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Portobello Gravy
I find that often vegetarian food isn't 'wet' enough for me so this delicious gravy really hits the spot as far as I'm concerned.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 c. chopped cleaned portobello mushrooms (2 medium)
2 1/4 c. vegetable broth
3 tbsp. tamari or reduced-sodium soy sauce
1/4 tsp. dried thyme leaves
1/8 tsp. crumbled dried sage
1 tbsp. cornstarch
2 tbsp. water
Freshly ground pepper to taste
Method
Heat oil in a medium saucepan over medium heat.
Add onion and garlic and cook until softened, about 5 minutes.
Add mushrooms and stir until they begin to release their juices, about 10 minutes.
Add broth, tamari (or soy sauce), thyme and sage and simmer for 10 minutes.
Mix cornstarch and water in a small bowl.
Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
Season with pepper.
If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
Serve hot.
Serves 8.