Mike Garten

This super-simple sauce will please every eater at your Thanksgiving table with its rich mushroomy flavor.

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Cal/Serv: 70 Yields: 8 servings Total Time: 0 hours 35 mins

Ingredients 1/4 c. vegan butter 4 cremini mushrooms, finely chopped 1 large shallot, finely chopped 1/3 c. all-purpose flour 4 c. low-sodium mushroom or vegetable broth 2 sprigs fresh rosemary 1 tsp. low-sodium soy sauce Pinch freshly grated nutmeg Black pepper This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Heat vegan butter in large skillet on medium. Add mushrooms and shallot and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Sprinkle flour on top and cook, stirring, until golden brown, 4 to 5 minutes. Slowly whisk in broth. Add rosemary and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Stir in soy sauce, nutmeg and 1/2 teaspoon pepper and cook 1 minute. Strain just before serving.

Nutrition Information: Each 1/4 cup about 70 calories, 5 g fat (4.5 g saturated), 1 g protein, 255 mg sodium, 5 g carb, 0 g fiber

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