Vegetarian gravy (NYT)

 Recipe made as an amalgamation of a few recipes, courtesy of: https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy and https://www.lifeasastrawberry.com/creamy-mushroom-sauce/




Ingredients:

½cup extra-virgin olive oil

    ½small onion, finely chopped (½ cup)

    4ounces baby portobello mushrooms, finely chopped (1 cup)

    ½cup all-purpose flour

    1/2 milk 

    2 tbsp butter

    4 to 5cups vegetable stock, preferably homemade, as needed

    2 tbsp veggie bouillion paste

    ½teaspoon kosher salt

    ¼teaspoon black pepper


Instructions:


    Step 1

    In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

    Step 2

    Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly whisk in milk to first make a roux, and then add vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with bouillion paste, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

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