Serves: 4
Prep time: 10 min
Cook time: 15 min

Ingredients / Shopping List

• 250 g mushrooms (cremini, button, or mixed)

• 1 small shallot (or ½ onion), finely chopped

• 2 garlic cloves, minced

• 2 tbsp unsalted butter (or plant-based butter)

• 1 tbsp olive oil

• 3 tbsp all-purpose flour

• 500 ml vegetable stock (low sodium)

• 1 tsp soy sauce or tamari (optional, for extra umami)

• 1½ tsp Sel Magique Classic Blend

• Fresh thyme (a few sprigs)

• Fresh ground black pepper

• (Optional) 1 tbsp cream or a splash of plant-based milk for added richness

 Instructions

1. Clean & Slice Mushrooms

   • Wipe mushrooms with a damp cloth and slice them fairly thin.

2. Sauté Aromatics

   • In a medium pan over medium-high heat, melt the butter with olive oil.

   • Add the shallot and cook until translucent (2–3 min).

   • Add garlic, cook 30 seconds until fragrant.

3. Brown the Mushrooms

   • Add mushrooms in a single layer (don’t overcrowd). Let them sit for a minute, then stir and let them release moisture and brown. Continue until golden.

   • Add a pinch of Sel Magique Classic Blend now to season.

4. Make the Roux

   • Push mushrooms to the side slightly and sprinkle flour over the pan. Stir to coat evenly, cooking for about 1 minute to remove raw flour taste.

5. Add Stock Gradually

   • Slowly pour in vegetable stock while whisking constantly.

   • Scrape up any browned bits from the pan bottom.

6. Simmer & Adjust

   • Bring to gentle simmer, stirring occasionally. Let thicken for ~5 mins.

   • Add soy sauce/tamari if used, fresh thyme sprigs, and freshly ground pepper.

   • Taste and adjust seasoning: if you need more saltiness, add a small pinch of Sel Magique Classic Blend.

7. Finish (Optional)

   • For extra creaminess, whisk in the cream (or plant-based milk).

   • Remove thyme sprigs before serving.

8. Serve Warm

   • Pour over nut roast slices, mashed potatoes, or any sides.
     Delicious with the our Nutroast recipe.

Tips & Tricks

• Use dry mushrooms or a mix with dried mushrooms (rehydrated) to deepen flavor (use some of the soaking liquid in place of part of the stock).

• Don’t overcrowd the pan — browning is flavor.

• Control thickness: if too thick, whisk in extra stock; if too thin, simmer longer.

• Make ahead: you can make the gravy 1 day in advance and gently reheat before serving (thin with stock if needed).