By Lyric Johns | Makes 12 Servings
- 2 quarts mushroom broth (see recipe on p. 17)
- 2 heads black garlic, diced
- 1⁄2 cup pinot noir
- 3 Tbsp all purpose flour
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp fresh ground pepper
- 4 Tbsp vegan butter
- 1 Tbsp olive oil
- 4 cups mushrooms, chopped
- 1 1⁄2 cups yellow onion, diced
In a large pan, heat olive oil over medium-low heat, add the mushrooms with a pinch of salt to help them release their moisture. Let the mushrooms cook for 10-15 minutes until they have released most of their moisture, then add the diced onion. Turn the heat up to medium and let them cook, stirring occasionally, until the onions are translucent and the mushrooms are lightly browned.
Add the vegan butter and flour, stirring constantly until the raw flour smell is gone and everything is well coated with the roux.
Add the pinot noir and black garlic to the pan, stir thoroughly and let simmer for a few minutes, then add the mushroom broth, sage, thyme, and pepper. Stir well and turn the heat up to medium-high until everything comes to a boil, then reduce the heat to low and let everything simmer for 25-30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.