Mushroom Gravy
- 2Lbs crimini mushrooms (or a mix of your favorites: shitake, oyster, chantrelle etc) Quartered
- 1 large yellow onion, sliced
- 1/4 c canola oil
- 2 tsp salt
- 2Tbs each fresh: rosemary oregano thyme (all minced fine, cept thyme)
- 1c red wine
- 1/2c nutritional yeast
- 2Tbs tamari
Heat oil in large saucepan, add onions & 1 tsp salt. Cover pan, lower heat to simmer and caramelize onions. Add shrooms, an additional 1tsp salt. When shrooms have given off liquid, smell great, & only have a smidge of firmness left, stir in chopped herbs. Simmer 10 mins more & add wine, tamari, nutritional yeast. Turn heat up to med high & let cook down to thicken. Let cool, blend till smooth adding water in 1/2 c increments as needed.
Variations; only blend 1/2 of the mushroom saute, leaving some mushroom chunks, whisk kuzu & hot stock separately in a small bowl (check kuzu package directions for ratios) Serve over grains or vegetables