Mushroom Gravy

Ingredients: 

• 3 1/2 cups low-sodium vegetable broth, divided
• 1 cup chopped white onion
• 4 cloves garlic, finely chopped
• 8 ounces wild mushrooms, trimmed and chopped (used about a cup of button mushrooms)
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1/4 cup Merlot or other spicy red wine
• 2 tablespoons reduced-sodium tamari
• 3 tablespoons nutritional yeast
• 2 tablespoons whole wheat or spelt flour
• 1/4 teaspoon ground black pepper

Method: 

In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.

Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper. 

I used dried herbs (3 tsp Italian herb mix).

Blended it with stick blender and used 2 tsp of cornflour for the thickening.

This made a wonderful tasty gravy - definitely use it again!

Recipe from: http://wholefoodsmarket.com/recipe/vegan-mushroom-gravy