Thursday, October 15, 2009

Mushroom Gravy For a Crowd

mushroom gravy

Do you ever worry that you won't have enough gravy? I do. Clearly. Because when I set out to make gravy for Thanksgiving last weekend, I decided I'd better make a lot just in case. After all, my days of making vegan gravy for one are long over. At this weekend's dinner there were four (FOUR!) vegetarians at our dinner table. And everyone needs gravy. I figured I'd make twice as much as I normally do and that would cover it.

Indeed it did. I made ten cups of gravy. Ten cups! Slightly overboard perhaps. But we certainly had enough gravy. The good news is twofold: 1. It is good to have leftover gravy, and 2. gravy freezes well. That second one is a winner for me because I don't actually enjoy making gravy. It always comes at the end of a long cooking session and I usually want to just hurry up and eat already. Having gravy on hand in the freezer makes this much less annoying.

So go ahead! Make the full recipe! Have a bathtub full of gravy! You'll be happily eating open-face sandwiches for days and days.

chop chop

Mushroom Gravy For a Crowd

1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 cups of mushrooms, roughly chopped (I used portobellos and creminis)
1 bay leaf
1/4 cup red wine or port
4 tbsp soy sauce
4 cups vegetable coup stock
1 tsp sage
1 tsp thyme
1 tsp rosemary
black pepper to taste
1 tbsp flour

Heat oil over medium heat in a large saucepan.

Add onion and garlic and saute until onions are tender.

Add mushrooms, bay leaf, wine, and soy sauce. Stir constantly until mushrooms begin to reduce in size (five minutes or so).

Sprinkle flour onto mushroom mixture and stir until it has completely combined.

Add soup stock, herbs, and pepper. Raise heat to medium high. Let simmer until mushrooms are very tender.

Remove bay leaf and blend gravy with your handy immersion blender (or transfer to a blender or food processor) until smooth.

Makes ten (ten!) cups.

Some Notes:

-The Man of Science was out of town last night and I had vague-but-grand plans for all the cool, girly stuff I was going to do. What did I end up doing? I ate a tempeh bacon and tomato sandwich for dinner and listened to loud music while sewing. Then I went to bed early with two dogs and a cat for company. I am a mild party, rah rah hooray.

-Anyone else getting Mofo fatigue? I wake up every morning and think, "Oh shit! Do I have stuff to blog about?" Press on, vegans. Press on.

-Something I've been listening to lately is Hooray For The Riff Raff. Perfect for this season of cooling weather and root vegetables.


J.

7 comments:

The Voracious Vegan said...

HA! I worry I don't have enough gravy when it is just me and my husband eating. There is no such thing as too much gravy and that is a proven fact. Mmm...all this gravy talk has me hungry! Thanks for the delicious recipe.

Sophia.Pflieger said...

There is no such thing as too much gravy, especially when the gravy looks this good!!
Yummy!
http://whatyourmommadidntknow.blogspot.com/

A said...

PERFECT timing!!! I usually buy packaged vegetarian gravy for American Thanksgiving but I'd love to make my own! I'm going to tag this in my Delicious bookmarks for next month!!!! YOU ROCK!!
-A

Man of Infirmity said...

That's a pretty amazing opening sentence!

XUP said...

I always make a vat of gravy at once, too and freeze it - same reason. I like to let the onions get really, really dark though because I like the taste of that almost burnt onion flavour in the gravy. Also, I've found using arrowroot instead of flour is a) easier to deal with and b) tastes nicer. Don't use too much though or it gets kind of slimy. --- Just my veg. gravy thoughts.

Monique a.k.a. Mo said...

Ha ha. This is great! I'm gonna make some gravy and freeze it.

T said...

I don't like making gravy either, but its always nice to have around.

And your girls-night-in sounds fun! I am dying here in Bxl without my knitting gear and am feeling a big craft-shaped hole in my heart... :(