Day 5 of the 12 Tales of the Holiday Season…a recipe from author Justine Alley Dowsett…
Check out this fabulous vegetarian option for the holiday season…a mushroom gravy recipe from author and publisher, Justine Alley Dowsett!
If you’re making a traditional-style North American holiday feast, you HAVE to have gravy. It’s the condiment that ties the whole meal together. And usually, it’s a byproduct of making the turkey. So what do you do when you’re vegetarian or have guests who don’t eat meat but want the same experience?
Back when I was a newbie in the vegetarian world, I found a recipe for mushroom gravy on the inside flap of a Tofurkey box and it was a holiday game changer. Nowadays I’m back to eating meat, but I will still make a mushroom gravy and my friends all love it enough that they request it anytime I make turkey, or a roast or even meatballs. It’s great on mashed potatoes, or anywhere else you’d use gravy. And it’s a great way to use up mushrooms you might have lying around.
Here’s how it’s done:
500g Mushrooms (white or cremini), sliced thinly
An Onion (diced)
2 tablespoons Butter or a neutral oil
2 tablespoons flour
Pepper, to taste
2 tablespoons soy sauce
Mushroom or vegetable broth
Fry your mushrooms and onion until soft. Add butter or oil. Stir in flour to make a roux. Add pepper and soy sauce, then slowly add mushroom or vegetable broth, stirring constantly over medium heat until your desired consistency is reached.
That’s it! It’s super simple and versatile and will complete your holiday meal while offering a great alternative for your vegetarian guests.
