I can always make a basic gravy. I use the pan after pan frying tofu or tempeh in garlic, usually with a cornmeal coating so when I was challenged to make a vegan gravy that was of equal if not greater to taste than a traditional turkey based gravy….IT WAS ON. I can’t believe the way this gravy came out. The combination of mushrooms, including the super savory umami flavor of porcinis….this gravy is OFF DA HOOK. Gluten free, and really easy to make. This over smashed potatoes was I N S A NE. If you are not a cooking type of person, just sauté everything together and put it in the blender, otherwise add your kitchen finesse and flare…it really is awesome and fail proof. Everything is organic and local if possible.
Not So Basic Off Da Hook Mushroom Gravy
1 large shallot, small dice
1 clove garlic, smashed, minced
1/4t chipotle powder
1/4c olive oil
2T GF tamari
1 1/2c mixed mushrooms, crimini, portobello, button, shitake, evenly and thinly sliced
2T dried porcini, – rehydrated for 10 minutes in 1c of hot water- reserve the soak water
3T nutritional yeast or more if needed
Herbs- optional; thyme, sage, rosemary, parsley, finely minced
Up to 1c of additional water or non-dairy milk for blending
1T mirin or 1/4c white wine
1/4t pink salt
1/4t black pepper
In a large, hot, skillet over medium heat, add the olive oil, shallots, garlic and chipotle powder and sauté just until golden. Add the fresh mushrooms and also add the rehydrated porcinis (squeezed of any excess water) and sauté until golden and brown, about 5-6 minutes. At this point, you can remove ½ of the mushroom mix if desired you will add them back in to your finished gravy at the end. For smooth gravy, skip this step and you will blend all of the mushrooms.
Add in the mirin or wine and sauté for an additional 2-3 minutes.
Add the cornmeal in and incorporate well into the mushroom mixture, about 2 minutes. From here, add in the porcini broth and about a 1/2c of water/nondairy milk.
Add in the nutritional yeast and stir well. If too thick, add water as needed.
Place the mix into a blender and process until totally smooth- adjusting if too thick. If in the event, too much liquid is added, make up for it with nutritional yeast.
Add in the fresh herbs, the reserved mushrooms if saved and serve immediately.
AAAA-MAZING. Easily re-heated.