Enjoy all the creamy goodness of traditional mushroom gravy, without the fat! Try it over your favorite holiday dishes, like Delicata Squash with Wild Rice Stuffing, Mashed Potatoes, or Holiday Stuffing.
Prep: 5 mins
Cook: 20 mins
2 ¼ cup low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 oz. mushrooms of your choice, chopped
2 teaspoons dried thyme
1 teaspoon dried basil
¼ cup Merlot or other spicy red wine
2 tablespoons low-sodium shoyu
2 tablespoons nutritional yeast flakes
2 tablespoons cornstarch
¼ teaspoon ground black pepper
1In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
2Add ¼ cup of the broth to the pan to prevent onion from burning.
3Add mushrooms and cook for 10-12 minutes or until they release their liquid and become tender.
4Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
5Meanwhile, in a small bowl, whisk together shoyu, yeast and cornstarch to form a thick paste.
6Add mixture to skillet, whisking constantly to make sure paste dissolves.
7Bring mixture to a boil and cook 1 minute, stirring constantly.