Yield: approximately 6 cup of gravy
Vegans need their gravy too and this one is delectable even without–or maybe especially without–“drippings.”
2 tablespoons olive oil
1 large shallot, peeled and finely chopped
5 ounces mixed mushrooms, cut into 1/4-inch slices (e.g. shitake, cremini, baby bellas, etc.; I purchase a pre-sliced blend at the grocery store)
1 tablespoon minced fresh sage
4-2 inch sprigs fresh rosemary
4 cup vegetable stock
Optional: 2 vegetable bouillon cubes for a flavor boost
6 tablespoons all-purpose flour (I bake with white whole wheat flour, so that’s what I use)
6 tablespoons dry white wine
Sea salt to taste
Freshl ground black pepper to taste
Heat olive oil to shimmering in a large cast iron skillet over medium-high. Add shallot and saute, stirring, for about a minute. Then add mushrooms and saute until they are softened and have released most of their moisture, about 3 minutes. Add sage and rosemary followed by vegetable broth and bouillon cubes if using. Heat to simmering, stirring frequently. Meanwhile, whisk together in a small bowl flour and white wine. Then temper the mixture with a ladle full (about a half cup) of some of the hot stock. Transfer the mixture to the skillet, whisking vigorously. Simmer, whisking, until flour is no longer raw, about 2 to 3 minutes, and desired consistency is reached. Remove rosemary stems (the leaves will have fallen off into the gravy) and serve hot. Note: if you want a really chunky gravy, you may add an additional 5 ounces of mushrooms with the first 5 ounces.