MUSHROOM GRAVY
About 1 ½ cups
This vegetarian gravy is the perfect substitute for sausage gravy on warm buttermilk biscuits.
Heat in a small saucepan over medium heat:
- 2 tablespoons olive oil or butter
Add and cook until softened, about 4 minutes:
- 1 shallot, minced
Add and cook, stirring, until they start to brown, about 4 minutes:
- 4 ounces shiitake or cremini mushrooms or a combination, chopped
Stir in and cook, stirring, for 1 minute:
- 3 tablespoons all-purpose flour
Slowly whisk in:
- 1 cup vegetable stock
- ½ cup half-and-half, milk, or unsweetened almond or soy milk
- (1 tablespoon ground dried mushrooms such as porcini or shiitake)
Increase the heat to medium-high, bring to a simmer, and cook, stirring, until the gravy thickens, about 5 minutes. Season to taste with:
- Salt and black pepper