If you’re looking for an easy gravy to whip up for Thanksgiving, this may be your new recipe. It’s vegan and only requires a few ingredients.
10 oz Chopped Onion
1 lb Sliced Mushrooms
6 cloves of Garlic, crushed
1 tbsp of Saporito’s Rosemary fused EVOO
6 leaves of fresh Sage (2 large, 4 medium to small), diced
2-3 sprigs fresh Thyme, picking only the leaves
3.25 cups of Water
3.5 tbsp Corn Starch
Salt to taste
In a quart size pot, add onion, mushrooms, garlic and oil and cook on medium heat for 5-10 minutes. Be sure to stir it every few minutes. Add 3 cups of water and herbs. Cook on medium heat for 5-10 minutes. It should gently boil for at least 5 minutes. Dissolve corn starch in 0.25 cup of cold water. Then, stir in the corn starch to the gravy. Bring to a boil for at least 1 minute, continuously stirring. Remove from heat and allow to cool slightly before serving.