Vegetarian Mushroom Gravy recipe
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Ingredients
- 5 tablespoons unsalted butter, divided 3 tablespoons shallot, minced 12 ounces baby bella mushrooms, sliced 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon ground black pepper ⅓ cup sherry ¼ cup all-purpose flour 3 cups vegetable broth (such as Kitchen Basics®) 1 ½ teaspoons dried tarragon 3 teaspoons low-sodium soy sauce
Nutrition Info
- 231.9 caloriescarbohydrate: 19.7 gcholesterol: 38.2 mgfat: 15.1 gfiber: 2.5 gprotein: 4.5 gsaturatedFat: 9.2 gservingSize: -sodium: 897 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Mushroom Gravy
Directions
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Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.
Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.
Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon, whisk until gravy is smooth and no lumps of flour remain.
Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.