Vegetarian Mushroom Gravy |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I wanted to make something special at Thanksgiving for a member of our family that is vegetarian. The gravy is poured over a veggie style empanada that is filled with sautéed butternut squash, onions, mushrooms, green beans, brussel sprouts and baked in puff pastry. I didnt say it was low fat!!! Ingredients:
1/2 cup unsalted butter |
1/2 cup flour |
1/4 cup onion, diced |
10 cremini mushrooms, baby portabellas |
1 teaspoon poultry seasoning (bell seasoning) |
1 teaspoon worcestershire sauce |
2 teaspoons soy sauce |
1 tablespoon cognac |
3 cups vegetable stock |
salt and pepper |
Directions:
1. In medium sauce pan melt 1/4 Cup butter and sauté onion, mushrooms and poultry seasoning till tender. Remove to bowl. In saucepan add 1/4 cup butter and 1/2 cup flour to make a roux – stir for a few minutes to cook out flour taste. Add cognac and stir till alcohol has evaporated. Add vegetable stock (more or less will be needed depending on conditions and personal likes) and whisk till smooth, add mushroom/onion mixture, Worcestershire sauce, soy sauce, salt and pepper to taste. Simmer for approximately 15 minutes to blend flavors.
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