Please see post for more recipe details. For a gluten-free option, use Tamari soy sauce or other soy sauces which are specifically gluten-free. Makes about 2 cups
Total Time15 minutesmins
Servings: 8servings
Calories: 51kcal
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Ingredients
1Tablespoon(15ml)corn starch
1Tablespoon(15ml)cold water
3tablespoons(45ml)unsalted butter
1/2pound(227g)mushrooms, sliced
2cups(480ml)vegetable stock
1teaspoon(5ml)soy sauce( or use Tamari Soy Sauce for Gluten Free)
Make the corn starch slurry: In a small bowl, add cornstarch and 1 tablespoon of water. Stir together well and break up all the clumps. Set aside.
Heat a medium saucepan on medium-high heat. Melt butter in pan and then stir in mushrooms.Cook mushrooms until soft and caramelized. You should cook the mushrooms until all the liquid has evaporated. Then slowly add vegetable stock, soy sauce, garlic powder and black pepper.
Bring gravy to a gentle simmer and cook for about 3 minutes. Give the cornstarch slurry another good stir to combine all the cornstarch that settled to the bottom, then add the cornstarch mixture and stir well so that no clumps form. Cook until the gravy is thick and remove from heat. Add additional salt to taste.