The other day I was playing with new seasonings and I decided that I wanted to add Umami to my gravy. Umami seasoning has salt, thyme, Ground mustard seeds, Porcini mushrooms powder, White button mushrooms powder, crushed red pepper and black pepper and the flavor is unique! Also instead of regular all purpose flour I used Masa harina. My husband told me it was good. Just try my recipe and let me know. I love to use this gravy over Mashed potatoes , Baked potatoes or with dinner rolls. Enjoy!
2 1/2 cup of Baby portobello mushrooms
1/2 purple onion
1/2 tsp garlic powder
1/2 tsp Umami seasoning
2 tsp Masa harina
1/2 tsp Liquid smoke
Mineral salt to taste
1 cup water
1/2 tsp Vegan butter
First add 3 or 4 tablespoons of water and sauté the mushrooms and onions for a few minutes. And I said water because I don't like to add oil to my food, but feel free to use oil if you prefer but is not necessary.
After the first step add the rest of the ingredients and whisk very well. Whisk very well until you eliminate lumps. Use Medium to low temperature and cook for about 5 minutes until it is a little thick and serve on mashed potatoes, roasted potatoes or rolls.