Mommy's Mushroom Gravy

[@tonyaparham2179]

I love this gravy over brown rice and a nice side of either asparagus or broccoli. It's the ultimate comfort food!

[@lisaredwine4857]

I used this as a basis for a shepherd's pie. Before adding the flour, I added a can of kidney beans, rinsed and drained, and a bag of frozen soup vegetables and simmered to cook them, then add the flour (cornstarch works too though it's not a whole food), cook till the gravy is thick. Adding a couple of handfuls of spinach would work (though I was out). Then top with mashed potatoes. Edited to add: Almost forgot I used about half of the mushrooms and finely diced them because I'm not crazy about their texture.

[@tofujelly]

Add dijon mustard for extra flavor!!!

[@courag1]

One of the best things is to see Ann pick up that pot and carry it and not have one ache or pain in her fingers. Please note: Ann did not use potholders as she has an induction stove like I do the pan handles do not get hot. Please note: if you have a regular gas stove, you need pot holders. Induction is not even a regular electric radiant cook top, it heats by magnetic waves with stainless steel or cast iron cookware. It heats the bottom of the pan but not the pot handles. Well, mostly, there are times I have to use pot holders but that is like beans cooking over an hour on the back of the stove. It is the most marvelous way to cook and does not make your kitchen hot. It is one way you don't have to have a vent over your stove because of not cooking meats. There is no grease build up on your cabinets. But love seeing Ann lift the pan herself. I am vegan, not all my life, but when I just gave up dairy, it healed my arthritis. Love the recipe... got to try this.

[@flowerpower3011]

Anne's "WOOOO"'s almost blow my speakers every time. 😄

[@MsPants1632]

I thought the same (wearing my air pods) but I LOVE IT 🥰

[@laurieduncan6096]

I have been binge watching all of your videos. So thankful I found your recipes.

[@maureenk1635]

For veggie broth, add Benson's Table Tasty salt substitute to water. Delicious and no salt. Salty flavor comes from the veggies used (for instance celery has sodium but it's natural sodium that lowers blood pressure). It's unbelievably tasty!!!!

[@sisterchristian32]

I made this tonight. It was a hit. My 16 year old put it on top of her roasted veggies and quinoa. She then went back for seconds of just the gravy. This will make a wonderful base for a mushroom & veggie stew. Thank you both for sharing your wonderful recipes.

[@trinadunbar1959]

Can you do a video on meal planning? How do you decide what food to have on hand ? How do you plan how to use everything up before it goes bad? Etc?

[@aliciadavidson5005]

When I make this I put about half in the blender. Love this recipe!

[@laurasmith7421]

Nice idea!

[@paulamoors]

I use an immersion blender

[@PeggyV69]

I was just thinking that.,,put maybe half in the blender. 😉

[@deegeraghty3421]

Looks delicious ! Will put it thru' a blender so it becomes a smooth gravy. Otherwise it is delicious satueed mushrooms ... great recipe to be used in so many different ways. Thanks

[@GlammyBee]

I made this gravy, but I used the 3.0 version in the PB Woman Warrior cookbook. Definitely a keeper! I made oven fries from cooked yukon golds (following one of your other YT videos), added this gravy over top, and topped that with your oven roasted broccoli/cauliflower recipe (from PBWW). Awesome!! It was like having a plate of loaded fries, but healthy! This recipe is was so easy and very delicious. Thank you!!

[@das6708]

Love their gravies and the book!

[@journeygirl_2010]

I made this with your stuffing and mashed potatoes from that book this weekend. It was a hit!!! The Sherry makes that gravy go to the next level. It reminded me of my grandmothers gravy. She used to add a little wine to hers too.

[@mairzeedotes5484]

What kind of Sherry did you use? I don't drink, so I have idea what to buy.

[@mountaingirl1797]

What kind of flour did she use❓

[@curtisrobinson7962]

​@@mairzeedotes5484 It's true. Dry sherry? Sweet sherry? They're not the same animal.

