I usually serve this with my nut loaf. I don't usually have tamari on hand; soy sauce works fine.
Everything after this line was copied from Love and Lemons for archival purposes on 2024-11-29, with the addition of a "mise en place" section and the metadata at the end.
Ingredients
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/3 cup)
16 ounces cremini mushrooms, sliced
1/2 tablespoon tamari
2 garlic cloves, minced
1 1/2 tablespoons fresh thyme leaves
1/2 tablespoon chopped fresh rosemary
1/4 cup all-purpose flour
3 cups vegetable broth
Sea salt and freshly ground black pepper
Mise en place
Each line shows which ingredients get added together during cooking, to minimize use of bowls and plates during cooking.
Shallot
Mushrooms
Tamari, garlic, thyme, rosemary
Flour
Broth
Salt and pepper
Instructions
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
Notes
Make this recipe gluten free: Omit the flour in step 2. At the end of step 3, spoon a few tablespoons of the liquid into a small bowl. Add 2 tablespoons cornstarch and stir until smooth. Pour this mixture back into the pan and stir until the gravy thickens.