Monday, December 1, 2014

Mushroom Gravy

This year, at our house, we hosted a 100% vegan Thanksgiving!

We had many appetizers, like pickles, veggies, olives, chips, salsa, guacamole, hummus, nuts, etc.  For the main meal, I cooked a Tofurky roast, with veggies, stuffing, rolls, with home-made cherry vanilla jam, and lingonberry sauce (sweeter and better than cranberry sauce IMO).  I also made this delicious mushroom gravy to accompany the roast, veggies, and stuffing.  For dessert, I served pumpkin cheesecake, snickerdoodles, and pumpkin cookies.

After our meal, we watched the movie Free Birds.  It seemed to be a fitting movie to watch after a turkey-less Thanksgiving meal!

2 Tablespoons olive oil (separate Tablespoons)
8oz mushrooms (I used baby bella), chopped into small pieces
2 green onions, minced
1/4 cup flour
1 teaspoon dry thyme
3 cups strong vegetable broth (my favorite is Better Than Bouillon)
salt and pepper to taste (I used about 1/4 teaspoon of salt and a sprinkle of pepper)

1.  Heat 1 Tablespoon of olive oil in a large skillet.  Add the mushrooms and onions.  Cook for ~2 minutes over high heat.
2.  Add the other 1 Tablespoon of olive oil, and sprinkle the flour and thyme evenly over the mushrooms and oil.  Stir together.
3.  Add the vegetable broth and stir together.  Simmer over medium-low heat for ~10-15 minutes until the gravy thickens.

This original recipe found to make this gravy was created by Chef Roberto Martin, Ellen DeGeneres' personal chef.  That recipe can be seen here.

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