The Best Mushroom Gravy

This is the first time I have posted a recipe on this blog that contains mushrooms.  Depending on where you stand on the mushroom issue, I'm sure you are either delighted or disgusted.  I'll do my best to appease you either way.

For years, mushrooms have been one of the few foods that myself and Ashley have shared a mutual hatred for.  In fact, don't get Ashley started on a rant about mushrooms. More than one of our mushroom-loving friends have been subjected to her argument of "How can you eat mushrooms?  Do you know where they grow? Why would you eat something that grows in $h&t?" I guess you can't argue with that. 

Nonetheless, if you happen to be vegan and ever want to eat out in this town, you are constantly subjected to mushrooms.  As a result of this unavoidable repeated exposure, I have grown to like them.  At least, for the most part.  Ashley has continued to stand by her convictions.  But then came this gravy.

This gravy is so good that I didn't mention the mushrooms so that Ashley would try it.  If you are someone that also cooks for a picky eater, I am sure that you too have learned the art of food fibbing.  Well, it worked.  Ashley now has a new favorite food and I have my first mushroom recipe.

Adapted from this Easy Vegetarian Mushroom Gravy Recipe

1 cup white or button mushrooms, chopped
1 medium yellow onion, chopped
2 Tbs Earth Balance margarine
1 Tbs soy sauce
1 tsp apple cider vinegar
2 1/2 cups vegetable broth
1/4 cup flour
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried basil
salt and pepper to taste

Directions:

In a large skillet over medium-high heat, melt the Earth Balance and add the chopped onion and mushrooms.  Saute for two minutes.

Reduce heat to medium and add the broth, apple cider vinegar, and soy sauce.  Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a low boil, then reduce heat.

Add sage, thyme, basil, and salt and pepper, stirring constantly.  Allow to cook for 6 minutes, stirring regularly.  Pour into a blender and blend until smooth (you can also blend less for a chunkier gravy or skip this step entirely).  Return to the skillet and let simmer for 4 more minutes then remove from heat and serve.