Mashed Potatoes just aren’t complete without gravy. As a Thanksgiving staple, people may baulk at the idea of gravy that isn’t made from the Turkey castings. I promise you won’t let them down using this cruelty-free recipe. With its main ingredient being mushrooms, this gravy is full of macronutrients instead of fats generally found in traditional gravy.
- 1/2 cup dried wild porcini mushrooms
- 2 tbsp olive oil
- 1 medium red onion finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 ounces Portobello mushrooms sliced
- 1 3/4 cups no-chicken broth divided
- 2 tbsp flour + 1/4 cup of water Stirred to a thick paste
- 1 tbsp sea salt
- Black pepper to taste
- Put the porcini mushrooms in a small bowl and cover with 3 cups of water. Let soak for 30 minutes.
- Heat the olive oil in a medium skillet over medium-high heat. Add the onions when the oil is hot and cook for three minutes or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and herbs and cook for one minute.
- Pour 1/4 cup of the no-chicken broth into the pan and deglaze. Add the Portobello mushrooms and cook for approximately 5 minutes or until they lose their water and begin to brown.
- Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the rest of the no-chicken broth, the rosemary and thyme and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Watch carefully to make sure that the liquid doesn’t evaporate. If that starts to happen lower the temperature.
- Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom broth in the pan and bring to a low boil. Add the flour mixture and stir well. Keep stirring until the gravy begins to thicken. Add the salt and pepper and stir for another minute.
- Strain the gravy one more time to make sure that it’s smooth and creamy.
- Don’t throw the solid mushroom mixture away. Use it as a side dish, or save it to toss with pasta or quinoa.
Big thanks to Veganosity for the original recipe!