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.