- Prep time
- 5 minutes PT5M
- Cook time
- 45 minutes PT45M
- 4 cups
Shiitake mushrooms and soy sauce add flavor and complexity to this simple vegetarian gravy, which can also easily be made vegan.
- 1 quart vegetable broth
- ½ cup dried shiitake mushrooms
- 4 tablespoons butter (or neutral flavored oil)
- 1 shallot, minced
- 4 fresh shiitake mushrooms, sliced thin
- 4 tablespoons all-purpose flour
- 3 tablespoons soy sauce
- ½ teaspoon white pepper
In a small saucepan, immerse dried shiitake mushrooms in vegetable broth and bring to a boil. Simmer 10 minutes, then strain out the shiitake mushrooms if desired.
In a medium sauce pan, melt butter over medium heat. Add shallots and fresh shiitake mushrooms and cook 5 minutes, until tender and aromatic. Slowly stir in the flour and cook 2-3 minutes—this will make the roux which will thicken the stock.
Slowly add broth to the above mixture, whisking to avoid lumps. Cook over low heat, whisking frequently, for approximately 20 minutes to ensure complete thickening and no uncooked flour residue.
Strain if desired and season to taste with the soy sauce and pepper. More sautéed shiitakes can be added for a stronger mushroom flavor. Fresh herbs (such as rosemary, thyme and sage) can also be added at the end to create an additional flavor profile.