MUSHROOM HERB GRAVY

By KodiakDavis

Ingredients

• 3 Tbsp vegetable oil
• 2 cloves garlic
• 8 oz. mushrooms
• 3 Tbsp all purpose flour
• 2 cubes vegetable bouillon
• 2 cups water
• 3 sprigs fresh thyme
• 1 tsp dried sage
• to taste salt and pepper

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from budgetbytes.com

Preparation

Step 1

Rinse the mushrooms clean and slice thinly.
Prepare the bouillon with hot water so that it’s ready to go when needed (check the instructions for ratios, you want 2 cups of prepared broth).
Heat a large skillet over medium heat with 3 Tbsp of olive oil.
Add the garlic (finely minced) and cook for 1-2 minutes or just until soft.
Add the sliced mushrooms and a pinch of salt.
Cook the mushrooms until they are soft and all of the moisture they release has evaporated (5 minutes).
Make sure that all of the moisture that comes out of the mushrooms has evaporated and just the oil remains in the pan.
Add the 3 Tbsp of all-purpose flour and stir it to coat it in oil.
It will form a paste like mixture all over the mushrooms.
Continue to stir and cook this for about 2 minutes.
This will slightly toast the flour and give the gravy better flavor.
Slowly whisk in the vegetable broth.
Whisk well to make sure that all of the flour has dissolved and no lumps remain.
Whisk in the pepper, sage and thyme (you can leave the thyme on the stems and remove the bare stems later).
Allow the mixture to come to a simmer.
The gravy will begin to thicken as soon as it simmers.
Lower the heat and allow it to simmer for about 10 minutes to infuse the flavor of the herbs.
Stir occasionally with the whisk as it simmers.
Taste the gravy and adjust salt and pepper to your liking.