Mushroom Gravy

 

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Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember! We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

This easy and flavorful mushroom gravy goes perfectly with Cauliflower Puree and “Meat”loaf. The caramelized mushrooms and port wine give this gravy a nice richness, the herbs bring it to life, and the arrowroot thickens the gravy while giving it a glossy sheen. I like to make this gravy a day in advance so that the flavors merry well together overnight.

We hope you enjoy it!

 

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Mushroom Gravy

Servings: 6-8

Time: 30 minutes

 

Ingredients

1 cup sweet onion, chopped

3 cloves garlic, minced

½ tsp thyme, chopped

10 oz. crimini mushrooms, sliced

¼ tsp sea salt

¼ tsp freshly ground black pepper

2 Tbsp port

2 ½ cup vegetable stock

1 Tbsp arrowroot, ground

1/8 tsp parsley, chopped

1/8 tsp sage, chopped

1 pinch rosemary, chopped

 

Directions

Note: This recipe can be made one day in advance.

1. In a medium saucepot, add onions, garlic, and thyme. Cook over medium heat, stirring often, until onions turn translucent and just start to brown. About 10 minutes. If the onions and garlic start to stick to the pan, add 2 Tbsp vegetable stock.

2. Add the crimini mushrooms, sea salt, pepper, and cook until the mushrooms begin to brown, stirring often. This can take 10 minutes.

3. Add the port and stir for about 1 ½ minutes.

4. Measure out the vegetable stock. Dissolve the arrowroot into the vegetable stock by whisking it with a small whisk or fork.

5. Add the vegetable stock and arrowroot mixture to the pan. Add the remaining herbs: parsley, sage, and rosemary.

6. Bring the gravy to a boil, then to a low simmer for about 15 minutes. Season to taste. Serve warm.

 

 

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2 Thoughts on “Mushroom Gravy

  1. I’m loving these recipies and look forward to incoporating some of these into my Thanksgiving menu this year. Thanks for putting this together. Could you please let me know, in what order should the food be prepared if one were to make all dishes? I’m not sure how long certain vegan dishes hold or how well they freeze. Thanks for any help!

  2. Hi Riane,

    It was such a pleasure putting this feast together. I hope you enjoy this feast!

    I recommend making a lot in advance so you don’t get overwhelmed on the big day!

    A few things I’d make in advance (a day or 2 before):
    Pumpkin Pie
    Pumpkin-spiced Mamey Cheesecake
    Cranberry Sauce
    Candied yams
    Garlicky Cauliflower Purée
    Mushroom Gravy
    Quinoa Stuffing
    Chocolate (sweet potato) mousse pecan tart
    Meatloaf (can be made day of to)

    Raw Stuffing
    Green Beans
    Mushroom Rice
    Savory Pumpkin Pie (quiche)
    Pomegranate Cranberry Cider

    I hope this helps! If you have any more questions, feel free to ask!

    Good luck and I hope you take photos of your feast. I’d love to see it!

    Happy Thanksgiving!

    Yvonne

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