Portabello Mushroom Gravy

Recipe Ingredients

3/4 cup	46g / 1.6oz	Onion - diced
2 tablespoons	30ml	Olive oil
3/4 cup	82g / 2.9oz	Diced carrot
3/4 cup	82g / 2.9oz	Diced celery
1 cup	146g / 5.1oz	Portabello mushrooms - diced
		= (or baby bella mushrooms)
2 tablespoons	30ml	Toasted sesame oil
2 teaspoons	10ml	Garlic - minced
1 1/2 teaspoons	7.5ml	Dried basil
1 teaspoon	5ml	Dried thyme
1/3 cup	20g / 0.7oz	Unbleached flour
3 1/2 cups	829ml	Cooking liquid from preparing seitan for
		The Blue Plate Special - (see recipe)
1/4 cup	59ml	Red wine
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Freshly-chopped parsley

Recipe Instructions

In a medium saucepan, saute the onion in the olive oil for 2 minutes to soften. Add the carrot and celery and saute an additional 5 to 7 minutes or until the vegetables are tender.

Add the mushrooms, toasted sesame oil, garlic, and dried herbs, and saute an additional 2 to 3 minutes or until the mushrooms soften and the mixture is fragrant. Sprinkle the flour over the mixture, stir well to incorporate it into the vegetable mixture, and cook an additional 1 minute while stirring constantly.

Slowly whisk the cooking liquid from preparing the seitan into the mixture in the saucepan. Reduce the heat to low, whisk in the remaining ingredients, and simmer the mixture for 20 to 25 minutes or until thickened. Remove the saucepan from the heat and allow the mixture to cool slightly.

Using an immersion hand blender, blender, or food processor, puree the mixture to form a smooth or slightly chunky gravy, as desired. Taste and adjust seasonings as needed. Serve as a gravy in the recipe for the Blue Plate Special, or in other dishes, or over vegetables or grains.

This recipe yields 4 1/2 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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