Creamy Mushroom Gravy
Prep: 10 minutes Cook: 15 minutes
Serves:Makes about 3 cups
By Cathy Fisher
This gravy is delicious with mashed potatoes or the Lentil and Rice Loaf. It's rich and flavorful even without soy sauce, flour or cornstarch.
- 2 cups water
- 1/4 cup raw unsalted cashews
- 6 medium white or brown (cremini) mushrooms
- 1 1/2 cups chopped yellow onion
- 1 small carrot, sliced
- 1 stalk celery, sliced
- 2 tsp garlic, minced
- 1 tsp poultry seasoning
- freshly ground black pepper
Place the water and cashews into a blender, and set aside.
In a medium saucepan on high heat, add 1 tablespoon of water, and when it starts to sputter, add the mushrooms, onion, carrot, and celery. Cook stirring for about 3 minutes until the vegetables soften, adding a little water as needed to prevent sticking. Add the garlic and poultry seasoning, and continue stirring for another 2 minutes (adding water as needed).
Add the cooked vegetables to the blender of water and cashews, and blend until smooth (add more water if you'd like a smoother consistency). Return the gravy to the saucepan (on medium heat) and stir briefly just to reheat, grinding a bit of black pepper in at the end. Serve immediately.