Fall cozy food season has arrived here and we are loving this crowd favorite mushroom gravy. It is creamy, umami, and pairs well with mashed potato, roasted cauliflower, and cranberries.
Makes: 20 oz
Time: 30 minutes
Ingredients
8 oz cremini mushrooms, sliced
1/2 tsp black pepper
1/2 tsp salt
Most of a head of roasted garlic (you can save a couple of cloves to eat on bread or use the whole head)
1 1/4 cups hot vegetable broth (gluten-free option, soy-free option)
1/2 tsp apple cider vinegar
1/2 cup mashed potato or 1/2 of a medium waxy potato, roasted or boiled (if you can’t eat nightshades, parsnips work well as a replacement for the potato)
Saute the mushrooms until browned, over medium heat, about 20 minutes, adding pepper after 15 minutes.
In a blender, combine all the ingredients including the cooked mushrooms. Blend until smooth. For a thicker gravy, add more potato. Season to taste.
