Mushroom gravy, for the veggie-heads in the room.
I was at brunch with my friend Katie today and she brought up how she missed eating biscuits and gravy after she went vegan. Mainly for the lack of any really great vegan gravy recipes. Now, I love biscuits and gravy. I really do. So, when I was in the lab working this recipe out, I wanted to make something that actually works and actually tastes great. So, here's something yo may want to try!
What ya need:
1/2 cup all purpose flour
4 cups of vegetable broth
1 medium white onion, diced small
2 tablespoons of olive oil
12 ounces of cremini mushrooms, thinly sliced
4 ounces of shiitake mushrooms, thinly sliced
4 cloves of garlic, minced
2 teaspoons of dried thyme
1 teaspoon of dried sage
1/2 teaspoons of kosher salt
1/4 teaspoon of fresh-ground black pepper
1/2 cup of chardonnay
2 tablespoons of quality nutritional yeast
Ok, so:
Grab a dry skillet. Emphasis here is on it being bone dry. Throw the flour into this skillet, lightly toss it, and let it lightly toast over medium heat. A nutty-earthy aroma should come from the flour when it's ready. If it smells bad, you over did it. Once you have toasted the flour to the right point, take it off the heat and let it cool. Take your time to get it right. The results will really liven up your gravy.
Now, in a small bowl, mix half of the vegetable broth with the cooled flour until it is all well incorporated. Then add the rest of the broth, mix well, and set aside.
Take a medium (2 qt) pot and put it over medium heat. Add the oil and the onion and saute until it becomes translucent. This takes about 5 minutes. Add the mushrooms, garlic, salt, pepper, sage, and thyme and saute all of it together for another 5 minutes or so. Add the wine to this, slightly increase the stove temperature, and bring it all to a boil. Let this simmer, in order for the wine to reduce, for about 2 minutes.
After the wine has reduced, add the flour and broth mix and the nutritional yeast to the pot and stir. Reduce the heat back to medium and cook for about 20 more minutes, remembering to stir often. You may want to add salt and/or pepper to taste after cooking. Otherwise, you're done. I hope you guys enjoy it!!!
What ya need:
1/2 cup all purpose flour
4 cups of vegetable broth
1 medium white onion, diced small
2 tablespoons of olive oil
12 ounces of cremini mushrooms, thinly sliced
4 ounces of shiitake mushrooms, thinly sliced
4 cloves of garlic, minced
2 teaspoons of dried thyme
1 teaspoon of dried sage
1/2 teaspoons of kosher salt
1/4 teaspoon of fresh-ground black pepper
1/2 cup of chardonnay
2 tablespoons of quality nutritional yeast
Ok, so:
Grab a dry skillet. Emphasis here is on it being bone dry. Throw the flour into this skillet, lightly toss it, and let it lightly toast over medium heat. A nutty-earthy aroma should come from the flour when it's ready. If it smells bad, you over did it. Once you have toasted the flour to the right point, take it off the heat and let it cool. Take your time to get it right. The results will really liven up your gravy.
Now, in a small bowl, mix half of the vegetable broth with the cooled flour until it is all well incorporated. Then add the rest of the broth, mix well, and set aside.
Take a medium (2 qt) pot and put it over medium heat. Add the oil and the onion and saute until it becomes translucent. This takes about 5 minutes. Add the mushrooms, garlic, salt, pepper, sage, and thyme and saute all of it together for another 5 minutes or so. Add the wine to this, slightly increase the stove temperature, and bring it all to a boil. Let this simmer, in order for the wine to reduce, for about 2 minutes.
After the wine has reduced, add the flour and broth mix and the nutritional yeast to the pot and stir. Reduce the heat back to medium and cook for about 20 more minutes, remembering to stir often. You may want to add salt and/or pepper to taste after cooking. Otherwise, you're done. I hope you guys enjoy it!!!
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