Tuesday, November 8, 2011

Everything is Gravy...

     I don't eat gravy very often but I loved the idea of doing a mushroom gravy for Thanksgiving.  The fact that I had a pound of chanterelles sitting in my fridge didn't hurt either... It's chanterelle season here in the Pacific Northwest.  If you can get some now, store them in a paper bag in your fridge and they should keep until you want to use them on Thanksgiving.

Mushroom Gravy
1/2 pound fresh chanterelle mushrooms
1/2 large portobello mushroom
1/2 large onion
2 medium cloves garlic, pressed
leaves from 1 sprig rosemary, chopped small
leaves from 3 sprigs thyme
3 C Water
1 C mushroom stock
1 Tbs butter
1/4 C whole wheat flour
1/3 C white wine
Salt and Pepper

Heat mushrooms and onions in a large skillet until onions soften and mushrooms release their juices.  Press garlic into pan and stir to cook it a little.  Add water and herbs, simmer on low, covered for an hour.  Add mushroom stock as water evaporates.  When mushrooms and onions have simmered, remove from heat and purée about half of it using a regular or immersion blender. In a smaller pan, melt the butter.  Add the flour and stir continuously until flour begins to have a cooked, toasty smell (1-3 minutes).  Add the wine a little at a time, stirring until it forms a paste.  Put large skillet back on the heat, and slowly incorporate the flour mixture.  Stir continuously to keep from forming lumps.  Season to taste.

This could be easily veganized by substituting margarine or olive oil for the butter.  If you want to try it gluten free, I really like the Bob's Red Mill GF flour, but haven't tried it in this.  If you do, let me know how it goes!  Is corn starch GF?  That would probably work just fine, too and you could probably skip the butter all together...  See how well I research my recipes?

I could eat a whole pan of this stuff by myself, growling like a dog at anyone else who wandered into the kitchen.  As the lone vegetarian at my table, it really helps add some texture and depth to my plate.  And the meat eaters say it goes well with their dinner, too.  It reheats easily.  Just add a little water before you heat it and it should loosen right up.  A great make-ahead candidate.

I'm sorry.  I really did try to take a picture of the gravy that didn't look like dog food.  You'll have to trust me on this.  It's ugly, but it's Yummy!!


  1. I'm rubbing my eyes, trying to see if I am seeing things correctly? Brooke? Is that you? Are you actually blogging more than once this week???!!! My dreams have come true, hot *vegan* dog! Keep these coming because you are creating my Thanksvegan dinner menu with each post :)

  2. Every day this week and at least through Wednesday of next week! I may do Thursday and Friday, too if I can come up with two more recipes... Can't very well be a food blogger and not do Thanksgiving properly, right? =)

  3. chanterelle season sounds so glamourous!!!! they are 49.99 a pound at whole foods here - pshaw! i think it would be cheaper to have them fed'ex'd in from your market. so jealous! this looks delish.

  4. I've never been into mushrooms, but my aunt once made a mushroom gravy, and I loved it!

  5. Cory,
    It darn well would be cheaper for me to mail them! $50?!! *GASP!!* You could certainly substitute another less expensive mushroom. Do your stores carry any mushrooms native to Colorado?

  6. Asteracea, I highly suggest giving mushrooms another try! There are so many different kinds that just the boring old button. Lots of different flavors and consistencies. The more you are exposed to a flavor, the better you will like it. Also, I noticed on your blog you like to eat a raw diet as much as possible. I would not suggest eating chanterelles raw. They taste kinda like a pine tree. The flavor completely changes when it cooks, but I didn't want you to get scared off if you tasted one before you cooked it! But for corn's sake, don't pay $50 a pound!! Yoiks!

  7. I can totally believe you when you say that this is yummy! Looks like total comfort food :)

  8. I'm so impressed, Brooke!!! And yes, corn starch is GF. I also think Bob's work work lovely with it--I use it when I make a pot pie and it super good! mmmmm, pot pie. NO TOUCHING!

  9. Cara, I'm not gf, but I think I'm a little in love with the Bob's Red Mill gf flour. It's like a little miracle in a bag.


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