This delicious vegan gravy made with caramelised onions and rich Porcini mushrooms is sure to add a little decadence to any meal. It pairs delightfully with my Vegan Meatloaf recipe.
½ cup extra-virgin olive oil
½ small onion, finely chopped (1/2 cup)
1 cup finely chopped baby Portobello mushrooms
1 cup dried Porcini mushrooms, soaked in 1 cup of boiled, hot water for 10 minutes
½ cup all-purpose flour
3 cups vegetable stock
1 cup Vegan cream for cooking (almond, soy or oat)
1 teaspoon Worcestershire sauce, more to taste
½ teaspoon sea salt
¼ teaspoon black pepper
Strain and drain the Porcini mushrooms and set the Porcini water ( the water they soaked in ) aside.
In large skillet heat oil on medium high. Add onion and mushrooms; cook, stirring, until well browned and caramelised, about 10 minutes.
Sprinkle in flour and stir, cook until golden brown, about 3 to 5 minutes.
Slowly whisk in vegetable stock, adding a little at a time, then add in porcini water slowly until a smooth sauce forms. Simmer 2 to 3 minutes until thickened.
Lower the heat, slowly stir in the Vegan cream and the Worcestershire sauce. Remove from heat.
Season with salt and pepper to taste.
Serve and enjoy!