Ingredients
- 8 cups vegetable stock (or 7 cups stock + 1 cup dry white wine)
- 8 dried shiitake mushrooms
- ½ cup butter (or olive oil for vegan version)
- 1 minced shallot (optional, but highly recommended)
- ½ cup + 3 tablespoons all-purpose flour
- 1½ tablespoons soy sauce
- ½ teaspoon Marmite*
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a medium pot, combine vegetable stock and dried shiitake mushrooms. Bring to a boil, then cover, turn off the heat, and let steep for 30 minutes.
- Pour stock into a bowl and remove mushrooms. Wipe out the pot to reuse.
- Return pot to medium heat. Melt butter (or heat oil), then add shallots and sauté for 1 minute.
- Whisk in flour and continue whisking constantly for 5 minutes until mixture is lightly golden and forms a roux.
- Gradually whisk in the reserved stock, then add soy sauce, Marmite, and black pepper.
- Bring to a boil, then reduce heat and simmer until the gravy has reduced by half.
- Remove any remaining mushrooms. Serve warm or store in the fridge for 3–4 days.
Notes
- *Marmite adds depth and umami but is optional.*
The Hedonist Cook 