Port Wine Mushroom Gravy
Hearty mushrooms, shallots, and a subtle sweetness from Port wine come together in this satisfying vegan gravy.
Total: 35 mins
Yield: 16 servings
Ingredients
Ingredients
- 1 package (8 oz) cremini mushrooms
- 1 shallot
- 3 Tbsp brown rice flour
- ¼ cup Port wine (or any other wine)
- 2 cups vegetable stock
- 2 cloves garlic
- 1 tsp dried thyme
Instructions
Instructions
- 1. Preheat a wide pan over high heat. No oil is needed. Slice the mushrooms and mince the shallot. Add the mushrooms and shallots to the hot pan. Spread into a single layer, sprinkle with salt, and let brown. Cook until mushrooms and shallots are well browned, about 10 minutes.
- 2. Add brown rice flour and stir. Cook until flour is no longer white and absorbs much of the juices.
- 3. Deglaze the pan with the Port wine. Scrape up any bits on the bottom of the pan. Add vegetable stock, garlic, thyme. Simmer, partially covered, at least 10 minutes.
- 4. Gravy is ready when thick.
Cooking Tips
Cooking Tips
- 1. You can use any variety of mushrooms, including porcini, oyster, and hen-of-the-woods.
- 2. This can be made up to 3 days ahead of time and simply microwave or simmer before serving.
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