Vegan Mushroom Make-Ahead Gravy Recipe - NYT Cooking

By seamline

https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 small onion, finely chopped (1/2 cup)
• 4 ounces baby portobello mushrooms, finely chopped (1 cup)
• 1/2 cup all-purpose flour
• 4 to 5 cups vegetable stock, preferably homemade, as needed
• 1 teaspoon soy sauce, more to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms.

Vegan Mushroom Make-Ahead Gravy Recipe - NYT Cooking
https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy