Prep 15 mins
Cook 15 mins
A quick version of vegan gravy using dried shiitake mushrooms, adapted from veganproject.com. The shiitake flavour is strong in this, even if you choose to strain them out as I do. If you're starting with fresh mushrooms then the first two steps will be quite different and you could saute them with the garlic instead. Goes nicely with mashed potatoes and lentil loaf.
- 1 1⁄2 cups vegetable broth
- 6 whole shiitake mushrooms, dried (5 or 6 whole, about 2/3 cup sliced)
- 1 tablespoon grapeseed oil (or other light oil)
- 1 clove garlic, minced
- 1 tablespoon flour
- 1 tablespoon miso, paste
- 1 pinch nutmeg
- 1 pinch cayenne
- Warm up the broth and then add in the dried shiitake mushrooms. Leave to sit and the mushrooms reconstitute. (For me this takes about 10-15 mins). Once ready, take them out and chop or slice them, saving the broth.
- In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it. Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.
- Allow the gravy to come to a boil and then reduce heat to a low simmer.
- Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using. Adjust seasoning to taste with S&P. By now the gravy should be thickened.
- If you enjoy the texture of the mushrooms then you can go ahead and serve as is. I like the flavour but not the texture, so I strain them out. All depending on how long you leave the gravy you may need to add a few extra tbsp of broth to thin it out a bit.