This gravy is a huge hit among vegetarians and meat lovers! During the holiday season, this gravy pairs deliciously with all of your family's favorites dishes. You can even make this vegan by substituting olive oil for the butter and additional broth for the cream.
1/3 cup dried mushrooms
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoons minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme
1 pinch salt and pepper, plus more to taste
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock (leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved minced mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency.
Season to taste with salt & pepper.
Pour over anything on your plate!
Recipe adapted from: https://food52.com/recipes/7483-vegetarian-mushroom-thyme-gravy