This original recipe suggested trying this gravy-like sauce over steak, but there are numerous vegan ways to enjoy it, too! Try it drizzled over mashed potatoes, or to liven up veggies like roasted cauliflower. It's also really yummy over vegan meat slices (I like the slices from Field Roast) or even over grilled portobello mushrooms in place of steak!Start by pouring 1/3 cup boiling water over 2 tablespoons of dried porcini mushrooms; let stand 15 minutes. I couldn't find dried porcinis in a pack by themselves at the grocery store, so bought a dried mushroom blend and simply picked out the porcinis, setting aside the other mushroom varieties for another use.
Drain the mushrooms over a bowl, reserving 1/4 cup liquid; finely chop the mushrooms and set aside.
Melt 2 teaspoons vegan butter (such as Earth Balance) in a saucepan over medium heat. Add 1/4 cup finely chopped shallots and cook for 3 minutes. Add 1/4 cup dry sherry and cook an additional minute. My favorite is the (unfiltered!) Fino en Rama from Alvear.
Add the chopped porcinis, the reserved mushroom liquid, 1 and 1/4 cups vegetable broth, 1/2 tsp. minced fresh thyme (use 1/4 tsp. dried thyme if you prefer), and bring to a boil. Reduce heat and simmer for 10 minutes.
Stir in 1 tablespoon flour, stirring with a whisk; return to a boil, then cook for 1 minute, stirring constantly. The original recipe actually recommended quick-mixing flour, but I decided to stick with my organic all-purpose flour instead. If you do buy quick-mixing, Wondra is the brand you'll probably find. It is fortified with vitamins, but it's probably a safe bet that the sources of those vitamins are non-animal-based.
Stir in 1/4 tsp. salt and 1/8 tsp. black pepper. Drizzle over any of the suggestions at the top of this post, or make up your own ideas! 1/4 cup of sauce is 50 calories.
Cost:
dried porcini mushrooms $4.99
shallots $0.68
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