Vegetarian Mushroom Thyme Gravy

"It can be used on mashed potatoes, vegetables, stuffing and even turkey! You can use any type of dried mushroom. I have used shitake mushrooms but mixed dried mushrooms will provide more interesting flavors. To make a vegan version substitute olive oil for the butter and additional broth for the cream."

---

Ingredients

dried mushrooms (shitake or mixed): 1/3 cup

vegetable stock: 2 cups

butter: 3 tbsp

shallots: 1 1/2 tbsp, minced

flour: 3 tbsp

soy sauce: 3 tablespoons

light cream: 1/2 cup

sherry: 1 tbsp

fresh thyme: 1 tbsp, minced

salt and pepper: pinch, to taste

Instructions

1. Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.

2. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

3. In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.

4. Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.

5. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

6. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.

7. Pour over anything on your plate!

---

Recipe was originally posted on Food52

Read the full article here.