Country Mushroom Gravy
Country Mushroom Gravy is a great alternative to sausage gravy if you're making biscuits and gravy and can easily be made into a vegan or vegetarian recipe.
Servings 8 servings
- 2 cups dehydrated mushrooms turns into 1 cup after getting chopped up
- ½ cup vegetable broth heated (or can use chicken broth)
- 4 tbsp butter or vegan Earth Balance
- ½ yellow onion minced
- 3 cloves garlic
- 2 tbsp all purpose flour
- 1 ½ cups milk (can use almond or coconut milk)
- 1 tsp thyme dried or fresh
- 1 tsp salt
- 1 tsp freshly ground pepper
Pulse dehydrated mushrooms in high powered blender (I used my Blendtec) until all pieces are about a quarter inch in size or less. Soak in hot broth to rehydrate.
In a heavy bottom stockpot over medium high heat, melt butter. Add onion, stir, and saute until onion is soft and starting to turn golden brown. Add garlic, stir, and cook for another minute. Add flour, stir, and cook while stirring frequently until flour starts to turn golden brown and smells like a savory pie crust, 3-5 minutes.
Add broth with the mushrooms, milk, thyme, salt and pepper to the mixture. Whisk to combine and continue whisking over heat. Cook mixture just until desired thickness is achieved. You may add more broth or milk to thin, if needed.
Serve hot over biscuits, eggs, meatloaf, mashed potatoes - anything your heart desires.
To make this recipe vegetarian, simply substitute the chicken broth with vegetable broth.
To make this recipe vegan, swap out the broth as listed above. Use olive oil or Earth Balance in place of the butter and coconut milk in place of the milk.
Calories: 111kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 416mg | Potassium: 194mg | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 2.3mg | Calcium: 57mg | Iron: 0.2mg