Vegan Mushroom Gravy

Ingredients

2 cups celery chopped

2 cups carrots chopped

2 cups onions chopped

2 lbs mushrooms coarsely quartered

3-4 cloves garlic

5-10 sprigs fresh Thyme

stem of fresh sage

entire sprig of rosemary

bottle of fully bodied red wine (merlot or cabernet) or grape juice with

1/2 cup olive oil for cooking

1 Tbsp sesame oil

1 Tbsp ground black pepper

1 Tbsp salt

3 bay leaves

2 Tsp cumin

3 cups water or veggie broth

1.Heat 2 Tbsp olive oil in large saucepan over med-high heat. Add carrots, onion, and celery and sauté, stirring occasionally, until moderately browned, add garlic and herbs. Continue to cook about 15 min total. Remove and Place to side.

2. Add mushrooms and garlic in 2 Tbsp olive oil and sauté. Brown until they have external caramelization - 8-10 min.

3. Add back carrots, celery, onion, and garlic. Heat well then stir in wine/ juice and deglaze the pan. Add 3 cups of water or veggie broth, bring to boil then simmer for 45 min partially covered.

4. pour into blender (may remove bay leaves), by batches, return to heat, adjust thickness as necessary refrigerate for 1 week, store in freezer for up to 3 months.