This is very similar to our skillet gravy, but we wanted something with a little more zip. This recipe features white pepper and a little extra fresh garlic.
Spices
1/2 tsp thyme
1/2 tsp cumin
1/2 tsp white pepper
1/2 tsp mustard powder
1 tsp salt
Ingredient List
2 tbsp olive oil
1/2 cup chopped onion
1 cup vegetable broth
2 cloves minced garlic
1 tsp lemon juice
1 tsp sugar
1 tbsp soy sauce
1/2 lb fresh mushrooms (shitake)
1 tsp porcini and black truffle (optional)
2 tbsp almond flour, mixed with
1/3 cup cold water
Preparation
Warm the olive oil in a skillet. Saute onion over medium heat until translucent, approx. 2 minutes. Add 1 cup vegetable broth.
Stir in seasonings, lemon juice, sugar and soy sauce. Add mushrooms and turn heat to low. Cover skillet and simmer for 30 minutes.
Stir the cornstarch mixture into the mushrooms and heat (while stirring) until thickened.
Serve over mashed potatoes or noodles, with quick pickled cucumbersand mango slices (optional).
The Vegan Trough 