Gravy

Source https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy Change Log Added prochini mushrooms. Ingredientes ½ cup extra-virgin olive oil ½ small onion, finely chopped (½ cup) 113 grams (4 ounces) baby portobello mushrooms, finely chopped (1 cup) 28 grams (1 ounce) dried porchini mushrooms, hydrated and finely chopped 64 grams (½ cup) all-purpose flour 4 to 5 cups vegetable stock 1 teaspoon soy sauce, more to taste ½ teaspoon kosher salt ¼ teaspoon black pepper Preparation 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. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.