Recipe: Vegan Mushroom Make-Ahead Gravy, from New York Times Cooking

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers.

We are pleased to share Melissa Clark's Vegan Mushroom Make-Ahead Gravy.

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Vegan Mushroom Make-Ahead Gravy
By Melissa Clark

Tim: 30 minutes
Yield: 3½ cups

Ingredients:
½ cup extra-virgin olive oil
½ small onion, finely chopped (½ cup)
4 ounces baby portobello mushrooms, finely chopped (1 cup)
½ cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions:

Step 1: In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Step 2: Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Check out the "Sunday Morning" 2022 Food Issue Recipe Index for more menu suggestions, from all of the chefs, cookbook authors, flood writers and restaurateurs featured on our program.

And head to New York Times Cooking for more delicious Thanksgiving recipes.