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Topic: do you make mushroom gravy?  (Read 1016 times)
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morglanc
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hey, are you going to throw that away?


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« on: July 07, 2010 03:45:50 PM »

my husband loves sausage breakfast gravy. i used to when i ate meat.  do any of you have a good mushroom recipe that might be a good substitute?  have you ever tried? if so what worked/didnt work?
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« Reply #1 on: July 07, 2010 07:08:38 PM »

When you say gravy, are you talking about the method of making it or the consistency?

I grew up making country gravy (made from any type of meat) which is grease based, but I also referred to the brown stuff that goes over mashed potatoes or stuffing as brown gravy but that style is made from  bouillon or stock. Both are pretty much the same consistency, just the method differs. Smiley
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morglanc
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hey, are you going to throw that away?


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« Reply #2 on: July 08, 2010 06:21:07 PM »

i'm talking about the method of making it and the consistency. i imagine it would be hard to replicate a meat gravy with mushrooms, but i want to Smiley i like the brown gravy too, but i'm looking for a replacement for the other
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schnerby
« Reply #3 on: July 30, 2010 09:44:55 PM »

Oooh now I have a craving for it!

I cook some mushrooms and onions down for ages until they're really soft and squishy. My mum doesn't like them cooked down so much, so experiment a little. I use a little olive oil and some garlic and salt.

Then I add a veggie stock cube, although not often since I don't like the unnatural ingredients, about 3tbs nutritional yeast, about 1.5 cups water/stock/soup then cook that for a bit.

Then a little flour, say about the same as the nutritional yeast. Stir til thick and spread over stuff like gravy.

Awesome baked into a shepherds pie!  Cheesy 
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