Name: Vegetarian Mushroom Gravy
Prep time: 5
Cook time: 20
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

3 tbsp. olive oil

8 oz. cremini mushrooms, chopped

½ cup. yellow onion, peeled and chopped

3 each. garlic cloves, peeled and minced

½ tsp. salt

¼ tsp. black pepper

1 tsp. fresh sage, chopped

½ tsp. fresh rosemary, chopped

½ tsp. fresh thyme, chopped

¼ cup. all-purpose flour

2 ½ cups. Aneto Vegetable Broth

Salt and pepper, to taste

Instructions:

Heat olive oil in a large skillet over medium-high heat.
Once hot, add the mushrooms, and sauté until deeply golden brown, about 10 minutes.
Add the onion, garlic, salt, pepper, sage, rosemary, and thyme to the skillet, stir to combine, and cook for 5 minutes.
Add the flour to the skillet and stir to combine the roux. Cook for 1 minute more, stirring constantly.
Add the broth to the skillet, whisk to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, and cook for 10 minutes, whisking frequently, until the gravy has thickened. Season to taste with salt and pepper before serving.

Vegetarian Mushroom Gravy

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