Vegetarian gravy with mushrooms

Votes: 1

This recipe uses ingredients high in umami—the fifth taste after sweet, sour, salty, and bitter—to create a super-savory sauce for vegetarians.

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 70, total fat 3 G., saturated fats G., proteins 1 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.

The dish, seasoned with gravy, will acquire a rich taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

30 g dried shiitake mushrooms
1 medium onion, cut into 3 pieces
2 stalks celery, coarsely chopped
1 medium carrot, coarsely chopped
3 cloves garlic, minced
1 teaspoon of vegetable oil
6 sprigs of thyme
2 sun-dried tomatoes
2 tablespoons low-salt soy sauce
1 bay leaf
4 tbsp (60 g) unsalted butter
6 sage leaves
1/3 cup wheat flour
1/4 cup chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shiitake mushrooms, sun-dried tomatoes, soy sauce, celery, carrot, onions, garlic, thyme, bay leaf, sage, parsley

Cooking the dish according to the recipe:

Position a rack in the upper half of the oven and preheat to 450°F (230°C). On a baking sheet, combine the onion, celery, carrot, and garlic with oil and 1 teaspoon of salt. Bake until the vegetables are charred in spots, 25 to 30 minutes.
In a medium saucepan, combine the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf, and 1 teaspoon salt and simmer over medium-high heat. Cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until the liquid has reduced by about a third, about 45 minutes.

Strain the mixture through a sieve, using the back of a spoon to squeeze out all the liquid from the solids (you should have about 4 cups of vegetable broth). If you won't be using it right away, let the broth cool to room temperature, then store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
To make the gravy, gently warm the vegetable broth in a medium saucepan if it's chilled. Melt the butter in a saucepan over medium heat. Add the sage leaves and cook, stirring, for 30 seconds; transfer to a plate. Add the flour to the saucepan and cook, stirring, until lightly golden, about 2 minutes. Slowly pour in the warm broth and simmer until thickened, 8 to 10 minutes.

Chop the fried sage, mix it with the vegetarian gravy along with the parsley, and season with pepper to taste.
Exit: 2.5 tbsp.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Sauces / Gravies / Food Network - recipes

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