Vegan Gravy

Ingredients

• 1 3/4 ounces (50 g) dried mushrooms, such as shiitake or porcini, frozen for at least 2 hours
• 2 tablespoons (30 ml) refined coconut oil
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 large fresh sage leaves
• 1/2 teaspoon freshly ground black pepper
• 1 large shallot (3 1/2 ounces; 100 g), thinly sliced
• 4 cloves garlic, smashed and peeled
• 1 cup (240 ml) full-fat canned coconut milk, mixed well
• 1 cup (240 ml) store-bought or homemade vegetable broth, plus more as needed
• 2 tablespoons (30 ml) soy sauce or tamari, plus more as needed (see notes)
• 1/4 teaspoon dark soy sauce, optional (see notes)
• 2 teaspoons (10 ml) Dijon mustard
• 1/4 teaspoon freshly grated nutmeg, optional

Instructions

1. In a spice grinder or small blender, process dried mushrooms to a fine powder, about 1 minute. Transfer powder to a medium saucepan and toast over medium-low heat, stirring constantly, until it browns and the aroma turns nutty, 5 to 6 minutes. Immediately transfer toasted powder to a small bowl to prevent further darkening; set aside.
2. In now-empty saucepan, heat coconut oil until simmering. Add thyme, rosemary, sage, and black pepper. Cook, stirring occasionally, until herbs are crisp and oil is fragrant, 3 to 5 minutes. Add shallot and garlic and cook, stirring often, until softened and edges begin to brown, 3 to 5 minutes.
3. Stir in coconut milk, broth, soy sauce, and dark soy sauce, if using. Whisk in reserved mushroom powder to combine. Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, until gravy thickens and coats the back of a spoon, about 5 minutes. If gravy thickens too much, adjust consistency with additional broth.
4. Strain gravy through a fine-mesh strainer set over a bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in Dijon mustard and nutmeg until smooth. Season with additional soy sauce to taste. Serve.