With the holidays on the horizon, I felt like it was time to come up with a new gravy. I tend to make the same one every year. Why not jazz it up with a little brandy and shiitake mushrooms? Why not, indeed?! This gravy tastes amazing on mashed potatoes, stuffing, loaves, or really anything you like to smother with copious amounts of gravy.
If you are not a huge brandy drinker, no worries. You will not be required to buy a huge bottle to make this recipe happen. In fact, I used a single serving mini bottle that I picked up at a liquor store, and it worked fantastically. No waste!
Brandy Shiitake Mushroom Gravy
1 1 ounce package of dried sliced shiitake mushrooms
2 ½ cups water
1 small onion, finely chopped
3 large garlic cloves, finely chopped
2 Tbsp canola oil
¼ cup brandy
2 Tbsp vegan butter
1 Tbsp reduced sodium soy sauce
⅓ cup all-purpose flour
½ tsp dried thyme
½ tsp onion granules
2 Tbsp nutritional yeast
Salt, to taste
1. Rinse off dried sliced shiitake mushrooms, and place in a medium mixing bowl that can withstand heat. Bring 2 ½ cups of water to a boil (I used the microwave), and pour over the sliced shiitakes. Place a plate over the top of the bowl to keep the heat in. Set aside.
2. While the mushrooms are reconstituting, add onions, garlic, and canola oil to a medium saucepan over medium heat. Stir around for ~7 minutes or until the onions are golden. Pour in the brandy, and reduce the brandy to ¼ it’s original volume over medium-low heat. Reserving the “mushroom water” for later use in the recipe, strain the mushrooms from the “mushroom water”.
3. In the medium saucepan, melt vegan butter and add soy sauce. Whisk in the flour until it forms a paste (see picture above). Whisk in the “mushroom water”, and continue to whisk over medium heat until it thickens (~5 minutes). Add thyme, onion granules, nutritional yeast, and salt. Taste and adjust seasonings (more salt—maybe add some more soy sauce? little more nutritional yeast?). Serve over mashed potatoes, loaf, or whatever you enjoy gravy on!