Vegan Mushroom Gravy inspired by @whitfieldpgh

Whether at home or eating out, brunch can be chaotic in so many ways, but hard hats don’t typically factor into that chaos.

Whole Grain Biscuits & Biscuit Toppings // www.WithTheGrains.com

However, when Ace Hotel first opened in Pittsburgh, I had the privilege of attending a soft opening brunch at its restaurant, Whitfield. There was nothing soft about that brunch. There were shrill fire alarms on repeat, construction workers in a constant back and forth motion, and a nagging sense that maybe we should have been wearing protective head gear. However, that brunch was magical because it’s the brunch that introduced me to Mushroom Gravy!

Whole Grain Biscuits & Biscuit Toppings // www.WithTheGrains.com

Those biscuits & mushroom gravy are still on Whitfield’s brunch menu for good reason, so if you live in Pittsburgh or are planning a visit, pencil that meal into your brunch slot (the soft opening dust has long since settled, and now it’s a gleaming space). If, however, the steel city is not on your agenda, I offer this recipe for mushroom gravy. The Urban Farmer performed his taste-tester duties and swears by my attempt to match that first blissful gravy experience.

Whole Grain Biscuits & Biscuit Toppings // www.WithTheGrains.com

Vegan gravy may seem like an oxymoron, but this mushroom version will appease vegans, vegetarians and carnivores alike, which is why I also recommend it if you want to follow my lead and throw a Biscuit Buffet Brunch. If biscuits feel intimidating, pair this gravy with a whole grain or gluten free pasta or mashed potatoes. The possibilities abound!

Cheers,


Vegan Mushroom Gravy
Yield: ~ 3 1/2 cups

About this Recipe: This vegan gravy comes together easily. Experiment with different varieties of mushrooms for different flavor profiles. Pairs well with biscuits, potatoes or pastas.

Ingredients

1/2 cup organic avocado oil
1/2 cup small onion, finely chopped
4 ounces (1 cup) baby portobello mushrooms, finely chopped

1/2 cup whole wheat flour

3 to 4 cups organic vegetable stock, preferably homemade, as needed

1 teaspoon Bragg’s amino acids (or soy sauce), more to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

fresh thyme

Directions

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.

Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened.

Season with Bragg’s or soy sauce, salt and pepper. Serve as is, or combine in a food processor for a smoother consistency.

Garnish with fresh thyme.

Enjoy!

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