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This is so easy, I’m not sure I would be willing to even call it a “recipe.” There are no exact measurements; it is all based on personal preference. What you need:

a large handful or two of your favorite mushrooms, slice (I love creminis, so I went with those)

one shallot, chopped

about a tablespoon of olive oil for sautéeing

One package of vegan mushroom soup (I used Imagine Portobello soup, and used roughly 8 of the 16 ounces)

about 1/2 a tablespoon of cornstarch or other preferred thickener (This dish is gluten-free using the soup mentioned and cornstarch)

Method:

Sautée your mushrooms and shallots in a little olive oil over low heat until softened (5-10 minutes). Add approximately 8 ounces of soup, and 1/2 tablespoon of cornstarch; stir to combine. Let simmer, stirring frequently, until sauce begins to thicken. If sauce is too thick, add more soup or a bit of water; if sauce is too thin, add more cornstarch. That’s it. You’ve made gravy!

(Sorry for the lack of photos, the WordPress photo uploader is being finicky. The gravy can be seen in action here, along side the pot roast)

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