Three Mushroom Vegan Gravy

One of my readers, Gloria of Glo's Kitchen, asked me to post my recipe for the mushroom gravy I made on Thanksgiving.  It's a supersimple recipe and totally perfect for Thanksgiving or so many other dinners.  It's a great sauce for pasta, delicious over Gardein Chick'n Scallopini, or just over some simple mashed potatoes.

Here's how I do it:

Ingredients:

1 package of organic Portobello mushrooms

1 package of organic Shitake mushrooms

1 package of organic White Button or Cremini mushrooms

Earth Balance Organic Buttery Spread

Imagine Organic No Chicken Broth

Organic Whole Wheat Flour

Unrefined Sea Salt

1. Chop all of the mushrooms into a small/medium dice.
2. Heat a large skillet over med/high heat.
3. Melt 2-3 tablespoons of Earth Balance.
4. Add the mushrooms to the pan and cook down until most of the water is out of them and they are totally wilted.
5. Add apx 1-2 cups of No Chicken Broth and cook out until it is reduced to half.
6. Add 1/4 cup of whole wheat flour and cook for another 10 minutes until it thickens nicely.  Use your discretion here. If you think you need a bit more flour, add it, if you need a bit more broth, add it.  Just remember the flour must be well cooked.
7. Serve it hot!