[@melonydever]

This and 321 dressing were my first plant based staples. My family has mushroom issues so I use an immersion blender at the end.

[@mairzeedotes5484]

Can't they still taste them? There is so many, it must taste like pure mushroom.

[@melonydever]

@@mairzeedotes5484 they all eat it. It is more of a texture thing. Have you eaten a more western diet in the past? There is this "brown gravy". This sort of reminds me of that only delicious lol

[@susheela108]

I’ve made it with just onions, no mushrooms for those who don’t like mushrooms- it tasty too!

[@robertjacobs861]

I’ve made this so many times now…LOVE IT!! Louise J.

[@hildiemyers6490]

I just made this; it is delicious! Had it over rice.

[@catsid189]

I made this tonight with the Red Potato recipe. O. M. Gsh. SOOOOOOOO good. Thank you so much for this healthy and flavor bursting gravy. Loved the chunkiness....and I didn’t think I would.

[@Luvsquilting]

I make this gravy all the time. It’s soooooooo stupendous!

[@vi3472]

Fantastic! Thank you for this, I'll be making it!

[@susheela108]

I like adding a bit of nutmeg. And to make vegan stroganoff sautéed tofu or tempeh chunks with the mushrooms and onions before adding the liquid. On bean pasta (ie Banza), just divine!

[@robertjacobs861]

This gravy is WONDERFUL! Such a lovely flavor and made with all healthy ingredients. I did use the Sherry in mine and it does add that “something extra.” This will be my go to recipe for whenever I want gravy. Thank you so much!

[@carebear5394]

I hand held coffee frother would blend the flour and miso well

[@summerhillspinner9450]

I made this recipe for my husband and son (who are not really plant-based) and they both liked it. It’s a keeper. Thanks.

[@bunnykinsswanson]

Love you guys you are awesome! Ive been struggling to stay plant based and healthily over the last year, its not the meat thats hard its all the junk food (like bars mars/cream eclairs/cheesecakes etc) I have been doing 'Take the Veg Pledge' for Cancer Research UK this month and you and your recipie books and helping me loads, thank you x

[@bunnykinsswanson]

*healthy *mars bars!

[@susheela108]

Just stay away from all sugar, and flour first off, use whole grains only, load up in veggies with your legumes, it’s easier and will sustain you. Use fresh fruit for your treat or sweet. Sugar is very addictive!

[@barbaram1567]

Made this for Thanksgiving 2020. And used it for potatoes, but also for the base for green bean casserole

[@Stephanie-hv1vn]

This looks like it would be good on noodles too😋

[@sandramiles6208]

Has anyone tried freezing this gravy? I would like to batch cook some to have on hand for quick meals. How long does it take to chop everything & cook it down til it is ready to eat? Thank you for so many great recipes and the fun you bring to your videos!

[@amazingone1234]

We made it this morning. It is flavorful and most delicious, but ours came out really salty. I realized that the sodium in the tamari, the veg broth, and the miso overdid it for me. However it worked well with our mashed potatoes, lentil loaf and stuffing because they all had no added sodium. And we did use a stick blender and made mostly smooth. Thanks for all your creative ideas.

[@PATTIPEPA]

I made this gravy today, have been looking for a good gravy recipe for a while, this is delicious, I didn't have sherry, but added a little white wine, really good, find myself eating it with a spoon, thank you for sharing. I have the book and am exploring the recipes. Love watching you both. Keep the recipes coming.

[@lisaredwine4857]

I'm not crazy about eating mushrooms though I do like the flavor they give to some dishes (like gravy). So I cut the amount of mushrooms in half and chop them very small - when the cook, they shrink down a lot. If I find that they haven't shrunk enough for me then I put the whole thing in the blender.

[@susheela108]

Lisa Henderson or just leave the mushrooms out and make onion gravy.

