Portobello Mushroom Gravy - Vegan

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Portobello Mushroom Gravy - Vegan

3/4 cup onion, diced

2 T. olive oil

3/4 cup carrot, diced

3/4 cup celery, diced

1 cup portabello mushrooms (or baby bella mushrooms), diced

2 T. toasted sesame oil

2 t. garlic, minced

1 1/2 t. dried basil

1 t. dried thyme

1/3 cup unbleached flour

3 1/2 cups cooking liquid from preparing seitan (or broth)

1/4 cup red wine

2 T. tomato paste

2 T. freshly chopped parsley

 

 

 

 

 

In a medium saucepan, saute the onion in the olive oil for 2 minutes

to soften. Add the carrot and celery and saute an additional 5-7

minutes or until the vegetables are tender. Add the mushrooms, toasted

sesame oil, garlic, and dried herbs, and saute an additional 2-3

minutes or until the mushrooms soften and the mixture is fragrant.

Sprinkle the flour over the mixture, stir well to incorporate it into

the vegetable mixture, and cook an additional 1 minute while stirring

constantly. Slowly whisk the cooking liquid from preparing the seitan

into the mixture in the saucepan. Reduce the heat to low, whisk in the

remaining ingredients, and simmer the mixture for 20-25 minutes or

until thickened. Remove the saucepan from the heat and allow the

mixture to cool slightly. Using an immersion hand blender, blender, or

food processor, puree the mixture to form a smooth or slightly chunky

gravy, as desired. Taste and adjust seasonings as needed. Serve as a

gravy in the recipe for the Blue Plate Special, or in other dishes, or

over vegetables or grains.

 

Yield: 4 1/2 Cups

 

Author: Chef Beverly Lynn Bennett " The Vegan Chef "

Formatted by Chupa Babi in MC: 10.26.03

 

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