As a person who has flexed throughout her life between various meat and dairy consumption diets (vegetarian, pescatarian, vegan, flexitarian), Thanksgiving is a new dietary navigation every year.
But no matter my current meat-eating habits, I’ve discovered a recipe that I crave year over year: porcini mushroom gravy!
I’ve never been a huge gravy fan because I made my mother’s old-fashioned, thick, chunky gravy recipe as a child and know exactly what types of meats go into it. Consider me scarred for life!
So, if you find the obscure meat bits too much for your sensitivities, here’s an alternative that is so yummy, it’s become my favorite part of my Thanksgiving plate.
Porcini Mushroom Gravy
1/2 oz dried porcini mushrooms
2 tbsp warm water
1 1/2 tbsp canola oil
6 tbsp white whole-wheat flour
2 cups veggie broth
1 tsp onion powder
1/4 tsp freshly ground black pepper to taste
Soak mushrooms in warm water for 5 minutes
In 2 quart saucepan, heat canola oil over medium heat. Whisk in four until blended and continue stirring until roux is lightly browned and develops nutty aroma.
Whisk in broth and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.