[@kerrywatson8041]

Your gravy looks fantastic!🌻

[@celinesegel6117]

This is my favorite gravy, my non vegan picky husband loves it, we were out of sherry so we added a splash of red wine. And because he is allergic to fresh onions I sub 1TBsp onion powder for the fresh onions. For quick dinner I lover it over left over rice!

[@curtisrobinson7962]

People are allergic to onions? I had no idea? Q: So what's the allergic reaction? It makes one cry?

[@JPMasonDun]

You can use Arrowroot starch to thicken up the gravy and keep with the plant based theme and not add the GMO’d wheat flour.

[@DawnLangstroth]

Yaaaaaaay! A new video!! 😊☀️💕🙏🏻 thanks so much for taking the time to make and post! 💜

[@lindamiller6629]

I made this a couple weeks ago and absolutely love it.

[@rutiann3186]

I LOVE you guys!!! I just ran across your channel yesterday.....you both are FABULOUS! , informative, kind and HILARIOUS!! I’m laughing so hard I’m crying. I can’t stop watching your videos. You have me almost convinced to eat this way.

[@ThatGingerGirlxoxo]

Tossed some Engine 2 ravioli, roast butternut squash, and wilted greens with a batch of this gravy and it was delish!

[@rtz1902]

Great recipie. Usually any “cooking” wine is loaded with sodium. I recommend a sherry or marsala over anything labeled cooking wine.

[@getoffmydarnlawn]

I love your channel, thank you for posting these videos. I also love the positive bent of the comments sections on your channel, which I believe is a reflection of and a compliment to both of you. Cheers to you!

[@JaneEsselstyn]

So kind!

[@shelbycriswellart]

I make almost the same gravy and throw in a little bit of "better than bouillon" faux chicken stock and then blend it with the immersion blender to be less chunky and nice and smooth

[@cynthiacook583]

I made this today for our Thanksgiving meal. So good!! Thank You, ladies.

[@lynn7348]

You two are so funny, can't wait to try the gravy. I'm new to plant based and haven't tried gravy yet...thank you ladies!

[@triciabraunersrither1842]

Our families favorite recipe!

[@beckeebuckeye0049]

Devine!

[@adriennegould6618]

ANN,YOU ARE THE MOST!!! LOVE YOUR PERSONALITY TOO!!!

[@jeanpoints7204]

I make this almost every day, its delicious.

[@eCitizen1]

I always start with flour (or corn starch), then add a little liquid, mix and continue adding liquid slowly to easily beat the lumps. But one little surprise, some people actually prefer having a few lumps. Go figure.

[@jacquelynward511]

Looks so good .

[@henryjgray]

Love you guys🎉🎉❤

[@majaber1]

Looks delicious thanks for sharing xx

[@MrStevebenjamin]

This really is delicious! thanks for the recipe

[@euphoniahale5181]

Ann just cracked me up when she nonchalantly said 210.

[@therandeydenyah]

Rice flour never clumps.

[@rcfnc]

I would have to blend it.

[@ELLIESHAY]

Fabulous 😊 I have not had gravy since going plant based over a year ago. Thank you!!

[@JaneEsselstyn]

OH - you are going to love this!

[@theveganhippie2730]

This looks wonderful.

[@RogiervanVlissingen]

Great recipe... my instinct was to start out by toasting the flour (I used a tbsp of whole wehat flour and 1 bsp of chickpea flour, then add the chopped onions and almost immediately to help it liquify with some veggie broth. But I did not have mushoorms, so I used marinated jackfruit that I had frozen a while ago, and I put some cardamom (and did not use rosemary) in it and let it simmer for a while with that. tasty!

[@donnaholt7734]

Your book is open here, page 116. 9:12 in the morning and am making it! Yes; I am so ready for this!!!

[@FaithWest]

Looks yummy. What can you use instead of flour to thicken for gluten free?

[@susheela108]

Faith West rice, cornstarch or tapioca flour.

