Awesome Mushroom Gravy
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
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!
SO HOW'D IT GO?
Effin' tasty. Mum and I both loved it. It was really rich too even when I omitted the butter. Great recipe :)
I made this gravy for Thanksgiving. Everyone loved it-better than the turkey gravy. It wasn't thick at all, though. Next time, I think I'll saute the mushrooms with the onion & garlic, and not boil it, just bring it up to a simmer and allow it to thicken. The flavor was WONDERFUL!!! ;)b
This is exquisite! I, too, add more mushrooms and I use more veggie base than the specified 1t to 1 cup water. I don't use any margarine or oils thouogh. Everyone loves it, meat-eaters included.
I daydream about this stuff at least once a month. I add a ton more mushrooms and usually need extra cornstarch.
Wow, this gravy really lived up to it's name! I made it for Thanksgiving today and it was such a hit. I actually made it the night before, refrigerated it overnight and then re-constituted it in a saucepan and added a little more veggie stock to thin it out a bit, and that worked great and cut down on the number of things I had to do today. The taste and texture of this gravy is really spot on and I am really looking forward to making it for the holidays...and in between too! Thanks for a winner!
I made this for Thanksgiving today, and it was very tasty. My dad (generally averse to veganism) said it was his favorite thing at the whole family dinner!
It was a little thin for me, though. I'm not sure if I did something wrong. The taste was amazing but the consistency wasn't quite there.
Awesome awesome awesome. I used regular white button mushrooms and sauteed them with the onions/garlic in olive oil instead of margarine. Homemade hazelnut milk instead of soy, added about 1/2 tsp each sage and thyme. This is really fantastic and I think it's the subtle additions (nut yeast and Braggs) that really put it over the top. I might try adding red wine next time but it was great as is.
Very very good... I used cremini mushrooms & unsweetened almond milk, & it was awesomely tasty! I think next time I'll add more garlic & maybe some fresh parsley & thyme... I'll definitely make this again; very nice taste & rich creamy texture. Thanks for posting this recipe!
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 :)>>>
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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