Vegetarian Thanksgiving Recipes
Servings: 6 people
Sautéed Mushrooms
- 1 tablespoon (15 grams) extra virgin olive oil
- 1 pound (460 grams) mushrooms sliced 1/8 inch or 3mm thick
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cloves garlic
Gravy
- 2 tablespoons (30 grams) butter or dairy-free butter
- 4 tablespoons (30 grams) all-purpose flour
- 2 cups (500 grams) vegetable broth
- 1 sprig rosemary
- 1 tablespoons (15 grams) soy sauce
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- Clean the mushrooms; you can rinse them under running water if they are heavily soiled or brush them with a wet paper towel if they are not too soiled.Cut them into not-too-thin slices of about ⅛ inch or 3 millimeters.
- Warm up the olive oil in a large skillet. Add the mushrooms, season them with salt and black pepper, and cook them on medium-high heat for about 10 minutes or until they brown.Add grated garlic and cook for 2 more minutes.
- Note: the mushrooms will first release water. Keep cooking them until the pan is completely dry and they squeak and brown on the pan. Color equals flavor.Transfer the mushrooms onto a plate and set them aside.
- Then in the same pan, melt the butter, add the flour and stir with a whisk for a minute until the flour-butter mixture starts to bubble.
- Add vegetable broth, soy sauce, and the rosemary sprig, then simmer while stirring until the liquid thickens.
- Add in the mushrooms, and stir for another minute.Add a little more broth if the sauce gets too thick, then taste and adjust for salt.
- Serve in a bowl as a side to mains, veggies, or mashed potatoes.
Nutrition information is an estimate for one serving of mushroom gravy out of six servings.
