Creamy Mushroom Gravy
Servings: 10 ladles
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Equipment
- large stock pot
- Food Processor
- Vitamix or Blendtec
Ingredients
SAUTÉ
- 1/4 c unrefined coconut oil
- 1 1/2 whole shallots
- 2 clove garlic
- 1/2 whole onion; white
- 1/4 lb mushrooms; bella
- 1/4 lb mushrooms; white
- 3 1/2 tsp Himalayan sea salt
- 1 1/2 tsp black pepper
- 1/4 c lemon juice
- 1/2 T garlic powder
ADD WATER - BUILD SAUCE
- 20 oz purified water; cold
CREATE CASHEW CREAM
- 1/2 lb cashews; raw soaked and strained
- 12 oz purified water; cold to make the cashew cream
THICKEN SAUCE
- 12 oz purified water; cold to thicken the starch
- 3 Tbs corn starch; non gmo
TO RINSE OUT THE BLENDER CANISTER
- 4 oz purified water; cold to clean the canister; pour into pot after
ADD BEYOND MEAT (optional)
- 5 whole Beyond Meat Patty
Instructions
SAUTÉ
- Add all sauté ingredients to a large stock pot in the order listed over medium heat.
- Sauté for just over 5 minutes. Everything should be smelling great and the vegetables should be softening up quite a bit.
ADD WATER - BUILD SAUCE
- Add the water from ADD WATER - BUILD SAUCE section.
CREATE CASHEW CREAM
- Add the soaked, rinsed and strained raw cashews to the Vitamix or Blendtec.
- Add the 24 oz cold water and blend on high until smooth, then pour into the pot.
THICKEN SAUCE
- Add the water to the Vitamix or Blendtec and add the corn starch. Blend and pour into the pot.
- Be sure to stir often as the sauce is thickening and will burn more easily.
CLEAN CANISTER
- Pour the cold water into the Vitamix or Blendtec and blend on high, then pour the water into the pot.
COOK & STIR
- Allow to cook for about 10 minutes, stirring frequently.
- Remove from heat.
- The gravy may be served immediately over biscuits, potatoes or pasta. ENJOY!!
SERVE OR STORE
- Leftovers may be stored in the refrigerator for up to a week, or frozen for up to 3 months in a freezer safe container. ENJOY!