{"slug":"vegan-mushroom-gravy","collection":"recipes","is_recipe":true,"visibility":"public","title":"Vegan Mushroom Gravy","description":"A silky, deeply savory vegan gravy built on caramelized porchini and baby portobello mushrooms thickened with flour and seasoned with soy sauce.","body_md":"\n## Source\nhttps://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy\n\n## Change Log\n\n-   Added prochini mushrooms.\n\n## Ingredientes\n\n-   120ml (½ cup) extra-virgin olive oil\n-   ½ small onion, finely chopped (½ cup)\n-   113 grams (4 ounces) baby portobello mushrooms, finely chopped (1 cup)\n-   28 grams (1 ounce) dried porchini mushrooms, hydrated and finely chopped\n-   64 grams (½ cup) all-purpose flour\n-   960–1200ml (4 to 5 cups) vegetable stock\n-   1 teaspoon soy sauce, more to taste\n-   ½ teaspoon kosher salt\n-   ¼ teaspoon black pepper\n\n## Preparation\n\n1. In a large skillet, heat oil over medium-high heat.\n2. Add **onion** and **mushrooms**; cook, stirring, until well browned, **8 to 10 minutes**.\n3. Sprinkle in **flour** and cook, stirring, until golden brown, **3 to 5 minutes**.\n4. Slowly whisk in **vegetable stock**, a little at a time, until a smooth sauce forms.\n5. Simmer **2 to 3 minutes** until thickened.\n6. Season with **soy sauce**, **salt** and **pepper**.\n7. Serve as is, or pass it through a fine mesh strainer.\n\n\n## Notes\n\n- **Structured ingredients added (2026-07-30):** this recipe previously had no `ingredients` array at all — the list existed only as prose in the body, so `shopping-list` returned nothing for it and `--scale`/`--servings` could not compute. Transcribed verbatim from the body list; no quantities changed. (The body heading also read \"Ingredientes\".)\n","draft":false,"servings":"6","prep_time":"10 minutes","cook_time":"20 minutes","total_time":"30 minutes","source_name":"NYT Cooking","source_url":"https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy","created_at":"2018-11-30T17:44:59Z","updated_at":"2026-07-30T21:57:47.809499Z","categories":["Side Dish"],"tags":["Mushrooms"],"methods":["Stove-Top"],"themes":["Vegan"],"ingredients":[{"section":"","items":["120ml (½ cup) extra-virgin olive oil","½ small onion, finely chopped","113g (4 oz) baby portobello mushrooms, finely chopped","28g (1 oz) dried porcini mushrooms, hydrated and finely chopped","64g (½ cup) all-purpose flour","960–1200ml (4 to 5 cups) vegetable stock","1 tsp soy sauce, more to taste","½ tsp kosher salt","¼ tsp black pepper"],"parsed":[{"raw":"120ml (½ cup) extra-virgin olive oil","qty":120,"unit":"ml","item":"extra-virgin olive oil"},{"raw":"½ small onion, finely chopped","qty":0.5,"item":"small onion","prep":"finely chopped"},{"raw":"113g (4 oz) baby portobello mushrooms, finely chopped","qty":113,"unit":"g","item":"baby portobello mushrooms","prep":"finely chopped"},{"raw":"28g (1 oz) dried porcini mushrooms, hydrated and finely chopped","qty":28,"unit":"g","item":"dried porcini mushrooms, hydrated and finely chopped"},{"raw":"64g (½ cup) all-purpose flour","qty":64,"unit":"g","item":"all-purpose flour"},{"raw":"960–1200ml (4 to 5 cups) vegetable stock","qty":960,"qty_max":1200,"unit":"ml","item":"vegetable stock"},{"raw":"1 tsp soy sauce, more to taste","qty":1,"unit":"tsp","item":"soy sauce, more to taste"},{"raw":"½ tsp kosher salt","qty":0.5,"unit":"tsp","item":"kosher salt"},{"raw":"¼ tsp black pepper","qty":0.25,"unit":"tsp","item":"black pepper"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T21:59:57.399574Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}