This hearty Red Wine Mushroom gravy is full of flavour and is great for holiday meals and Sunday dinners.
Cook Time15minutes
Total Time15minutes
Servings2cups
Ingredients
1-2TBSPrefined coconut oil(see notes for substitution suggestions)
1/2small onion, minced
1/2cupmushrooms or mushroom stems, minced
3tbspall purpose flour
1/4cupBraggs Soy Seasoningor low-sodium soy sauce
1/4cupred wine
1tbspvegan Worchestershire sauceI use Wizard brand, available at most organic grocers
1 & 1/2cupslow-sodium vegetable broth
Instructions
Melt the refined coconut oil in a frying pan over medium heat, then add onions and mushrooms, sauteing until the onions are translucent and the mushrooms release their liquid.
Add Worchestershire, Braggs, and red wine, and continue to cook until liquid is absorbed, about 5-10 minutes.
Add the flour and stir, making sure to coat the onions and mushrooms, and cook for a minute or two to brown the flour. Then, add liquid, a couple of tablespoons at a time, stirring well to prevent lumps. When the gravy bubbles and becomes thick, it is finished. Transfer to a liquid measuring cup or gravy boat and serve.
Recipe Notes
Do NOT use virgin coconut oil as it will mess with the flavour; use refined coconut oil or another unflavoured oil, such as sunflower or avocado.