It was delicious, especially for having such simple ingredients. I made the recipe mostly as stated. I used Imagine Low Sodium Vegetable Broth and pinch of dried thyme. When I first combined the ingredients, I was really worried it would turn out horribly due to widely varying flavors. After simmering for several minutes, the flavors really started coming together though. I ended up having to add quite a bit of salt, which I expected; I usually have to add extra salt for the broth I used. I also chopped the mushrooms instead of sliced them. It took a little more time, but I really enjoy having many small bits of mushrooms rather than a few larger pieces. Even though the broth had an orange color, the gravy came out the usual grayish color of mushroom gravy after simmering, which was a relief. (I was worried it would look unnatural.) I will definitely keep and use this recipe. It probably made about 3 and a half cups of gravy. If anybody has used the vegetarian mushroom gravy recipe that calls for tablespoons of soy sauce, I would give up that recipe and use this. This can easily be made vegan as well.
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It was delicious, especially for having such simple ingredients. I made the recipe mostly as...