Description
This beautiful rich mushroom gravy is super tasty and sure to please everyone in the family. Served on top of our simple mashed potato recipe makes for the most perfect Whole Food Plant Based combo side dish – No oil, no sugar, and no highly processed ingredients.
Ingredients
Scale
- ½ onion, minced
- 1 small carrot, finely minced
- 1 small celery stalk, finely minced
- 4 oz. of white button mushrooms (approx. 6 to 9 mushrooms), sliced thinly
- 3 Tablespoons red wine (vegan)
- 1 Tablespoon gluten free flour (or unbleached flour)
- 3 cups water
- 3 Tablespoons organic vegetable broth
- 1/8th teaspoon of thyme
- 1 teaspoon dried minced onion
- ½ teaspoon garlic powder
- 1 teaspoon freeze dried shallots
- 1/8th teaspoon poultry seasoning
- pinch of rubbed sage
- 1/8th teaspoon fresh cracked pepper
- 1 ½ teaspoon sea salt (+/- to taste)
Instructions
- Mince the onion, carrot and celery, set aside.
- Thinly slice the mushrooms, set aside.
- In a ceramic lined Dutch oven or large nonstick skillet, sauté the minced onion, carrot, and celery over medium heat until very softened, about 7 to 10 minutes. Add a Tablespoon of water if they start to stick.
- Sprinkle the flour over the softened vegetables and stir well for one minute.
- Add the red wine and cook off the alcohol. This goes fast, about one minute.
- Add the water, vegetable broth, sliced mushrooms, and all the seasonings, bring to a boil, then immediately turn down the heat and simmer for 10 minutes. Stir occasionally.
- After 10 minutes, pull out approx. 10 beautiful mushroom slices and set them aside for later.
- Place the gravy in a Ninja or similar blender and blend at high for 2 minutes until very smooth. Return the gravy to the skillet and add the 10 beautiful mushroom slices that you set aside earlier back into the gravy for decoration.
- Simmer for a few minutes, taste test the seasonings, add more as needed.
Notes
Blending the gravy: Placing the gravy in a Ninja or other similar blender really makes for a very smooth velvety gravy.