mushroom gravy
20Nov10
In preparation for Thanksgiving, I thought I would share my mushroom gravy recipe. This goes great on all the starchy Thanksgiving dishes, but is vegetarian. It provides just the boost in flavor that a lonely stack of mashed potatoes is lacking in a carnivorous Thanksgiving feast. Cook yourself a batch, bring it in a container, and no one will be the wiser!
Mushroom Gravy
Ingredients:
- 2 tablespoon olive oil
- 3 cups cremini mushrooms sliced
- 3 cloves garlic, minced
- 1 tablespoon sage
- 1/2 teapoon salt
- 1/4 teaspoon fresh black pepper
- 1/2 cup cream sherry
- 2 cups veg broth (Better Than Bouillon)
- 1 tablespoons cornstarch dissolved in 1/4 cup cold water
- 1/4 cup soy milk (regular flavor)
Instructions:
- Wash and slice mushrooms. Cook in microwave for 4-5 minutes, or until they have released their moisture. Drain.
- Heat olive oil on medium-high in a large frying pan.
- Add sliced mushrooms. Saute for 10 minutes, or until the mushrooms have started to brown.
- Add garlic and stir to prevent from burning. Cook until fragrant.
- Season with salt, pepper and sage.
- Deglaze pan with sherry.
- Add vegetable broth and cornstarch slurry. Bring to a simmer.
- Cook until thickened, about 5 minutes.
- Thin with soy milk.
- Enjoy!
Filed under: Mains, Vegan | 2 Comments
Tags: gravy, mushrooms, sage, sherry, Thanksgiving
LOVE this gravy- great over biscuits and great at vegan Tgiving! It’s the best!