Mommy's Mushroom Gravy

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[@tonyaparham2179]

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

[@flowerpower3011]

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

[@MsPants1632]

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

[@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?

[@tofujelly]

Add dijon mustard for extra flavor!!!

[@laurieduncan6096]

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

[@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.

[@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.

[@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.

[@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!!

[@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.

[@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

[@Stephanie-hv1vn]

This looks like it would be good on noodles too😋

[@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. 😉

[@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!

[@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.

[@DawnLangstroth]

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

[@hildiemyers6490]

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

[@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.

[@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!!!!

[@das6708]

Love their gravies and the book!

[@Luvsquilting]

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

[@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!

[@wearyourmask4now]

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!

[@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!

[@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

[@wearyourmask4now]

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

[@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.

[@carlajilek8310]

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

[@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!

[@wearyourmask4now]

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!

[@carebear5394]

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

[@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.

[@kerrywatson8041]

Your gravy looks fantastic!🌻

[@robertjacobs861]

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

[@euphoniahale5181]

Ann just cracked me up when she nonchalantly said 210.

[@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.

[@vi3472]

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

[@barbaram1567]

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

[@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?

[@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!

[@ThatGingerGirlxoxo]

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

[@lindamiller6629]

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

[@rtz1902]

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

[@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

[@cynthiacook583]

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

[@henryjgray]

Love you guys🎉🎉❤

[@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.

[@wearyourmask4now]

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

[@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.

[@jacquelynward511]

Looks so good .

[@majaber1]

Looks delicious thanks for sharing xx

[@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!

[@beckeebuckeye0049]

Devine!

[@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 ❤️

[@MrStevebenjamin]

This really is delicious! thanks for the recipe

[@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

[@adriennegould6618]

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

[@brendawood6712]

Looks yummy

[@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!

[@donnaholt7734]

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

[@triciabraunersrither1842]

Our families favorite recipe!

[@PolymerParrot]

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

[@therandeydenyah]

Rice flour never clumps.

[@jeanpoints7204]

I make this almost every day, its delicious.

[@rcfnc]

I would have to blend it.

[@theveganhippie2730]

This looks wonderful.

[@pattidoyle5102]

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

[@ellatoler9706]

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

[@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! ♥️

[@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.

[@skyviewmaj2]

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

[@lindapesnell5723]

❤️Thank You ❤️

[@Bushcraft242]

Great gravy

[@FaithWest]

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

[@wearyourmask4now]

Faith West rice, cornstarch or tapioca flour.

[@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.

[@brendawood6712]

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

[@keyplayer5]

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

[@Janice-sb7qw]

Oh my. I would love to take this to a Vegan gathering this weekend but I don't want to share it! LOL It would be gone in a heartbeat!

[@MsPants1632]

Sharing is caring 😉 lol

[@ruthstagnitta274]

THANK S A LOT HAPPY THANKSGIVING TO YOU AND YOURS

[@lindalowry1513]

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

[@pamelaschweizer1832]

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

[@allencrider]

Repeat this phrase several times out loud: umami yummy mommy

[@lindapesnell5723]

❤️ Thank You ❤️

[@TheTaterCowgirls]

I make mushroom gravy with bread dumplings sooo good! LOL "Schwammerl und Knoedel"

[@JaneEsselstyn]

What are bread dumpligs like?!

[@TheTaterCowgirls]

