MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick & Easy Vegan Mushroom Gravy
Categories: Sauces
Yield: 2 Cups

5 tb Vegan butter
1 c Mushrooms;
- chopped into small pieces
1 tb Fresh rosemary; minced
1/4 c Flour or corn starch
1 1/2 c Non-dairy milk; up to 2 c,
- preferably extra creamy
- oat milk or soy milk
1 ts Sea salt
1 ts Black pepper

Preparation time: 5 minutes
Cooking time: 10 minutes

This quick and easy vegan mushroom gravy recipe comes together in
under 15 minutes. The perfect way to elevate your holiday mains or
post-holiday sandwiches, this vegan mushroom gravy recipe will be the
one you turn to year after year!

Add vegan butter to a deep skillet or cast iron pan over high heat.
When the butter has completely melted, add chopped mushrooms and
rosemary. Cook for about 4 to 5 minutes, until the mushrooms have
significantly shrunk down and released their juices.

Reduce heat to medium-low and add flour. Stir until the mushrooms are
evenly coated. Cook for about 1 minute, until the flour begins to
turn into a paste. Then, slowly pour in non-dairy milk, starting with
only 1-1/2 cup, stirring constantly with a wooden spoon or a whisk to
avoid too many lumps. Season with salt and pepper, to taste, and
continue cooking for about 5 more minutes, until the liquid has
reduced and the gravy is thickened to the right consistency. If you
enjoy your gravy on the thinner side, continue adding a little more
milk, 2 tb at a time, until you reach your desired consistency.

Recipe by Joanne Molinaro

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