Ingredients
Units
Scale
- 2.5 oz sake or your favorite white wine
- 9 oz water
- 1 Tbsp soy sauce
- 2 Tbsp vegan butter
- 10 crimini or baby bella mushrooms, thinly sliced
- 10 sage leaves, leave 2-3 to roughly chop to top the gravy
- 1 Tbsp oat flour or all-purpose whole wheat flour
- 1 tsp peppercorn, freshly grated
Instructions
- In a medium sauce pan, add the vegan butter & let it melt on medium high heat. When completely melted, add the sage. After 2-3 minutes when the sage has infused its flavor into the butter, add the mushrooms.
- Sautée the mushrooms for about 3 minutes or until the mushrooms have softened. Meanwhile, add the oat flour to a small mixing bowl & mix with the sake & water. Whisk or mix the flour into the liquid until completely dissolved. Add the mixture to the sauce pan.
- Continuing to stir the gravy, cook until thickens. Add peppercorns & salt to taste. Remove from heat when gravy arrives at your desired consistency (if you’d like it thicker, add more flour in a mixing bowl with some sake, mix well, & add it; add more water to the saucepan if you’d like it runnier). Top with roughly chopped sage leaves.
Notes
- Feel free to add more sage or various types of mushrooms. This recipe is perfect for mushroom fans alike & still absolutely delicious to those don’t even like mushrooms (because we all know many mushroom haters who hate mushrooms due to their obnoxious obsession over “strange” textures).
- Prep Time: 10
- Cook Time: 10
- Category: Dips & Sauces
- Cuisine: New American