Mushroom gravy

INGREDIENTS

• 1/4 cup dried porcini mushrooms 

• dried porcini mushrooms 

• 2 1/4 cups vegetable stock 

• 1/4 cup dried shiitake mushrooms

• 1 1/2 oz ghee 

• 1 medium medium shallot, minced

•  1 cup fresh crimini mushrooms, brunoise

• 3 cloves garlic, minced 

• 1 1/2 oz sorghum flour

• 2 Tbs red wine red wine 

• 2 Tbs tamari tamari 

• 2 tsp dried sage dried sage 

• 1 Tbs nutritional yeast

• sea salt and freshly ground,  to taste

DIRECTIONS

1. In a medium saucepan, heat stock to a simmer. Add dried mushrooms to a bowl and pour warm stock over.

2. Allow to sit for 15 minutes.

3. Strain out mushrooms and discard, reserving liquid. Allow stock to cool to room temperature.

4. In a medium saucepan, heat ghee on medium-low heat until melted.

5. Add shallot and, after 2 minutes, add mushrooms.

6. Cook until shallots are slightly tender and translucent, about 10 minutes.

7. Add garlic and stir for another few seconds or until fragrant.