Mushroom Umami Gravy

Ingredients

• 2 tbsp olive oil
• 1 medium onion (diced)
• 12 oz mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1 can (14.5 oz) canned tomatoes
• 1 cup vegetable broth
• 2 sprigs fresh thyme
• to taste salt
• to taste black pepper

Instructions

1. 1

   Heat olive oil in a large saucepan over medium-high heat until shimmering. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.

   4 min
2. 2

   Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and the liquid evaporates. The mushrooms should darken and caramelize slightly, developing a deep brown color. This concentrates their umami.

   7 min
3. 3

   Stir in the minced garlic and cook for 30 seconds until fragrant, then add the soy sauce and nutritional yeast. Stir well to coat the mushrooms and distribute the yeast evenly—this builds the savory depth.

   1 min
4. 4

   Pour in the canned tomatoes with their juice and the vegetable broth. Add the fresh thyme sprigs. Stir to combine, scraping any browned bits from the bottom of the pan.

   2 min
5. 5

   Bring the gravy to a gentle simmer over medium heat. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the flavors meld and the gravy thickens slightly. The sauce should coat the back of a spoon lightly.

   11 min
6. 6

   Remove from heat and discard the thyme sprigs. Taste and season with salt and black pepper as needed. The gravy should taste deeply savory with bright tomato acidity balanced by earthy mushroom and umami depth.

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