1/3 cup dried mushrooms(shitake or mixed)
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoons minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme
1 pinch salt and pepper, plus more to taste
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened. Add the flour to the butter/shallot mixture stirring constantly.
Cook for a 2 minutes. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper. Pour over anything on your plate!
Your Best Gravy Contest Winner!https://food52.com/recipes/7483-vegetarian-mushroom-thyme-gravy