This super-simple sauce will please every eater at your Thanksgiving table with its rich mushroomy flavor.
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- 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
-
- Step 1Heat vegan butter in large skillet on medium. Add mushrooms and shallot and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes.
- Step 2Sprinkle 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.
- Step 3Stir 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
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That’s why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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