Saturday, November 26, 2011

Vegan mushroom gravy for a crowd

My main contribution to friend Thanksgiving (Thanksgiving part I!) this year. Actually Lester did all of the chopping for this, and it's a considerable amount of chopping, so he should get most of the credit. A food processor would help with that. Substitute whatever mushrooms you like, of course. Makes 4-6 c gravy, enough to comfortably feed about 15 wonderful friends.

2 heads roasted garlic
several T earth balance
2 shallots, minced
5 large portabellas, minced
several cups (maybe 8oz?) shitakes, minced
1 t no-chicken bouillon
pepper, thyme, and paprika to taste
2 t cornstarch
2 t flour
wine and water
salt to taste

Start the garlic roasting (drizzled with oil and wrapped in foil) at whatever temperature the oven is at, and get all the ingredients chopped and ready to go. Saute the shallots in the earth balance in a large frying pan, then add the mushrooms and cook (may need to add the mushrooms in batches, letting each batch cook down a bit to make room for more). Stir in the bouillon, spices, and starches. Splash in some liquid and let simmer and thicken to your desired consistency. I wasn't measuring this part at all, but I probably used about 1/3 c red wine and 1-2 c water over the course of several additions; you may want more flour and/or cornstarch too. Whenever the garlic is done, scoop out the cloves into a little bowl, mush them up a bit, then stir them into the gravy. Adjust the spices at the end, adding more salt only if there wasn't enough from the bouillon. Serve hot over Michelle's turkey, Lindsay's biscuits, Elise's taters, and many different stuffings.

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