So for those of you that don’t know – I’ve been working on creating a simple, tasty, delicious mushroom gravy over the past few months. I tested it about a week before thanksgiving on my own, I made it for thanksgiving dinner, and then I made again this week and I finally got the recipe down PERFECT!
I’m so happy with the flavor, the consistency, and the “easiness” of this recipe! The best part is that it really doesn’t take a lot of “labor” to make it, it just spends most of the time on the stove cooking!
Just a side note, I like my gravy relatively thin – but if you don’t feel the same way, you can add a little more arrowroot powder to your gravy when you make it.
Okay, can I let my “college kid side” show a little bit here? This gravy tastes freakin’ delicious on noodles, like just boil noodles, pour over gravy, and enjoy haha! Sometimes I like to keep it cheap, simple, and delicious – but, this would be delicious on my “Cheesey” Mashed Potatoes too!
So let’s break this down:
- Tastes great on everything? CHECK!
- Takes just one pot? CHECK!
- Approved by non-vegans at Thanksgiving? CHECK!
- Pretty simple to make? CHECK!
Needless to say I’m pretty thrilled with the way this one turned out!
Now on to the photography – I’m excited because I JUST signed up for a couple food photography courses! As you know I like to comment on the photography sometimes because i’m still learning! For this recipe, I did some searching and I couldn’t really find any gravy boats that I liked and I didn’t like the way that gravy looks “on potatoes” in pictures either!
I ultimately ended up with my own creative interpretation of mushroom gravy! I would say I’m about 70-80% happy with these photos – but I can’t wait to learn more about photography so that my pictures only get better with time
So there you have it – the fun behind this easy little recipe! I hope you enjoy it on potatoes, and maybe even on some noodles haha!
- 4 Cloves Garlic, Minced
- ½ Sweet Onion, Chopped
- 8 Ounces Mushrooms, Sliced and Chopped
- 1 Cup Vegetable Broth + a little extra for sautéing
- 1 Cup Almond Milk
- ⅓ Cup Red Wine (I used Cabernet)
- 2 Tbsp Soy Sauce or Braggs Liquid Aminos
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Arrowroot
- ½ tsp Salt
- ¼ tsp Pepper
- In a large pot sauté the onions and garlic with a little bit of vegetable broth for about 5 minutes - until the onions are translucent.
- Add the sliced and shopped mushrooms to the pot and let them sweat for 8-10 minutes, until almost all the liquid that sweats from the mushroom is gone!
- While the mushrooms are sweating, place the remaining ingredients in a blender and blend to combine. This is just to prevent any clumping of the dry ingredients.
- Add the liquid from the blender to the pot. Bring to a boil then reduce to a simmer. It may get a bit "frothy" but don't worry that will go away when you simmer.
- Simmer for about 20-30 minutes, until your gravy has reached the desired consistency.
- Serve warm over your favorite pasta or mashed potatoes!
How often do you make gravy from scratch?
What are you going to serve this over – pasta, potatoes, or something else?