Vegan Mushroom Make-Ahead Gravy

cooking.nytimes.com

I moved out at 18 and quickly got tired of eating anything packaged. My wife and I really enjoy cooking and are not afraid to explore a bit. My recipes are a combination of healthy and then indulgent. I do try as many of them as I can and I delete the ones that do not turn out well. I do quite a bit of research before adding most of them and only add what I plan to make. I hope that you enjoy.

½ cup extra-virgin olive oil

½ small onion, finely chopped (½ cup)

4 ounces baby portobello mushrooms, finely chopped (1 cup)

½ cup all-purpose flour

4 to 5 cups vegetable stock, preferably homemade, as needed

1 teaspoon soy sauce, more to taste

½ teaspoon kosher salt

¼ teaspoon black pepper

Directions at cooking.nytimes.com

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