Nutrition,  Quick and Easy,  Recipes

How To Make The Most Delicious Mushroom Gravy

In my last blog post I talked about a very easy biscuit recipe.  This post is going to be about gravy…mushroom gravy!   How can I talk about biscuits and not include gravy?  Living in the South, that’s the equivalent of talking about a peanut butter and jelly sandwich and leaving out the jelly.   I wanted desperately to tag this mushroom gravy post with the biscuit recipe.  But this gravy is just so good that it deserved it’s own time in the spotlight.

Let me start by saying if you ever thought you needed meat, lots of butter and fat to make a delicious gravy full of body and flavor, you are mistaken. This gravy has body. flavor and meatiness because of the mushrooms.  And it can be used  in many ways especially over biscuits.:)

If you’re a vegetarian, vegan or intuitively eat like I do, you’re just going to love it!  And this gravy recipe is just in time for Thanksgiving if you want to add it to your holiday table.

The Recipe

This recipe produces enough gravy for 4 to 6 people so it’s quite a bit.  However if you’re single like me or part of a couple, don’t worry about having too much.  You’ll find ways to use the gravy and it won’t be around long.  For four days straight I was eating mushroom gravy and biscuits, making poutine (recipe right here) and loving every moment of it!

To make the gravy there’s not many ingredients you need to have.  Whatever mushrooms you can find are good to use, however I liked the blend of baby bella (cremini) and maitake.  Maitake mushrooms have a beautiful texture and the flavor is very meaty.

The only items you will need for this recipe are:

  • two 8 ounce pkgs of mushrooms
  • einkorn flour
  • filtered water
  • garlic salt
  • nettle leaf
  • olive oil
  • fresh or dried thyme
  • sea salt and black pepper
  • non dairy milk (I used homemade brazil nut milk)

Substitutions

Now I already mentioned you can substitute the mushrooms I used for any mushrooms.  But there are a couple of things I would strongly urge you to not substitute. One of them being the einkorn flour.  Not only is einkorn flour easy to digest, it provides great flavor and adds a little bit of protein .  The next thing would be the nettle leaf.    Nettle leaf is an amazing herb which I talked about here.  Keeping this herb on hand you will never have to buy vegetable broth again.  Nettle leaf has an earthy, spinach like taste that blends extremely well with the mushrooms.

You can find nettle leaf at any health food store, herbal store or online.  I bought a big bag through Foster Farm Botanicals.  Einkorn flour can be found in stores like Whole Foods or for bigger bags of einkorn, online at Jovial Foods.

Other than that you can substitute the garlic salt for onion powder (just add a little more sea salt to make up the difference).  The brazil non dairy milk can be substituted for almond milk or hemp milk.  And if you don’t have time to make your own milk, you can buy it from the store.   I would suggest these brands; MALK almond milk and New Barn Organics almond milk, they seem to be the most natural.  Or you can leave out the non dairy milk.  The gravy will still turn out well.  You might need to add 1/4 cup more of filtered water in case the gravy is too thick.

 

Easy, Delicious Mushroom Gravy

 

AuthorDesireeCategory, DifficultyBeginner

Learn how to quickly make the most easy, delicious mushroom gravy you can put on anything from biscuits to potatoes to rice

Prep Time15 minsCook Time10 minsTotal Time25 mins

 ¼ cup olive oil
 16 oz mushrooms (2 packages) I used a pkg of baby bella and a pkg of maitake
 2 tbsp einkorn flour
 ¼ tsp black pepper
 ½ tsp sea salt
 1 tsp fresh thyme (1/2 teaspoon dried thyme)
Vegetable Broth
 1 tsp nettle leaf
 ¾ tsp garlic salt
 1 ½ cups filtered water
Finishing Touch
 ¼ cup non dairy milk (I used brazil nut milk) *optional

1

Take two packages of mushrooms, wash, dry them then slice them up .

Making the Veggie Broth
2

To 1 1/2 cups of hot filtered water add 1 teaspoon of nettle leaf and garlic salt. Set to the side.

3

Place olive oil in a fry pan preheated on medium heat. Then place the mushrooms in the pan. Sauté the mushrooms till they're cooked down. To the mushrooms add some black pepper, about 3 turns of the a pepper mill or 3 shakes of pepper from a spice jar.

4

To the soften mushrooms add 2 Tablespoons of einkorn flour. Stir the flour into the mushroom mixture till the flour is completely mixed in. While mixing add the nettle leaf broth stirring to loosen up any cooked flour in the pan. Add the thyme and sage.

5

Heat till boiling and turn the heat down to simmer. As the gravy thickens, stir periodically so the gravy doesn't burn. Add sea salt and more black pepper to taste.

After it thickens add the non dairy milk. If you don't add the non dairy milk just substitute that with 1/4 cup of filtered water.

6

Cook about 3 more minutes and then you can serve!

7

This gravy is great over biscuits, over potato fries for poutine or over rice or quinoa. '

Store any remaining gravy in a glass container. The gravy will thicken even more after sitting. Once you warm it back up it will thin out to the regular consistency.

8

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Ingredients

 ¼ cup olive oil
 16 oz mushrooms (2 packages) I used a pkg of baby bella and a pkg of maitake
 2 tbsp einkorn flour
 ¼ tsp black pepper
 ½ tsp sea salt
 1 tsp fresh thyme (1/2 teaspoon dried thyme)
Vegetable Broth
 1 tsp nettle leaf
 ¾ tsp garlic salt
 1 ½ cups filtered water
Finishing Touch
 ¼ cup non dairy milk (I used brazil nut milk) *optional

Directions

1

Take two packages of mushrooms, wash, dry them then slice them up .

Making the Veggie Broth
2

To 1 1/2 cups of hot filtered water add 1 teaspoon of nettle leaf and garlic salt. Set to the side.

3

Place olive oil in a fry pan preheated on medium heat. Then place the mushrooms in the pan. Sauté the mushrooms till they're cooked down. To the mushrooms add some black pepper, about 3 turns of the a pepper mill or 3 shakes of pepper from a spice jar.

4

To the soften mushrooms add 2 Tablespoons of einkorn flour. Stir the flour into the mushroom mixture till the flour is completely mixed in. While mixing add the nettle leaf broth stirring to loosen up any cooked flour in the pan. Add the thyme and sage.

5

Heat till boiling and turn the heat down to simmer. As the gravy thickens, stir periodically so the gravy doesn't burn. Add sea salt and more black pepper to taste.

After it thickens add the non dairy milk. If you don't add the non dairy milk just substitute that with 1/4 cup of filtered water.

6

Cook about 3 more minutes and then you can serve!

7

This gravy is great over biscuits, over potato fries for poutine or over rice or quinoa. '

Store any remaining gravy in a glass container. The gravy will thicken even more after sitting. Once you warm it back up it will thin out to the regular consistency.

8

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Easy, Delicious Mushroom Gravy

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