TRUMPET
MUSHROOM
GRAVY
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8 oz trumpets mushrooms (sliced)
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1/2 a small white onion (diced)
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2 sprigs of fresh thyme or 1 tsp dried thyme
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1 tbsp olive oil
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salt
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1/4 cup dry sherry
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3 cups mushroom broth or vegetable broth
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1 and 1/2 tbsp tapioca flour
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2 tbsp water
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2 tbsp Earth Balance soy butter
-
pepper
Serves: 5-8
Prep Time: 5min
Cook Time: 25min
GLUTEN
FREE
VEGAN
Wash mushrooms and dry thoroughly. Slice into 1/2 cm thick pieces. Dice onion, and finely chop thyme.
In a skillet heat oil over medium high heat. Add onion and sauté for 1 minute. Add thyme and mushrooms and season with salt. Sauté for around 8 minutes or until mushrooms have browned.
When browned, add sherry and cook until liquid evaporates. Add broth and stir.
Bring to a boil, then reduce to a simmer for around 15 minutes until gravy has reduced to around 2 cups of liquid. Stir ocassionally.
Whisk flour and water together before adding to sauce. Stir for a few minutes until thick.
Add butter and season with pepper before serving right away or keeping in the refrigerator for up to 7 days.
