Fair Foods Farmstand
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.