- Heat olive oil over medium heat in a medium skillet and add mushrooms. Sauté for 5 minutes, stirring occasionally. Add garlic and continue to cook for 3 minutes.
- Stir in flour. Whisk in vegetable stock and soy sauce. Bring to a low simmer and add rosemary, thyme and pepper. Simmer for 5 minutes or until gravy is thickened. Discard rosemary and thyme. Serve gravy hot over mashed potatoes, polenta, or gluten free noodles.
Umami-Rich Mushroom Gravy
Yield
Serves 6
Prep Time
5 minutes
Cook Time
13 minutes
Total Time
18 minutes
kikkoman products used:
ingredients
2 tablespoons olive oil
4 ounces cremini mushrooms, chopped
2 cloves garlic, minced
2 tablespoons gluten-free flour
2 cups vegetable stock
2 tablespoons Kikkoman® Gluten-Free Soy Sauce
1 sprig fresh rosemary
2 sprigs fresh thyme
¼ teaspoon cracked black pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
