I am not big on gravy. Never have been. Probably never will be. So…why make it? Well…two reasons, really. First of all…I had mushrooms in my CSA bin and I’m heading out of town on Thursday morning…so I need to use items up. Secondly…my roommate has been craving biscuits and gravy. So, I figured if I could cook up a decent enough gravy for her…we could certainly have a vegetarian and gluten-free version of biscuits and gravy for breakfast this week.
So…I went and started searching for gravy recipes that would be easy…and tolerable by me…a disbeliever in the power of gravy. So, I managed to stumble upon one from Daphne Oz on the Web site for The Chew. I sent the link to my roomie to look over…and she approved. So last night…I set out to cook it up so upon returning from my 10 mile run, breakfast would just need a simple reheat. That being said, I also had to bake up some gluten-free biscuits…so…yeah. Busy night in the teeny-tiny kitchen.
However, this is actually a fantastic recipe and it didn’t take long to cook up. And the flavor…outstanding. Really earthy and rich and just…yum! So…if even I like it…that’s saying something.
Recipe: Vegetarian Mushroom Gravy
Time: Prep 15 minutes; Cook 15 minutes
- 3/4 cup mushrooms (shitake/oyster/chanterelle/portabello/button) chopped (I used white button mushrooms)
- 1 small yellow or white onion (minced)
- 1/4 cup butter
- 2 cup vegetable broth (I used Imagine Organic Low Sodium Vegetable Broth)
- 1/2 cup white wine
- 2 tablespoon soy sauce or tamari (I used San-J Low Sodium Tamari)
- 1/4 cup flour or whole-wheat flour (I used Hodgson Mill Gluten-Free Multi-Purpose Flour)
- 1/2 teaspoon sage (I used tarragon)
- 1/2 teaspoon thyme
- salt and pepper to taste
In a large skillet, melt the butter and add onion and mushrooms. Sauté for just a minute or two over high heat.
Reduce heat to medium and add vegetable broth, wine and soy sauce.
Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, and then reduce heat.
Add seasonings, salt and pepper. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.
Yep…it truly is that easy of a recipe. It came together so perfectly in the skillet too. I was very impressed. Even more so when I liked it. This morning, I tossed it over some gluten-free ‘buttermilk’ biscuits and topped it off with a poached egg…and the marriage of all the ingredients was magic. The gravy was the highlight though. And the roomie…raved about her breakfast…especially the gravy. Her craving for biscuits and graving…satisfied. YES!
Maybe my mind can be changed when it comes to gravy. Especially if they come as packed with flavor and taste like this one did. YUM!