[@lindalowry1513]

Thank you Mummy that looks amazing will make for sure. xoxoxo

[@brendawood6712]

Yes sherry is great to add flavor, but I would have browned the onions

[@carlajilek8310]

Mom’s correct Jane! The sherry adds that great extra something special flavor! Lol!

[@ellatoler9706]

Looks fabulous, can almost smell it just looking at the video. Yum.

[@brendawood6712]

Looks yummy

[@montelou42]

Love your videos! I will make this for Thanksgiving, of course, sans the 🦃. I’ve told my veg friends about your videos. Trying to get the word out.

[@mairzeedotes5484]

sans the ??

[@montelou42]

Mairzee Dotes (without) the turkey

[@keyplayer5]

I can almost smell it!!! Can’t wait to make it!!

[@BretLynne]

That looks absolutely fabulous! I like the sound of your recipe the best. I will be making this, but will have to blend at the end as I don't care for chunks, but I can just taste and smell this just from watching your video ❤️

[@skyviewmaj2]

I'm trying this gravy !! Looks so yummy.

[@rhondabailey9238]

To thicken soups {maybe this gravy} puree some

[@pattidoyle5102]

I was just searching for this yesterday...we are on the same holiday wavelength!

[@2075vj]

I am so making this! We have never been big gravy eaters. Because I didn’t know how to make it without the oil. Thanks for the recipe

[@julianorris6854]

Put the flour in with your liquids in a bowl w a lid and shake shake shake it all up. Open the lid and magically..... no lumps.

[@lucybellescott7531]

Think I would add my Miso after heat is off.

[@pamelaschweizer1832]

Is that plain white flour? Can you use almond or another kind of flour?

[@ruthstagnitta274]

THANK S A LOT HAPPY THANKSGIVING TO YOU AND YOURS

[@cinderellatremaine5144]

I’m making this tomorrow! 👌

[@Bushcraft242]

Great gravy

[@PolymerParrot]

looks amazing - can't wait to try! Missing your sassy dynamic in this one - your passion for the food is apparent as always

[@katherinemiller9012]

I use the Chick Pea Miso it is beyond wonderful!

[@kittykat717]

Have never heard of chickpea miso. May I ask where you got it please? Thank you.

[@zoematoff6]

@@kittykat717 I use Miso Master Organic Chickpea Miso frommy local health food store but you can get it online. Their red miso is also great!

[@kittykat717]

@@zoematoff6 Good to know thank you so much I appreciate the info

[@lonaanastasopoulos5351]

Looks delicious!!

[@maryfreeman9231]

May I ask what the broth is? I am in England and I'm not sure what to add?? Thanks

[@susheela108]

Mary Freeman make your broth. Easy to do. Google it. Use leftover scraps, I freeze until I have a 1-gal bag full, cover with water in a large stock pot, I don’t add any spices or salt, bring to boil, simmer for 1/2-hr, let cool, freeze in 1-qt containers, and thaw as needed. I add my spices/herbs then for whatever the recipe calls for.

[@ginasanabria4410]

What flour would you suggest if you must eat Gluten Free?

[@susheela108]

Gina Sanabria rice, cornstarch or tapioca flour.

[@youtooaromatherapy1897]

Could I ask what's in the broth as we can't get boxes of it where I live sadly? Thank you in advance 💕

[@susheela108]

Elizabeth Scattergood Aromatherapy make it from scratch! I save all my veggie scraps in a 1-gal freezer bag, when full, I put them in a large pot covered with water. Bring to a boil and simmer for 1/2-hr at least. Cool, and freeze in 1 qt containers. Thaw as needed for all veggie stock needed. I don’t add any spices, salt until I’m actually using it in a recipe.

[@HomewithCheryl]

I can’t wait to make this!!!!!

[@suzyq6767]

Wah...I was so hopeful...allergic to wheat and soy...sigh... But, I still watched it because I love your show. I liked the time that you cooked on the butane stove so we could see the whole thing.

