With a tip of the hat to the culinary expertise of Simon and Garfunkel, this simple gravy is a great example of the power of layered flavors. Humble crimini mushrooms combine with a rich stock, garlic, and herbs for a deep rich taste you will be proud to serve alongside any main dish. You will also learn how to make a simple “slurry.” It will give your vegan gravy a rich texture as well.
Simon and Garfunkel Vegan Mushroom Gravy
- 2 TBSP olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 8 oz crimini mushrooms (medium diced)
- ¾ cup red wine (see notes)
Deepen the flavor
- 1½ cup vegetable broth
- 2 TBSP tamari, gluten free
- ½ tsp pepper (ground)
- ½ TBSP dried parsley (or fresh 1 TBSP )
- ½ TBSP dried sage (or fresh 1 TBSP )
- ½ TBSP dried rosemary (or fresh 1 TBSP )
- ½ TBSP dried thyme (or fresh 1 TBSP )
- 1 tsp Better Than Bouillon Vegetable Base
Finish the gravy
- 2 TBSP cornstarch
- ½ cup water
- ½ lemon (juiced)
- Heat a sauce pan over medium high heat. Add the oil. Sauté the onion until it begins to caramelize (turn brown around the edges).
- Add the mushrooms and continue cooking until the mushrooms release their water.
- Add the garlic and cook 30 seconds to release its flavors.
- Raise the temperature of the pan to medium high. Cook until the bottom of the pan is almost dry.
- Deglaze the pan with half of the wine. "Deglaze" means you are pouring a liquid into a hot pan. The liquid boils on contact. The boiling liquid can then be used to scrape the little caramelized bits off the bottom of the pan for extra flavor.
- Pour in the remaining wine. Turn the heat back to medium and continue to let the wine bubble until the alcohol evaporates and the wine is reduced by half.
Deepen the flavor
- Add the vegetable stock and all of the flavor ingredients.
- Bring to a gentle boil, and let boil for a couple of minutes. Reduce the heat. Simmer on medium low heat for 8-10 minutes to let the flavors bloom.
Finish the gravy
- If a thicker gravy is desired, thicken the mixture with a "slurry". To make the slurry, mix the cornstarch with COLD water, stirring out all the lumps. Bring the gravy to a boil. Stir in 1/2 the slurry to thicken the gravy. Add the remaining slurry for an even thicker gravy. If the gravy has a bit of a "flower" taste, that means the slurry isn't "cooked" yet. Bring the gravy back to boil for two minutes and that should mellow out the flavors.
- Return the gravy to a boil. Stir the hot gravy while you add 1/2 the slurry. Continue stirring until the gravy thickens. Add more slurry until you reach your desired consistency. If the gravy has a bit of a flour aftertaste, that means the cornstarch isn't cooked. Turn up the heat and let the gravy boil for a minute or two, stirring constantly.
- Taste and adjust seasoning, adding lemon juice (for brightness), salt and pepper to taste.
- Serve as is for a "chunky" gravy.
- For a smooth and silky gravy (and for Swedish meatballs), put the finished gravy in a blender. Cover the blender with a folded towel to protect you from hot liquids. Blend on high to desired texture.
- Serve immediately.
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