LCBO Food & Drink Autumn 2020

MEATLESS COMFORTS

UMAMI MUSHROOM GRAVY

This vegan gravy is fantastic over mashed or roasted potatoes, vegan Thanksgiving dishes like roast cauliflower or french fries. Vegetar- ians will love this option for poutine. It also makes a fantastic sauce for roast turkey or beef that can be made ahead. 3 ⁄ cups (900 mL) homemade or store-bought vegetable broth (1 carton) 1 cup (250 mL) dried porcini mushrooms, about 14 g ⁄ cup (60 mL) cornstarch ⁄ cup (60 mL) cold water 2 to 3 tbsp (30 to 45 mL) extra virgin olive oil, divided 1 yellow onion, finely chopped 5 thyme sprigs, plus more for garnishing Kosher salt 1 Pour broth into a large saucepan or pot. Bring to a boil over high heat. Add dried mushrooms. Remove from heat. Let stand, allowing flavours to infuse, for 20 minutes. Strain broth mixture into a large measur- ing cup and set aside. Discard strained mushrooms. 2 Prepare a slurry by whisking cornstarch with ⁄ cup (60 mL) cold water in a small bowl. 3 Heat 1 tbsp (15 mL) oil in a large saucepan. Add onion, thyme and a pinch of salt. Cook, stirring o en, until onion so ens, about 5 minutes. Add 1 more tbsp (15 mL) olive oil and sliced fresh mushrooms. Stir to coat. Season with ⁄ tsp (1 mL) salt and pepper. Continue cooking until so ened slightly, 2 to 3 more minutes. If pan gets dry, stir in another tbsp (15 mL) olive oil. Pour in strained dried- mushroom soaking liquid. Scrape up and stir in any brown bits from pan bottom. Stir slurry. Whisk the slurry into the gravy until evenly mixed. Add soy sauce. Cook, stirring frequently until thickened, 5 to 8 minutes. Taste and season with more salt, if you like, and remove thyme sprigs. Sprinkle with fresh thyme leaves just before serving. If making ahead, store in an airtight container in the fridge for up to 2 days Makes 3 ⁄ cups (875 mL) mushroom gravy ⁄ lb (115 g) shiitake mushrooms, stems removed and thinly sliced Generous grinding of freshly ground black pepper 2 tbsp (30 mL) soy sauce

Remove woody or tough stems. Brush clean and save for soups and sauces.

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AUTUMN 2020 FOOD & DRINK