Porcini Mushroom & Sage Gravy
Intensely flavoured, this vegan gravy gives a traditional poultry gravy a run for its money with it's rich complexity. Simply to make, it's sure to become a mainstay for plant-based roast dinners! Make extra and freeze for whenever you'd like some gravy!
Ingredients
- 500 ml (2 cups) vegetable stock preferably homemade or low-sodium
- 10 g (⅓ cup) dried porcini mushrooms
- 3 tbsp extra virgin olive oil
- 1 shallot finely minced
- 1 tbsp fresh sage finely chopped
- 1 tsp fresh thyme finely chopped
- 25 g (3 tbsp) plain (all-purpose) flour
- 60 ml (¼ cup) dry white wine
- 1 tbsp soy sauce
- 1½ tsp sherry vinegar
Instructions
- In a small saucepan, bring the vegetable stock to a gentle simmer. Add the porcini mushrooms to a small, heatproof bowl. Once the stock is simmering, pour it over the mushrooms, cover, and allow to rehydrate for at least 10 minutes.
- After 10 minutes, remove the mushrooms and squeeze the excess liquid from the mushrooms, Roughly chop the mushrooms and reserve the soaking liquid.
- Dry out the saucepan - there is no need to wash it - and add the olive oil. Set over medium heat. Once shimmering, add the shallot and a generous pinch of salt and cook, stirring frequently, until softened.
- Add the sage and thyme and cook until fragrant, about 30 seconds, before adding the flour. Cook, stirring constantly, for about 3 minutes, until the flour smells nutty and begins to take on some colour.
- Pour in the white wine and whisk to remove any lumps. Cook for a few minutes longer, just until the strong alcoholic smell dissipates.
- Whisking constantly to avoid any lumps, pour in the reserved vegetable stock and the soy sauce. Add the chopped porcini mushrooms and bring to a gentle simmer. Allow to simmer for about 5-10 minutes to allow the the gravy to thicken and the flavours to steep.
- Set a fine mesh sieve over a heatproof bowl. Pour the grave through the sieve, pressing the solids with the back of a spoon to ensure that all of the liquid has passed through. Discard the solids and stir in the sherry vinegar.
- Taste to adjust for seasoning, adding salt, pepper or more vinegar as needed. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days. It can also be frozen.
Video
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 375mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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