Ingredients:
GRAVY
2 tablespoons of avocado or olive oil (or water if you’re avoiding oil)
3/4 cup diced yellow or white onion
3 cloves garlic, minced
3 Tbsp cornstarch (or an all purpose flour or arrowroot starch)
1 tsp minced fresh thyme (or somewhat dried)
1 Tbsp minced fresh rosemary (or somewhat dried)
Sea salt and black pepper to taste
1/4 cup unsweetened plain almond milk ( its optional)
1 ounce dried porcini mushrooms (or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*)
2 1/2-3 cups vegetable broth (or store-bought – we reccomend Imagine brand ).
FOR SERVING ( its optional)
Mashed potatoes
Fresh parsley
Instructions:
Rehydrate the dried mushrooms in vegetable broth in a big saucepan or pot. Turn the heat to medium and simmer it. Once it starts bubbling, turn the heat off , cover, and let rest.
In the meantime, heat a large rimmed pan over medium heat. Once its hot, add oil (or water) and onion and sauté for 5 minutes. Then add garlic and sauté another 2 to 3 minutes, While stirring frequently.
Add cornstarch and stir to coat. Then cook it for 2 more minutes. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir it to combine. Cook for 2 to 3 minutes.
Transfer the gravy to a blender (or use an immersion blender) and blend it until its smooth and creamy. You can leave some of the onions or mushrooms unblended for more texture. Then transfer back to your pan and warm it over low heat for 2 to 3 minutes more. At this time, you can add a bit of almond milk to lighten the color and flavor a bit (its optional), but we opted not to.
Taste and adjust the seasonings if needed, adding more salt and pepper to taste. If gravy is too thin, scoop out a small portion of the gravy and whisk in 1 to 2 tsp more of cornstarch until no pieces remain. Then add it back to the larger batch – repeat it as needed until your desired thickness is reached. If too thick, thin with a little of your reserved vegetable broth.
Serve it with dishes like mashed potatoes, biscuits, and more! Store completely cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan until hot and bubbly, adding more vegetable broth to thin as needed.
