November 21, 2013

Mushroom Gravy

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Last year I saw and immediately drooled over this Wild Mushroom Gravy on Kiersten's gorgeous Oh My Veggies blog. Needless to say, it totally rocked our world. My husband and I have made it so many times, devouring it with such intensity you'd think we hadn't eaten in days. Mashed potatoes and gravy has always been on of my favorite foods but this one is special. It's vegan and also uses one of my favorite ingredients: mushrooms! Trust me when I say you won't miss traditional gravy one bit. Feel free to change up the herbs however you want. The original recipe uses all thyme, and I've used combinations of thyme, basil, sage, and oregano that are all delicious. For us, the recipe yields enough gravy for about 4 lbs. of potatoes.

Here's how I make mashed potatoes: peel, dice, and steam the potatoes (gold potatoes are great) for about 10 minutes or until soft. Immediately transfer them to a bowl, add a little vegetable broth, Earth Balance butter, and a touch of salt. Mash, done, delicious!


Vegan (with vegan butter), gluten-free (with gluten-free flour)
Adapted from Oh My Veggies

Ingredients
1/2 small onion
12 oz. mushrooms
3 cups vegetable broth
1/4 cup white wine (or dry sherry)
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. salt
2 Tbsp. flour + 3 Tbsp. water
2 Tbsp. butter (I use Earth Balance)

Directions
Finely dice the onion, and thinly slice the mushrooms.
In a skillet over medium heat, saute the onion for 1 minute.
Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
Add broth, bring to a boil, and cook for 10 minutes.
In a small bowl, whisk together flour and water. Add to skillet and stir.
Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.
Turn off heat and stir in butter until melted. Salt/pepper to taste if needed.

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4 comments:

  1. First, this gravy looks delicious. Second, do you make your own vegetable broth? If you do, I would love a post with tips about how to store it, and what you do with the vegetables after straining them out (if they can be used in soup afterwards or something). Love your blog!

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    Replies
    1. Hi Liz! Thanks for your comment! Making my own vegetable broth is definitely on my to-do list. I can't believe I haven't tried it yet!! Here's a link you can check out: http://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/
      Enjoy!! :)

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  2. Have you tried thickening this gravy with something other than flour to make it gluten-free? As a brand-newly diagnosed celiac, I am STARVING for things like your mushroom gravy. Having to teach myself to cook all over again has been a challenge, but I'm enjoying this new world. By the way, your quinoa salads made me so hungry I could have licked the screen. I will be making them as soon as I lay in a supply of veggies. Your photos are gorgeous.

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    Replies
    1. Hi Diane! Thanks so much for your message and kind words! I actually do make this gravy gluten-free with an all-purpose gluten free flour. (Although you could also use a little bit of cornstarch to thicken.) We're not celiac but we're mostly gluten-free in our household. Hope you continue to enjoy venturing into the world of gluten-free cooking. Have fun with it!! And hope you love the quinoa salads! :)

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