmeg, adding more to taste.
Yields
1 Cup
Ingredients
1 cup water
2 tablespoons low-sodium soy sauce
2 tablespoons nutritional yeast, divided
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
8 ounces white or brown mushrooms, sliced
Italian seasoning as needed
1/2 cup nondairy milk
2 tablespoons cornstarch
a couple dashes of ground nutmeg (optional: see prep note)
Directions
1) In a skillet, whisk water with low-sodium soy sauce, 1 tablespoon of nutritional yeast, onion powder, garlic powder, and ground ginger.
2) Bring to a boil and add mushrooms, sprinkling them generously with Italian seasoning (a good 10 shakes).
3) Continue to saute over medium-high heat until the mushrooms are brown and soft, about 3 minutes. Meanwhile, whisk nondairy milk with conrstarch and remaining 1 tablespoon of nutritional yeast. Add a very light dash of nutmeg, if desired.
4) Pour nondairy milk mixture over mushrooms, stirring to combine. Reduce heat to low and continue to cook until thick and grave-like, about 5 minutes.
5) Add black pepper to taste (peppery is good) and a few more shakes of Italian seasoning unless you were very generous before. Taste again, adding a pinch of salt if necessary.
6) Set aside for a few minutes to let the flavors merge before serving.
Credit
Happy Herbivore