P.S. Slather this on your entire Thanksgiving. Except for the cranberry sauce....wait, I take that back. This is craycray good on every. Single. Thing. Recipe from Radiant Health, Inner Wealth
Scrumptious Shiitake Gravy
1 cup thinly sliced shiitake mushroom capsOne medium yellow onion, minced
½ cup non-hydrogenated margarine (1 stick)
¼ cup tamari, shoyu, or soy sauce
8 large cloves garlic, minced or pressed
½ cup EACH: white wine or sherry, rice flour, and nutritional yeast powder
1 cup water
¼ cup balsamic vinegar
1 teaspoon dried sage
2 teaspoons dried rosemary leaf
3 cups nondairy milk, plain and unsweetened
4 teaspoons dried onion granules
2 teaspoons organic sugar or sucanat
2 tablespoons vegetarian chicken seasoning or “Chicky Baby Seasoning” (recipe in my books)
1½ teaspoons sea salt (or less if you prefer)
1 teaspoon ground black pepper (or freshly ground to taste)
1. In a large saucepan, sauté the mushrooms and onion in about 3 tablespoons of the margarine over medium-high heat until the onions are soft and just beginning to brown. Be sure to stir often during this process. If the pan becomes dry, add more margarine as needed.
2. Add the tamari, garlic, and wine and stir well. Sauté for another 2-3 minutes, stirring often.
3. Reduce the heat to medium-low. Add the rice flour and nutritional yeast and stir well to make a smooth base (aside from the lumpy mushrooms and onions, that is). This is your “roux.” Add the water slowly, stirring constantly, until the base is as smooth as possible.
4. Add the remaining items, one at a time, stirring well to combine. Simmer gently over medium-low heat to marry the flavors for about 15-20 more minutes. You will want to stir the gravy often during this time to make sure that nothing sticks to the bottom of your pan. Serve hot or warm. Enjoy your gravy, you lucky baby.