Vegan Mushroom Gravy

Source

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

Change Log

• Added prochini mushrooms.

Ingredientes

• 120ml (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
• 960–1200ml (4 to 5 cups) vegetable stock
• 1 teaspoon soy sauce, more to taste
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Preparation

1. In a large skillet, heat oil over medium-high heat.
2. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
3. Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.
4. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms.
5. Simmer 2 to 3 minutes until thickened.
6. Season with soy sauce, salt and pepper.
7. Serve as is, or pass it through a fine mesh strainer.