Servings: 4 servings
large saute pan
- 1 small yellow onion, finely chopped
- 10 ounces cremini or white button mushrooms, thinly sliced
- 4 cloves garlic, minced
- ¾ teaspoon dried thyme or about 1½ teaspoons chopped fresh thyme – Sub rosemary if desired.
- 2 tablespoons all-purpose flour – Sub GF or whole wheat flour if preferred.
- ¾ cup unflavored, unsweetened non-dairy milk – Even some unsweetened plant milks taste sweet, so be sure to taste first. I used Trader Joe’s soy.
- 1 cup salty vegetable broth – Or water plus bouillon, or water plus extra soy sauce.
- black pepper
- 1 tablespoon tamari or soy sauce
Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Evenly sprinkle flour into the pan, stir and cook for about 1 minute or until lightly browned.
Add the milk and broth, and stir to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and use.
This recipe makes a modest amount. So if you plan to double it for a crowd, double everything except the mushrooms, which you can increase to 12 to 16 ounces, depending on how mushroom-heavy you want it to be.
Store in the refrigerator for up to 5 days. Mushroom gravy can also be frozen. Thaw overnight and re-heat on the stovetop.
Estimated Nutrition (per serving)
Calories: 63kcalCarbohydrates: 10gProtein: 4gFat: 1gCholesterol: 0mgSodium: 345mgFiber: 3gSugar: 3g