This Wild Mushroom Gravy with Red Wine has a creamy, thick texture and bursts with flavor! Pour this gravy over your garlic mashed potatoes or serve it with nut loaf, I’ll guarantee you’ll come back for seconds!
What some of you may not know is that despite the vegan galore happening on my blog, I am in fact a meat eater!
I received some emails from readers asking me about a vegan life style which prompted me to set the record straight: I’m a “conscientious omnivore”, my friends. I eat locally grown, sustainable meat on occasions but I completely object to factory farmed meat.
There are two reasons I do not post any meat recipes on my blog any longer: First of all, the market is over-saturated with meat centered recipes but more importantly, I don’t want to encourage or motivate anybody to eat more meat.
Most people seem to consume meat for every meal; breakfast, lunch and dinner. I’m a firm believer that if we all cut back and adhered to a more plant-based diet, there wouldn’t be any need for factory farmed meat; we could stop the torture and go back to a more sustainable, organic way of living.
Either way, I love to “veganize” or at the very least, “vegetize” recipes. It’s a great challenge and I enjoy showcasing how easy it can be to skip the meat and stick to veggies!
I’ve been dying to make cauliflower steak with mushroom gravy for over a year! Last week, we finally got around to it.
Yes to the gravy, no to the cauliflower steak. I expected a tad more from it after many bloggers have raved about how tender and “meaty” cauliflower steaks are. I knew it wouldn’t taste like steak, of course, but I’ll file this one under vegan trickery. There are tons of amazing vegan recipes out there that truly substitute meat in a way that in some cases, you don’t even notice the absence of meat (I mean that in a positive way, of course) … but cauliflower steak? Not so much.
I’ve tried a few different versions of this Wild Mushroom Gravy and I keep coming back to the first one I tried: A recipe from Whole Foods Market. I adapted it to be grain free and gluten free so we all can enjoy it!
This Wild Mushroom Gravy tastes fantastic over garlic mashed potatoes or any meat replacement, such as nut loaf or veggie burgers.
I tried this recipe with dried mushrooms which worked great, too! If you choose to go that route, I suggest you use the soaking liquid to replace part of the veggie broth (I had .88oz dried mushrooms which I soaked in 1 cup of hot water) but be sure to chop up the mushrooms because dried mushrooms tend to be a bit chewy!
- 2 tablespoon oil
- 1 cup chopped white onion
- 8 ounces mushrooms, sliced or chopped (I used Porcini, Shiitake, Oyster Mushrooms)
- 4 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- ¼ cup red wine
- 2 cups vegetable broth
- 3 tablespoons organic soy sauce
- 2 tablespoons tapioca flour
- ¼ teaspoon ground black pepper
- salt, to taste
- Heat oil in a large skillet over medium-high heat, then add onion and cook for 3 to 4 minutes or until translucent.
- Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. Add wine and cook 1 minute, stirring constantly. Stir in broth and bring to a simmer.
- In a small bowl, whisk together soy sauce and tapioca flour to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 2 minutes, stirring constantly. Add pepper and serve gravy hot.