Sunday, November 25, 2007

Vegan Mushroom Gravy

Local Ingredients
Fair Foods Farmstand
Button Mushrooms
Farmer's Market (36th & Walnut, Wednesdays from 10-2)

Ok, so it's not entirely local, but it goes so well with the dressing! Recipe from a friend of ours who is a fantastic cook, and a vegan. A special bonus was that a vegetarian friend of mine who joined us for Thanksgiving got to pour gravy all over her stuffing and mashed potatoes for the first time ever.

1 cup button mushrooms, sliced

3 tablespoons Red Star nutritional yeast

1 tsp vegetable Better than Bouillion

½ cup finely chopped shallots

2 tbsp. olive oil

2 cups boiling water

¼ cup flour dissolved in a little water to form a paste

salt and pepper to taste

Combine mushrooms, nutritional yeast, shallots, oil, bouillion, and water in a saucepan. Boil for five-ten minutes. Add flour paste and whisk in slowly until gravy starts to thicken. When gravy has thickened, set aside.

1 comment:

Good Gynecologist in Kodambakkam said...

tried it this evening… came out wonderful!