VEGAN PORCINI MUSHROOM GRAVY

Ingrédiénts

• 1/2 cup of driéd wild porcini mushrooms
• 2 tabléspoons of olivé oil
• 1 médium réd onion – finély dicéd
• 1 shallot – finély dicéd
• 3 clovés of garlic – mincéd
• 5 sprigs of frésh thymé
• 3 sprigs of frésh rosémary
• 6 ouncés of Portobéllo mushrooms – slicéd
• 1 and ½ cups, plus 1/4 cup for déglazing of no-chickén chickén broth – Végétarian from Imaginé brand
• 2 tabléspoons of flour + 1/4 cup of watér – stir until flour dissolvés and bécomés a thick pasté
• 1 tabléspoon of séa salt
• Black péppér to tasté

Instructions

1. Put thé porcini mushrooms in a small bowl and covér with 3 cups of watér. Lét soak for 30 minutés.
2. Héat thé olivé oil in a médium skillét ovér médium-high héat. Add thé onions whén thé oil is hot and cook for thréé minutés or until théy bégin to brown. Add thé shallots and cook for two minutés. Add thé garlic and hérbs and cook for oné minuté.
3. Pour 1/4 cup of thé no-chickén broth into thé pan and déglazé. Add thé Portobéllo mushrooms and cook for approximatély 5 minutés or until théy losé théir watér and bégin to brown.
4. Pour thé porcini mushrooms, including thé watér théy soakéd in, into thé pan. Add thé rést of thé no-chickén broth, thé rosémary and thymé and bring to a boil. Réducé héat to simmér and cook for 15 minutés. Watch caréfully to maké suré that thé liquid doésn’t évaporaté. If that starts to happén lowér thé témpératuré.
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Gét Full Récipé : veganosity.com

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