Mushroom Gravy for Vegetarians

Ingredients

• 5 tablespoons unsalted butter, divided
• 3 tablespoons shallot, minced
• 12 ounces baby bella mushrooms, sliced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 3 cups vegetable broth (such as Kitchen Basics®)
• 1 ½ teaspoons dried tarragon
• 3 teaspoons low-sodium soy sauce

Step 1

Melt 2 tablespoons of butter in a large skillet over medium heat. Toss in the shallot and cook, stirring now and then, until it turns a nice deep golden brown—this should take about 2 to 3 minutes. Next, add the mushrooms, garlic, salt, and pepper. Keep stirring occasionally until the mushrooms get a good brown color, around 3 to 5 minutes.

Step 2

Pour in the sherry and bring it to a boil, scraping up any browned bits stuck to the pan with a wooden spoon. Let it cook for about 2 minutes until the sherry reduces a bit. Then, scoop the mushroom mixture out of the pan and set it aside.

Step 3

Turn the heat down to medium-low and melt the remaining 3 tablespoons of butter in the skillet. Sprinkle in the flour and stir constantly to make a roux, cooking it until it turns a light golden brown—about 2 minutes. Gradually whisk in the vegetable broth and tarragon, making sure the gravy is smooth without any lumps.

Step 4

Crank the heat back up to medium-high and add the mushroom mixture back into the pan. Let everything come to a boil, then reduce the heat to low and let it simmer uncovered for about 8 minutes, so the flavors meld and the gravy thickens. Finish by stirring in the soy sauce, then taste and adjust the seasoning if you need to.