Vegetarian Mushroom Gravy

Ingredients

• •2 cloves garlic cloves
• •½ teaspoon thyme leaves
• •2 tablespoons oil
• •2¼ teaspoons kosher salt
• •½ teaspoon paprika
• •12 ounces cremini mushrooms
• •2 whole shallots
• •2 whole bay leaves
• •4 cups vegetable broth
• •2 tablespoons all-purpose flour
• •½ cup dry white wine
• •1 tablespoon parsley
• •¼ teaspoon black pepper
• •to taste seasonings

Cooking Instructions

1. 1.

   Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add oil, 2 tsp. kosher salt, and paprika and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.

   5 min

2. 2.

   Heat 1 Tbsp. garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.

   35 min

3. 3.

   Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.

   10 min

4. 4.

   Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, parsley, 1/4 tsp. pepper, and remaining 1/4 tsp. kosher salt, and return to a simmer. Season to taste.

   5 min

5. 5.

   Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or vegetable broth 1 Tbsp. at a time if needed, until smooth.

   10 min