@@JaneEsselstyn You use cubed oilfree sourdough bread or store bought vegan stuffing. You soak it with luke warm 1 - 2 cups plant milk depending how much bread you have (1 cup plant milk for 10 cubed old rolls), add a little salt if you must (bread is already salty so doesn't take much). After 10 - 15 minutes soaking, you add 1 chopped onion water sauteed in vegan broth, you add chopped parsley (and I go big here, the more the merrier about 1/2 cup at least), 1 tsp nutmeg, 2 tbsp all purpose flour and 1 tsp potato starch, 2 cloves of mashed garlic. Then add 2 flaxegg (2 tbsp flax meal, 6 tbsp water or double depending how much bread you use). The dough you mix with your hand should be sticky. It helps to hold your hands under warm tab water every time you form a dumpling. Start with one test dumpling and let it slide into a deep pot of boiling salt water (vegetable broth is better here but not necessary). When the dough has the right consistency, the dumpling will come up to the surface. Let him dance on the surface in simmering water for about ten minutes - done! The test dumpling can now be eaten by the cook. Take the dumpling out with a colander spoon (don't know the English word sorry LOL) to get rid of the water. Note: If your test dumpling falls apart after being put in the boiling water, you have to add some flour to your dough and maybe a flaxegg. If the test dumpling sits on the bottom of your pot like a rock, you have to put more milk in your dough. Form the rest of your dumplings after you have the right consistency and slide them into the boiling water and let them simmer until they appear on the surface and dance for ten minutes. Done! Take them out and eat them with any gravy. I have the video on my youtube channel The Tater Cowgirls and it is the Hungarian Goulash with bread dumplings and shows how I make them but I don't think it is appropriate to copy and paste it here. I don't want to spam you. Bread dumplings taste wonderful with any gravy, especially mushroom gravy. It was my favorite meal as a child in Bavaria even before I became a whole plant based vegan. My Oma did not have the means to cook meat every day. All the kids love bread dumplings LOL

[@nozee77]

@@JaneEsselstyn They are made from white bread that has become hard and dry. You break it apart, soak the pieces in soy milk, squeeze out the excess moisture, then mix with a binding agent, parsley, a little nutmeg, salt if you wish. Then cook in simmering water until done, the time depends on their size. They soak up any kind of gravy wonderfully, which makes them a great side for these kind of dishes. They are eaten mainly in Austria, Germany, Switzerland I guess. Germany I know for sure, as I am german. 😁 I am not sure, but you can probably compare them to "bisquits and gravy". Bisquits might be lighter in texture though.

[@TheTaterCowgirls]

@@nozee77I am from the Allgaeu, the most southern part of Germany. 2 hrs to Italy, 10 minutes to Austria, 20 minutes to Switzerland and a view to Castle Neuschwanstein I don't think that my bread dumplings taste like bisquits. I think they are closer to stuffing taste. "Schwammerl und Knoedel" Gruss from Silicon VAlley LOL

[@nozee77]

@@TheTaterCowgirls Hi (former) neighbor! ✋ 😁 I live near Cologne, but parts of my relatives live in Bavaria, Traunstein area. 😉 I wasn't comparing the taste of Knoedel to Biscuits, but the way they are eaten with gravy as well.

[@lonaanastasopoulos5351]

Looks delicious!!

[@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

[@thebellaluna]

Thx ladies! Looks so yummy! :)

[@maryfreeman9231]

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

[@wearyourmask4now]

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.

[@cinderellatremaine5144]

I’m making this tomorrow! 👌

[@Marympd241]

I always wonder who the few are that give these videos a thumbs down. This particular recipe Looks amazing and is soooo easy!!!

[@4themotherload]

Do you can this gravy? This is an amazing recipe, great video!

[@ginasanabria4410]

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

[@wearyourmask4now]

Gina Sanabria rice, cornstarch or tapioca flour.

[@susandemoss3397]

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

[@rhondabailey9238]

To thicken soups {maybe this gravy} puree some

[@lucybellescott7531]

Think I would add my Miso after heat is off.

[@HomewithCheryl]

I can’t wait to make this!!!!!

[@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 💕

[@wearyourmask4now]

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.

[@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

[@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!

[@lulamamie8524]

Where in the grocery store will I find white miso??? I only see minute miso 😳

[@wearyourmask4now]

Lula Mamie health food stores, or oriental grocery markets.

[@o0okgo0o]

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

[@wearyourmask4now]

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

[@WanderingNature]

Adding celery is a natural way to and sodium

[@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.