This delicious mushroom gravy dried mushrooms. I used porcini, with just a bit of shiitake. Find this a many fabulous recipes in Simple and Delicious Vegan, (pg 35) by Michalea Vais; @elavegan on social media
Prep & Cook Time: 20 minutes
Add dried mushrooms and vegetable broth to a medium saucepan. Bring to a boil over high heat, cook for about 1 minute, then turn off heat and set aside.
Heat oil in a large skillet or pot over medium heat. Add onion and sauté for 2–3 minutes. Add garlic, thyme, rosemary, salt, and pepper; sauté 1 minute more.
In a small bowl, whisk plant-based milk and cornstarch until smooth.
Add soy sauce and red wine (if using) to the skillet, stirring.
Add rehydrated mushrooms and broth to the cornstarch mixture, then add to the skillet. Simmer about 5 minutes, until thickened.
Blend with an immersion blender or transfer to a blender until smooth. Adjust thickness with broth or cornstarch as needed.
Taste and adjust seasoning. Serve warm. Store leftovers covered in the refrigerator up to 4 days or freeze up to 2 months.
Store any leftovers covered in the fridge for 4 days. May freeze for up to 2 months.
