Vegan Shiitake Mushroom Gravy Recipes

SHIITAKE MUSHROOM GRAVY

Shiitake Mushroom Gravy image

Provided by Mary Ellen Valverde | VNutrition

Time 20m

Number Of Ingredients 12

Ingredients

4 TB olive oil
5 oz shiitake mushrooms (de-stemmed and chopped)
1 small shallot (about 1/4 cup) (chopped)
2 cloves garlic (minced)
3 TB gluten-free flour ((or regular flour if not GF))
1/2 cup vegetable broth
1 cup unsweetened cashew milk
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp tamari
1/4 tsp black pepper
1 tsp vegan worcestershire sauce ((optional but tasty))

Steps:

Add olive oil and mushrooms to saute pan and cook for about 5 minutes.
Add shallot and garlic to the pan and cook for another 3 minutes.
Stir in flour and cook for 1 minute.
Add in rest of the ingredients and bring sauce to a simmer.
Reduce heat and continue cooking (and stirring) until the gravy reaches your desired consistency (3-5 minutes). Feel free to add more herbs/spices/salt to your liking.

VEGAN SHIITAKE MUSHROOM GRAVY

Vegan Shiitake Mushroom Gravy image

Creamy Vegan Mushroom Gravy with shiitake mushrooms, miso, mushroom powder, nutritional yeast, a splash of white wine and fragrant fresh thyme.

Provided by Florentina

Categories Sauce

Time 25m

Number Of Ingredients 13

Ingredients

8 oz shiitake mushrooms
1/2 yellow onion (diced)
2 cloves garlic (minced)
4 tbsp whole wheat pastry flour ((or all purpose flour))
2 Tbsp tamari
2 cups veggie stock (warm)
1/2 tbsp shiitake mushroom powder ((or porcini))
1 tbsp nutritional yeast
1/2 tbsp miso paste
3/4 cups cashew milk (or any plan plant based milk)
5 sprigs thyme
1/3 cup veggie stock ((or dry white wine))
sea salt and black pepper to taste

Steps:

Whisk together the warm veggie stock with the mushroom powder, miso paste, tamari and nutritional yeast until combined well. Set aside.
Rinse the shiitake mushrooms and discard the stalks or save for later use in veggie broth. Slice or dice the mushroom caps to your liking.
Preheat a large skillet over medium flame and sautee the onions with a pinch of sea salt in a drizzle of olive. (Use water or veggie stock for WFPB & Plantricious diets).
Add the mushrooms, thyme and the white wine and sautee together until wilted and most of the liquid has evaporated.
Stir in the garlic and cook until fragrant, about 30 seconds or so just until you can smell it.
Add the flour, give everything a good stir and pour in the warm broth. Continue stirring until combined.
Simmer until thickened then add the cashew milk and simmer a couple more minutes until the gravy is smooth and creamy.
Adjust seasonings to taste with sea salt and black pepper.
Serve over mashed potatoes, polenta or biscuits.

Nutrition Facts : Calories 80 kcal, Carbohydrate 15 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1167 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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