Saturday, December 3, 2011

Portobello Mushroom Gravy

Big Spazz makes the best sourdough mushroom stuffing - not mushy, not dry, and all made sans recipe (by taste), so no help on that, but we did try a super 'ono portobello mushroom gravy that is the most gray, grainy, gross thing to look at, but it's so 'licious -- promise!

We got the gravy recipe from Green Thyme's "Savory Mushroom Bread Pudding Smothered with Portobello Mushroom Gravy" recipe

Ingredients (for 3 cups)

1 large onion, diced
1 T. EVOO
2T. Earth Balance vegan butter
2 portobello mushrooms, chopped
3 cups vegetable stock
2 t. tamari
salt and pepper to taste

In a large pan, add onions to olive oil and butter over medium heat. Cook the onions for 10-12 minutes until they start to carmelize. Add 1 cup of vegetable stock and scrape the brown bits from pan. Add the mushrooms and cook for about 5 minutes until most of the liquid is absorbed. Remove from heat. In a blender, blend the mushroom mixture with remaining 2 cups of vegetable stock. Return gravy to the pan. Add tamari and seasonings. If it's too thick, add more stock.

**This is not 6-week challenge friendly, but it is plant strong and nutritarian.

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