Simple Mushroom Gravy

ABOUT THE RECIPE:

I served this gravy to my good friend Shep at a dinner party that I was hosting, and he proclaimed it to be “the best gravy I’ve ever had!” Well, thank you, Shep! (Shhh…I didn’t tell him that this is also the easiest gravy I’ve ever made). Bingo.

Makes 6 servings

INGREDIENTS

• 1½ cups, plus 3 tablespoons water
• ¼ of a large sweet onion, diced
• 12 ounces white button or cremini mushrooms, diced
• 1 large vegan bouillon cube, crumbled
• 1½ tablespoons whole wheat flour or oat flour (use gluten-free oat flour if needed), plus more as needed 

INSTRUCTIONS:

Put 1½ cups water, onion, mushrooms, and bouillon cube in a medium-sized saucepan. Cover, and bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally. Meanwhile, put the flour, and 3 tablespoons water in a jar with a tight fitting lid, and shake vigorously until smooth.

Pour the flour/water mixture into the simmering mushroom gravy in a slow, steady stream, briskly whisking as you go, so the flour mixture does not become lumpy.

Cook, stirring frequently, until the gravy begins to thicken. Decrease the heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes more, or until the gravy has cooked down and has thickened to the desired consistency. Serve hot.