Vegan Mixed Mushroom Gravy
Prep time: 10min
Total time: 25min
Makes: 1 1/2 cups (375 mL)
3/4 cup
+ 2 tbsp (30 mL) vegetable broth
175 mL
2 tsp
cornstarch
10 mL
1 tbsp
olive oil
15 mL
2
cloves garlic, minced
4 cups
sliced mixed mushrooms
1 L
1/4 cup
white wine
60 mL
1 tsp
lemon juice
5 mL
1 tsp
chopped fresh thyme
5 mL
1/2 tsp
pepper (approx.)
2 mL
Per 1/4 cup (60 mL)
calories
40
fat
2.5 g
saturated fat
0.3 g
carbs
3 g
sugar
1 g
protein
2 g
fibre
1 g
sodium
310 mg
Directions
-
Stir 2 tbsp (30 mL) of the broth with cornstarch in a small bowl; set aside.
-
Heat a large skillet over medium-high heat. Add olive oil and garlic; sauté until fragrant, about 1 min. Add mushrooms; cook until mushrooms are lightly browned, 5 to 7 min.
-
Add wine to mushroom mixture; cook until almost all liquid is absorbed, about 2 min. Add remaining broth and lemon juice.
-
Stir in cornstarch mixture, thyme and pepper. Cook until thickened, about 1 min.
Tip
If you prefer runnier gravy, finely chop mushrooms, and add more vegetable broth to thin to desired consistency.
