Mushroom Gravy

Mushroom Gravy.  Pictured here served over cauliflower rice with a side of peas.  I love this recipe and have adapted it slightly.  It's also great as the base for a veggie pot pie.

Adapted from https://minimalistbaker.com/easy-vegan-poutine/

Mushroom Gravy
​
makes 4 cups

Ingredients:
3 Tablespoons butter, vegan if desired
4 Shallots or 1/2 yellow onion, chopped
1 Tablespoon minced garlic
1 carton of organic cremini mushrooms, chopped
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper, ground
2 Tablespoons of balsamic vinegar
2 teaspoons coconut aminos
​6 Tablespoons Arrowroot powder
3 cups Imagine vegetable broth 

​

Method:

• Prep and assemble all ingredients
• Heat a rimmed skillet over medium heat
• Add butter, shallots (or onion) and garlic, saute 2-3 minutes
• Add mushrooms, salt, pepper, balsamic vinegar and coconut aminos
• Stir, increase heat to brown mushrooms.  Cook 4-5 minutes until caramelized
• Add arrowroot powder to coat, stir
• Lower heat and slowly add broth while whisking
• Cook 4-5 minutes to desired consistency
• Transfer to a blender and blend until smooth