I’ve never been much of a fan of Thanksgiving mostly because of the strong emphasis on meat, but also because the flavors just weren’t my favorite. Give me a burrito at Thanksgiving, and I was much happier. As a kid, and already a vegetarian, I always gravitated towards the potatoes, bread rolls, and cranberry sauce, because these were the only items I could eat on the Thanksgiving table. Yes, even the veggies on the table were soaked in butter. Yuck.
Fortunately, for me, I never met a potato that I didn’t like and was quite happy with a huge helping of potatoes and a few bread rolls. I always loved my carbs… some things never change.
As I got older, I started to enjoy the flavors of the holidays much more and started making my own plant-based recipes. That’s when the addition of mushroom gravy made its way to my beloved mashed potatoes. The recipe has changed and varied over the years. but it always makes an appearance. Here is my most recent play on my mushroom gravy. I hope you enjoy it as much as I do.
mushroom gravy + creamy mashed potatoes
Yield 8-10 servings
- 2 onions, small dice
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finally chopped
- 1 tablespoon fresh thyme, finally chopped
- 5 cups mixed mushrooms, small chop (I use a combo of crimini, shiitake, and oyster)
- 1 teaspoon sea salt, or more to taste
- 3 tablespoon white vermouth
- 2 cups vegetable broth
- 3 tablespoons dried mushroom powder Mushroom powder, gluten-free
- 1 tablespoon gluten-free tamari Tamari reduced sodium, gluten-free
- 1 1/2 tablespoon apple cider vinegar Gluten Free Apple Cider Vinegar
- fresh ground pepper
- 3 tablespoons gluten-free flour
- 1/2 cup water
CREAMY MASHED POTATOES
- 3 lb bag organic Yukon gold potatoes, peeled and chopped (peeled optional)
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 cup nutritional yeast Nutritional Yeast
- 1/2 cup to 3/4 cup non-dairy milk
- salt to taste
- fresh ground black pepper, to taste
- GATHER. First, prepare your mise en place ("everything in place") by chopping and measuring out all ingredients. This recipe goes quickly, so having all your ingredients ready will ensure that it goes smoothly.
- COOK. To start the gravy, bring a deep fry pan to medium-high heat (no oil). Add the onions, stirring occasionally. When the onions begin to become translucent and stick, add garlic and fresh herbs. Cook for 30 seconds and add mushrooms. Stir well for 2 minutes, until mixture begins to stick. (If the mixture is not sticking, your heat is too low).
- DEGLAZE. Add vermouth, pouring evenly around the pan to deglaze. Cook another 4 to 5 minutes, until the liquid is reduced. Lastly, add vegetable stock, dried mushroom powder, Tamara, vinegar, freshly ground black pepper, and nutritional yeast.
- SIMMER. Bring to a simmer. Once simmering, reduce heat to medium-low and allow to simmer an additional 4-5 minutes before adding the slurry.
PREPARING SLURRY & FINISHING GRAVY
- SLURRY. Make the slurry by combining 3 tablespoons gluten-free flour with 1/2 cup water. (Can substitute 1/2 cup vegetable stock, if preferred.)
- ADD. While stirring the hot gravy with a fork or a whisk, slowly add the slurry. This will help prevent lumps. Simmer an additional 2 minutes, stirring occasionally and then remove from heat.
CREAMY MASHED POTATOES
- BOIL. Bring a large pot of lightly-salted water to a boil, add peeled chopped potatoes and boil until fork tender, about 15 minutes.
- DRAIN. Drain water once potatoes are tender.
- SEASON. Add garlic powder, onion powder, nutritional yeast, and 1/2 cup non-dairy milk.
- BLEND. With a hand mixer, blend until creamy, adding more non-dairy milk, if needed.
- TASTE. Taste and adjust seasonings, adding some fresh ground black pepper.
- SERVE. Warm with mushroom gravy.
- MUSHROOM POWDER. If you do not have mushroom powder handy, you can grind up dried mushrooms in a spice grinder.
- GLUTEN-FREE. If you are not avoiding gluten, all purpose flour can be substituted for slurry.
Courses dinner, sides