Sunday, November 15, 2020

Herbed Mushroom Gravy [oil-free, dairy-free, gluten-free, vegan]

24 oz. Baby Bella mushrooms, sliced
1 small onion, diced finely
3 cloves of garlic, minced
1 t dried rosemary (short-cut)
1 pinch of thyme (I'm not a huge fan of thyme!)
3/4-1 t salt
black pepper to taste
2 dashes of Liquid Smoke
1 t Kitchen Bouquet (optional)
1 T cornstarch + 1 T cold water

Cook the onion in a non-stick skillet with a little water over med-high heat until translucent and tender. Add the mushrooms, garlic, liquid smoke, rosemary, and thyme and COVER. Cook for about 5-6 minutes until the mushrooms are cooked down and tender. There should be quite a bit of liquid, which is good. Don't try to cook off the excess. Add the salt, pepper, and kitchen bought and stir well. Mix up the cornstarch and cold water and stir in to thicken. Add ore salt and pepper to taste.

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