Every so often, the topic of food comes up in my Twitter and/or Facebook communities, and I’ll get a request for the recipe for something I’ve made. This time around, it’s for a vegetarian gravy I make for the non-meat eaters at our holiday dinners (we celebrated our Canadian Thanksgiving yesterday).
I’ve adapted the recipe from one my aunt gave me several years ago, and it’s as good a substitute for “real” gravy as I’ve ever found (and far better than those packaged things!). It can also be made vegan and/or gluten-free with a couple of small substitutions. Also, don’t be fooled by the name…my daughter detests mushrooms and yet loves this recipe, which doesn’t taste at all mushroom-y.
I hope you enjoy! 🙂
Mushroom-Onion Gravy
2 cups chopped mushrooms
1 large chopped onion
generous pinches of marjoram and sage
1/2 cup butter (or vegan margarine)
1/2 cup flour (I use an all-purpose GF blend)
1/4 tsp. salt
8 cups milk/water/broth/combination (milk gives a creamier texture — I use almond milk in mine)
Melt butter in a large saucepan over medium-high heat. Saute mushrooms and onion until the mushrooms release their liquid and it evaporates. Add the flour, and stir and scrape the bottom of the pan until the mix is nicely browned. Whisk in the liquid. Simmer until thickened, stirring frequently. Puree in a food processor or with an immersion blender. Keeps well in the fridge for about a week, so it’s great for leftovers, too. 🙂
Leave a Reply