Mushroom Gravy

This is a delicious earthy and full bodied gravy that goes with pretty much any ‘main’ plant-based dish.

Nearing the ‘festive’ season, this gravy goes really well with my Mushroom Wellington.

Ingredients

1 tbsp Olive Oil
2 cups Shiitaki Mushrooms, roughly chopped
1 tbsp Truffle Oil
2 Carrot, roughly chopped
2 Sticks Celery, roughly chopped
3 tbs Plain Flour or Gluten-Free Flour
2 tbsp Tomato Puree
1 tbs Soy Sauce
1 tbs Marmite or Miso Paste
1 tbs Balsamic Vinegar
2 Sprigs Fresh Sage
1 Sprig Fresh Rosemary
3 cups Vegetable Stock (using stock cube or stock pot)
Good grind of fresh Black Pepper

Method

1. In a saucepan add the olive and truffle oil and start to saute the carrots, celery and mushrooms with the black pepper for 5 minutes

2. Stir in the herbs and tomato puree

3. Mix the flour with 6 tbsp cold water before adding to the mix

4. Add the soy, marmite/miso, stock liquid and balsamic vinegar. Mix well, turn the heat down low and simmer for 20 minutes

5. Take the mixture off heat and cool for 10 minutes

6. Add to a blender or food processor and mix the ingredients well until you have a smooth texture. If preparing ahead of time, put in a glass jar or container and cool and store in the fridge, until ready to use. If using straight away, return the mixture to the saucepan, and gently bring back up to the right temperature. If the mixture is too thick, add some hot water until you have the right consistency.

You can use any mushrooms you like however Shiitaki give any dish or sauce a rich earthy flavour that can only enhance a plant-based meal.