FOR YOUR TABLE
Mushroom Gravy
Recipe and photo courtesy of Jeanine Donofrio (loveandlemons.com)
- 30 mL (2 Tbsp) extra-virgin olive oil
- 80 mL (⅓ cup) shallots, finely chopped
- 454 g (16 oz) cremini mushrooms, sliced
- 7 mL (1½ tsp) tamari
- 2 garlic cloves, minced
- 22 mL (1½ Tbsp) fresh thyme leaves
- 7 mL (1½ tsp) rosemary, chopped
- 60 mL (¼ cup) all-purpose flour
- 750 mL (3 cups) vegetable broth
- Sea salt and freshly ground black pepper, to taste
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes, stirring occasionally.
Add the mushrooms; cook until soft, stirring occasionally, about 8 to 10 minutes. Stir in the tamari, garlic, thyme and rosemary. Sprinkle the flour over the mushrooms, then stir for 1 minute.
Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
Makes 8 servings.
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