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Awesome Mushroom Gravy

What you need: 

3 tablespoons vegan margarine (I like organic Smart Balance-it works better in cooking than Earth Balance)
1/2 cup red onion, diced
2 garlic cloves, diced
2 tablespoons flour (I use whole wheat flour)
2 tablespoons nutritional yeast flakes
2 cups vegetable broth (I use Better Than Bouillon vegetable base - 1 teaspoon per 1 cup of hot water)
1/2 cup plain nondairy milk (I use unsweetened soymilk)
8 ounces baby portobella mushrooms, sliced and coarsely chopped
1 teaspoon Bragg's Amino Acids
fresh ground black pepper, to taste
1 tablespoon cornstarch
2 tablespoons cold water

What you do: 

1. Melt the margarine over medium-high heat. When hot, add the onion and saute until tender and translucent. Add garlic and saute another minute. Quickly stir in the flour and nutritional yeast until a thick, pasty roux has formed. This happens in a matter of seconds, so be sure not to over cook it.
2. Pour in the vegetable broth slowly and in small increments, whisking constantly, until it has thickened up. Whisk in the milk. Add the mushrooms and amino acids and bring to a low boil. Turn heat down to a good simmer and allow to cook until mushrooms are tender and done.
3. Stir in the pepper to your liking (we like a lot of pepper-15 or 20 good twists of a grinder). Mix the cornstarch and cold water together and whisk quickly into the gravy until thickened. Remove from heat and allow to cool for 5 minutes before serving.
This gravy is so versatile and yummy. We love it on everything. We love to throw a bunch of stuff together in a bowl and top it with this gravy. It is amazing on mashed potatoes and also on opened face hot sandwiches! YUM!
Source of recipe: Like all of my recipes, this recipe took a few years to perfect. But the end result is amazingly good!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This was indeed awesome!  I used a bit less butter and added Thyme.  I used Monterey Button Mushrooms.  We ate this over steamed broccoli and brown rice. Fantastic  :)>>>

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Today, I will be trying this on BAKED potato. Mmm, I bet it will be wonderful. I made this before for my brother and a close friend, and they both loved it. Instead of soymilk, we use unsweetened almondmilk for cooking, but things always turn out right. That's what matters. ^_^ It also cuts some "calorie corners" for us, which is always nice! Today I'm using shiitaki mushrooms just to see the kind of flavor that will give off, and I want to try adding herbs as I go, tasting all the way.

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This was really good, and a great way to use up mushrooms that are less than fresh.  I roughly chopped 10 oz. of baby bellas that had been sitting in my fridge for a week, used more nut. yeast than flour and hemp milk instead of soy.  Also, I added an extra two cloves of garlic and added a whole yellow onion.  I had to add another teaspoon of cornstarch to thicken it properly.  Excellent recipe over steamed veggies and rice and fairly easy to make.  Thanks.

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nice! i used a small onion and subbed soy sauce for brags. DR really liked it.

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