MUSHROOM GRAVY

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. 

ENJOY!

.