Ingredients (12)
- 1/2 ounce dried porcini mushrooms (about 1/2 cup)
- 1 cup water
- 1/4 cup vegetable oil
- 4 ounces cremini mushrooms, stems trimmed and sliced 1/4-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 bay leaf
- 1 medium shallot, small dice
- 1/4 cup red wine
- 1/3 cup all-purpose flour
- 2 cups mushroom broth (see Game Plan note)
- 1 tablespoon soy sauce
Nutritional Information
- Calories162
- Fat9.49g
- Saturated fat0.66g
- Trans fat0.07g
- Carbs17.62g
- Fiber2.19g
- Sugar1.3g
- Protein2.88g
- Cholesterol
- Sodium164.21mg
- Nutritional Analysis per serving (6 servings) Powered by
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Fresh and dried mushrooms, red wine, mushroom broth, and soy sauce add umami to this easy vegan gravy. Delicious over tofurkey, pan-seared chicken breast, or a steak, this sauce appeals to vegans and meat-eaters alike.
Game plan: You’ll need to make the mushroom broth before you begin.
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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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Instructions
- 1Place porcinis in a small heatproof bowl. Bring water to a boil and pour over porcinis. Let sit until softened, about 12 minutes. Using a fork, transfer porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl). Finely chop the porcinis; set aside. Slowly pour 3/4 cup of the soaking liquid into a measuring cup, leaving the sediment behind; set aside. Discard the remaining liquid.
- 2Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add cremini mushrooms, season with salt and pepper, and cook, stirring rarely, until mushrooms have released their liquid and softened, about 3 minutes. Transfer to a medium heatproof bowl; set aside.
- 3Reduce heat to medium, add remaining 3 tablespoons oil, and heat until shimmering. Add bay leaf, shallot, and reserved chopped porcinis, season with salt and pepper, and sauté, stirring occasionally, until shallots begin to soften, about 3 minutes. Add wine and scrape up any browned bits from the bottom of the pan. Cook until wine has almost completely evaporated, about 1 minute.
- 4Sprinkle flour into the pan and cook, stirring frequently, until flour has a toasted aroma, about 3 minutes. Whisk in broth, soy sauce, and reserved porcini soaking liquid and simmer, whisking constantly, until gravy has thickened, about 3 minutes.
- 5Strain through a fine-mesh strainer set over the reserved bowl of cremini mushrooms; discard solids in the strainer. Stir to combine. Taste and season with salt and pepper as needed.
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