Mushroom Gravy
Made with fresh tarragon and rosemary, this gravy is vegan friendly and super tasty.
2 tbsp Sizzle
1 large shallot, diced
16 oz mushrooms, sliced
1 tbsp Soy sauce
2 cloves garlic, minced
2 tbsp fresh tarragon
1 tbsp fresh rosemary
3 tbsp all purpose flour
3 cups veggie broth
Salt and pepper to taste
Instructions
Active Time: 20 min
Full Time: 45 min
Heat your Sizzle in a skillet over medium heat. Add the diced shallot and cook until soft and translucent 3-5 minutes.
Add the mushrooms to the skillet and cook until soft, around 8-10 minutes depending on the type you're using.
Add in the soy sauce and let reduce.
Stir in the minced garlic, tarragon, rosemary, and soy sauce and cook until fragrant, 1-3 minutes.
Sprinkle flour over mushroom mixture and cook the raw flour out for 1 minute.
Whisk in your broth and simmer until it’s thick, stirring often for about 20 minutes. Season with salt and pepper, and there you have it!
