Mashed potatoes without gravy is like me without my puppy Pepe. Not the same! Coming up with an equally yummy vegan version of this rich and deep wild mushroom gravy that’s been a fave on my family’s Thanksgiving table for years was not so easy. But this gravy will have vegans and meaties alike calling ‘pass the gravy’ all dinner long!
Wild Mushroom Gravy
Serves 4 – 6
What you’ll need:
1 small to medium onion, halved and diced
2 cloves of garlic, minced
2 tbsp. butter substitute like Earth Balance
1 medium portobello mushroom, chopped
4 oz. wild mushrooms, sliced (these could be crimini, shitake, oyster or whatever you like)
2 tbsp. flour (for gluten free, just use more cornstarch)
1 tbsp. cornstarch
1 1/2 cups vegetable broth
2 tbsp. soy sauce
salt and pepper to taste
What you’ll do:
In a large frying pan, on medium low heat, melt the butter and add in the onions, portobello mushrooms and garlic. Add a pinch of salt. Saute for about 2 minutes. Add the wild mushrooms and saute for another couple minutes. Add the flour and mix until dissolved.
Add in the vegetable broth and cornstarch. Stir to dissolve all the cornstarch. Let cook for another couple minutes and add the soy sauce. Taste and season.
Place the potatoes back in the pot or a large bowl with the “butter”. Mash with a potato masher and add the soy milk a 1/4 cup at a time until you get your desired consistency. Today it took about 1/2 cup. Add salt and pepper to taste and serve immediately.
