Mushroom Gravy at home
- Yield 6
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Mushroom Gravy at home is a sides recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 tablespoons butter (or vegan butter)
- 1/2 cup diced white onion, diced
- 1 pound baby bella mushrooms, sliced
- 2 large cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 2 1/2 cups vegetable stock
- 2 teaspoons fresh thyme leaves
- 2 teaspoons white miso paste*
- fine sea salt and freshly-cracked black pepper
Method
Sauté the veggies: Heat 2 tablespoons butter in a sauté pan or saucepan over medium-a hot burner until melted. Tip in the onion and sauté for 3 minutes, stirring occasionally. Tip in the mushrooms and garlic and sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and the excess liquid has mostly evaporated. Tip in the flour and gently toss it with the mushrooms for 1 minute.
Deglaze the pan. Stir in the white wine and use a wooden spoon to gently scrape up any browned bits that have stuck to the bottom of the pan. Tip in in the vegetable stock and thyme, and gently stir until no more flour clumps remain. Continue cooking until the gravy reaches a let it bubble gently and thickens, then reduce heat to low.
Tip in the miso. Briefly move about 1/3 cup of the gravy broth to a separate bowl and whisk it with the miso until smooth. Tip in the mixture back to the gravy along with the remaining 1 tablespoon of butter, and stir until combined.
Salt Taste the gravy and season with salt and pepper, as needed. If the gravy is too thick for your liking, feel free to also add in extra veggie stock to thin it out. (Note that the gravy will thicken more as it cools.)
Plate Plate warm and enjoy!
