Recipe: Shiitake Gravy

Thanksgiving recipe!

Typically I would make a gravy like this and never bother to post a recipe.  This time, Ashley caught me in the middle and said that this was a great dish worth sharing.  I appreciated her input and quickly wrote it out.  This was great on our vegan turkey roast as well as mashed potatoes and the like.  Enjoy!


Shiitake Gravy

3 cloves of garlic (chopped)
1 cup of shiitake mushrooms (stemmed)
1/3 cup of onion (chopped)
1/4 cup of nutritional yeast
1/4 cup of water
4 tablespoons of coconut milk
2 tablespoons of oil
1 teaspoon of ground black pepper
1 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon of celery salt
1/2 teaspoon of liquid smoke

In a saute pan, heat the oil on med / low heat.  Then add the stemmed mushrooms, garlic, onion, salt, and pepper.  Allow to fry for about 5 minutes, or until the mushrooms are soft.

Add the saute mixture to a blender with all other ingredients.  Puree until smooth.  Pour back into the saute pan and allow to re-heat.

Shiitake Gravy

iAs promised...

Shiitake Gravy

3 cloves of garlic
1/2 cup of shiitake mushroom caps
1/2 cup of soymilk
1/2 cup of water
2 tablespoons of onions
1 tablespoon of oil
2 teaspoons of ginger
1 teaspoon of black pepper
1 teaspoon of turmeric
1/2 teaspoon of cumin

In a sauce pan, heat the oil and add the garlic (chopped) and onions (chopped). Once the onions begin to soften and become translucent, add the mushrooms (chopped) and black pepper. Stir frequently and let the mixture cook on low heat for about 4 minutes until the mushrooms are tender. Add the water and soymilk and bring to a simmer. Once simmering, add the remaining spices and let it cook down. Stir frequently and this process should take about 20 minutes. When done, this should be a semi thick gravy. It is it not thickening on its own, add a little cornstarch.