8 oz. Crimini (Baby Bella) Mushrooms, thinly sliced
2 cloves Garlic, minced
1 tbsp Fresh Thyme
1/2 tsp Onion Powder
1/4 tsp Black Pepper
Salt & Pepper, to taste
Bring sauce pan to medium heat.
Add coconut milk and sliced mushrooms. If using a bouillon cube, add that to the coconut milk first and whisk until fully combined.
Sauté mushrooms for 10 minutes until reduced in size by half. You'll noticed more liquid in the pan, that's normal from the mushrooms.
After ten minutes reduce heat to low and add in garlic, onion powder and thyme.
Slowly add in 1 tbsp of quinoa flour at a time. Making sure it's fully incorporated before adding the next. Alternate each tablespoon with 1/2 cup of water or more salt-free stock.
Adjust depending on the desired consistency you want. From here you can reduce the gravy to thicken even more or take this and blend it for a smooth option. You might need to add a little water depending on the consistency you're wanting. Also take this time to try it and adjust the salt and pepper to your taste. Bouillon cubes contain quite a bit of sodium. I didn't add any additional salt.
Transfer to an air-tight container and refrigerate for up to one week or freeze for up to three months.
*Can replace with vegetable stock.
*Any flour should work. But I've only tested it with quinoa and white rice flour.
When reheating, either bring it to a simmer over medium low heat and/or whisk with warm water to thin it out again. It will thicken once completely cooled. Separation is normal, remember to whisk as needed to smooth it back out.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/gluten-free-vegan-mushroom-gravy/