What would Thanksgiving be without gravy? The deep, earthy aromas of this mushroom-based gravy play nicely off the piquant licorice notes from the fresh tarragon.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, chopped
- 8 ounces shiitake mushrooms, chopped
- 8 ounces oyster mushrooms, chopped
- 8 ounces baby bella (cremini) mushrooms, chopped
- 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- 3/4 cup dry white wine
- 5 cups vegetable stock
- 2 tablespoons cornstarch or arrowroot
- 1/4 cup vegan sour cream
- 2 teaspoons chopped fresh tarragon
1. Heat oil over medium heat in a large frying pan. Saute onion and garlic until soft, about 5 minutes. Add mushrooms, thyme, and freshly ground pepper. Saute until mushrooms are soft, about 8 to 10 minutes.
2. Remove mushrooms from pan and set aside.Turn heat to high and pour in the wine. Deglaze the pan, scraping up any bits with a spatula. Add stock and return mushrooms to the pan. Bring to a boil and boil for about 15 minutes.
3. With a ladle, transfer about 1/2 cup broth from the pan into a medium bowl. Make a smooth slurry by whisking the cornstarch or arrowroot into this broth, followed by the sour cream.
4. Return the slurry to the frying pan and stir well so it's evenly incorporated. Cook until it reaches the desired consistency, about 5 to 10 minutes. Adjust seasonings. Stir in tarragon.
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