Mushroom GF Vegetarian Gravy
Butter (1 tbsp)
Mushrooms (1 cup)
Vegetable broth (2 cups)
Corn starch (1 tbsp)
Mix the corn starch with water in a bowl until all the starch dissolves.
Finely dice the mushrooms.
Sautee the mushrooms in the butter until all the butter is gone and the mushrooms turn golden brown.
Add the broth.
Slowly add the corn starch slurry until it has reached the desired consistency.
Put gravy in a freezer-safe container.
Put container in fridge for at least an hour.
When storing for more than a day, after an hour, move container to freeze.
If frozen, remove from freezer a day before and let it thaw naturally.
Reheat on stove.