[@lisamurphy7698]

you can use chickpea miso, tamari is gluten free and gluten free flour will still thicken it nicely :)

[@jacquip965]

You can sub the soy sauce/ tamari with coconut aminos.

[@elizabethbrzek]

arrowroot powder for thickener, and you only need half of how much flour you would use. The coconut aminos have so much less salt as well. That helps cuz I don't think my miso is low salt.

[@supernaturalhealth]

1) Coconut Aminos 2) South River Chickpea Miso 3) Millet Flour or Tigernut Flour Enjoy in Great Health! :)

[@JaneEsselstyn]

Oh, we use oat flour and you can use Braggs (liquid aminos) instead.

[@susandemoss3397]

DEFINITELY MAKING😘 YUMMY 😋 LOVE 💕 WATCHING THE TWO OF YOU COOK 👩‍🍳 👩‍🍳 TOGETHER 😉🙃

[@allencrider]

Repeat this phrase several times out loud: umami yummy mommy

[@plantifulvegan4198]

Could something be substituted for the Miso? Or could it be left out?

[@susheela108]

Plantiful Vegan it could. I don’t know a substitute, it just adds to the flavor. Actually nooch or nutritional yeast (not to be confused with brewers yeast) could be added for a cheesy flavor.

[@thebellaluna]

Thx ladies! Looks so yummy! :)

[@o0okgo0o]

I've only bought white miso. What is so intense about red? Is it more salty?

[@susheela108]

Isabel think it’s red/adzuki bean paste vs soy bean paste and how long it’s allowed to ferment. Google it! It’s fascinating to see the Japanese process!

[@laurasmith7421]

Yes. More salty

[@lauriesendeavors8668]

Looks so good I just got your cookbook from the library-I’ve heard you two say, “don’t drink your calories” which I thought was referring to juice, not SMOOTHIES! 😢 I continued reading about what they do, and I’ve been having trouble with some inflammation/arthritis? in my hands, rotator cuff, and clavicle areas. I’ve loved my morning smoothies for forever, and thought I was doing great, putting greens, celery, turmeric, etc in it. I’m SO sad!! 😢😢😢😢😢I must give them up! 😂 Lots of great looking recipes! I love your videos! ♥️

[@maureenk1635]

Alcohol burn off depends on temperature and time of preparation. Some of the alcohol burns off, but see Alcohol Burn-Off Chart, U.S. Department of Agriculture.

[@loriwitkop1389]

I know the stuffing and gravy. What other dishes do you serve at thanksgiving?

[@susheela108]

lori smith loaded green salad, green beans, squashes, roasted summer squashes and root veggies, homemade cranberry - orange or mandarin sauce, their homemade “better” biscuits...

[@doneliatonk7946]

hmmm ~ & don’t add the miso until the gravy has cooled down to pretty warm; then stir a clump into a little bowl of gravy and then re-add that to the gravy itself. This preserves all the miso digestion nutrition some of which higher temps will demise otherwise. gotcha > Tamari and miso both should be too much salt and redundant. Don’t you know ? and, thank you for this glorious holiday inspiration !

[@erosamuk]

@Clara Ayre GO FUCK YOURSELF! LOL!!

[@susheela108]

Depends how much you use. You can use sodium free tamari.

[@edyann]

I'll definitely make this! 😍

[@lindapesnell5723]

❤️Thank You ❤️

[@trinadunbar1959]

Do you have a gravy recipe without wheat or do you know a substiture?

[@susheela108]

trina dunbar use corn startch or tapioca flour, or rice flour, any other flour as a thickening agent - makes it GF!

[@gffff68u]

Make sure to read the ingredients in miso, if you see bonito, that means fish. Be careful guys!

[@cortneystanford3399]

Love that giant nonstick pan you’re using! What brand is it??? Where did you get it??? I’ve been looking for one these, but can only find the standard sizes.

[@JaneEsselstyn]

OMG - it is so old and darkened I cannot tell. If we scrub off the brand I will let you know!