Vegan Mushroom Gravy

You don’t have to be vegan to like this gravy.

Ingredients

• 1/2 cup EVOO
• 1/2 onion
• 4 oz baby portobello mushrooms
• 1/2 cup flour
• 4-5 cups vegetable stock
• 1 teaspoon soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Coarsely chop onion and mushrooms and put in food processor. Pulse to finely chop.
2. In a large saute pan, heat oil over medium-hgh heat. Add onion and mushroom mixture. Cook, stirring occasionally until well browned, about 10 minutes.
3. Sprinkle in the flour and cook, stirring occasionaly, until the flour is golden brown, about 3-5 minutes.
4. Wisk in the stock, a little at a time, until a smooth sauce forms. Simmer a few minutes until thickened to desired consistency.
5. Season with soy sauce, salt, and pepper.

Notes

1. If gravy becomes too thick it can be thinned with water or stock.
2. This recipe can be made ahead. Reheat over medium-low heat.