This gravy is more of an art than a science. The base of the gravy is mushrooms, onions, worcesterchire, butter and MSG. From there, the other liquids, how much, and when, are really up to you, as well as the spices.
This recipe also calls for thickn’n, a southern term for starch and water mixed together. You’ll use this at the last minute to thicken your gravy.
1 pound button mushrooms (no need to get fancy)
1 pinch MSG
3 tbsp vegetarian worcesterchire sauce (or soy sauce)
1/4 cup white wine (whatever you like to drink)
1/4 cup veggie broth
1/2 cup water
thickin’n (equal parts corn starch/flour and water)
dash of pepper, paprika, italian seasoning mix
Finely shop onions and mushrooms. Fry on medium high in butter until the onions are caramelized. Add MSG. The MSG mimics the flavor of meat.
Add your liquids and spices (except your thickin’n). Reduce until you reach the flavor you desire. Add a little bit of thickin’n at a time until you reach a good, creamy base.
If you want a creamier gravy, add milk or heavy cream. Serve over rice, mashed potatoes, or frankly, anything!
Add sage and garlic for a wonderful Thanksgiving style veggie gravy
Use this gravy as a base for cream chipped seitan over toast
Add parmesan cheese and bump up the wine and Italian spices for a simple pasta sauce over angel hair
Add sour cream and lots of pepper. Toss over egg noodles for Mushroom Stroganoff