Vegetarian Mushroom Gravy
Description
This vegetarian gravy is delicious on vegetarian "meatloaf" or mashed potatoes, but it's also heavenly on turkey or prime rib for the non-vegetarians at your table.
Ingredients
•
5 tablespoons unsalted butter, divided
•
3 tablespoons shallot, minced
•
12 ounces baby bella mushrooms, sliced
•
2 cloves garlic, minced
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1/3 cup sherry
•
1/4 cup all-purpose flour
•
3 cups vegetable broth (such as Kitchen Basics®)
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1 1/2 teaspoons dried tarragon
•
3 teaspoons low-sodium soy sauce
Directions
1
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.
2
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.
3
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.
4
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.