Sunday I started to go through the refrigerator. Plant milk past the due date? Toss. Veggies so far past their prime I can’t even consider juicing ’em? (I’m talking to you, stinky, soft cucumber, how did I forget you?) Toss. An entire package of mushrooms that my husband bought but didn’t use? I can do something with you!
JL’s Intuitive Mushroom Gravy
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Ingredients
- Avocado oil
- Yellow onion, diced
- Sage
- Celery salt
- S&P
- Mushrooms
- Veggie broth
- Stone ground wheat flour
Instructions
- Note that I didn’t provide measurements. This was intuitive. I just grabbed what I wanted and started to add things. Make this gravy your own!
- Saute the first seven ingredients in a large skillet.
- Cover the skillet and reduce heat to simmer.
- In a bowl, add some veggie broth and toss it in the microwave for a few minutes to heat up. Slowly whisk in the flour. Add sage to taste.
- Add mixture to the to the skillet, stir and simmer for about five minutes.
What to do with this gravy?
I thawed a brown rice-buckwheat grain mix that I froze a few weeks ago (toss brown rice, buckwheat groats and water into the rice cooker and set on brown rice setting). I dredged a few slices of tofu in a corn-meal and nutritional yeast mix and lightly fried in avocado oil. Spoon a generous portion of gravy over the tofu and grains and eat up!
10 thoughts on “Intuitive Mushroom Gravy (over tofu and hearty grains)”
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Looks dee-lish. What a great impromptu meal! Thanks for the idea.
I think I’ll make this for Thanksgiving with the family – everyone loves mushrooms, and this way I’ll have a gravy that I can feel better about!
Gravy is good on anything, but this particular combo looks great. Funny how you eat a lot of something and then somehow forget about it… Time to resurrect the buckwheat. Love the crusted tofu too!
Mm sounds good! I’m going to making a mushroom gravy for Thanksgiving (my first vegan Thanskgiving).
Also, thank you for the sweet comment! I really admire your blog/you so it made my day!
I love your idea of intuitive cooking rather than going by or creating a recipe. I think it really helps to get an idea of which components contribute what to the dish, and helps to refine your own palette for adapting other recipes to suit your tastes. Looks yummy!
I probably throw away more soft cucumbers than anything else. And I LOVE cucumbers. I just buy too many and some get forgotten. 🙁
The gravy sounds just perfect, I adore mushroom sauces.
This looks delicious! I love creamy mushroom dishes so this is definitely up my alley. I’m so used to cooking intuitively so it was an adjustment having to note quantities when I started blogging. It’s something I picked up from my mom, I don’t think she’s ever followed a recipe!
Exactly, I never jotted down what or how much when I cooked because I was just cooking! I’m trying to find the balance now as a blogger. I want to share what I make whether I record it exactly or not. People do seem to like the freedom of intuitive recipes, which makes me happy!