Main Course Mushrooms & Gravy
This coming November will be my third Thanksgiving as a vegetarian, but because we celebrate two Thanksgivings every year, one for just us and one with extended family, this year will technically be my fifth and sixth vegetarian Thanksgivings, and where the joke here should be "not that I'm counting," don't be confused, I am totally counting, because it's been a long road getting here. The trouble is always finding a suitable main dish to go with all of the tasty sides, something that's the perfect balance of bland and flavorful you get with a turkey or a roasted chicken. I hadn't until today, but now I've got it and it's July and I'm actually looking forward to Thanksgiving now, will wonders never cease.
We had this for lunch today with sides of roasted okra and a mix of cranberries and mandarin oranges, and it was delightful. For Thanksgiving proper, it'll be served with Thanksgiving Dumplings, some Mos Eisley Roasted Vegetables, fresh sliced pears, and maybe some of these biscuits, if I get around to testing them out first. Maybe with some honey butter, who knows. I do know that it'll be a party, and everyone's invited.
Oh! And the neato-est thing about this recipe, from where I'm sitting anyway, is that it's actually 100% vegan. Since it's the main course, and side-dishes are really easy to make vegan, this means that you could use this recipe to do a full 100% vegan Thanksgiving. I don't know that I will ever want to do that, but I can, and that's just really very exciting. <3
Ingredients
The Mushrooms
1 oz apple cider vinegar
1.5 Tbsp olive oil
2 cloves garlic
2 tsp Mrs Dash Table Blend seasoning
A few shakes' black pepper
2 big portobello mushroom caps, rinsed and patted dry
2 Tbsp oil (for cooking)
The Gravy
1 Tbsp flour
3 Tbsp milk (I used soy)
Salt & pepper to taste
Note: This makes a small serving for two or a big serving for one. Plan accordingly. It's wicked tasty.
Instructions
The Mushrooms
- In a square baking dish, combine vinegar, oil, garlic, seasoning, and black pepper.
- Add the mushrooms. Place them stem-down in the marinade first, pushing on them so they suck up some of the marinade, then flip them over cap side-down and let them marinate like that.
- Leave marinating at least 30 minutes. Longer is just fine.
When you're ready to cook them:
- Heat the 2 Tbsp olive oil over medium heat (7 on my stove) in a pan big enough to contain both mushrooms.
- Add the mushrooms cap side-down and scrape whatever marinade is left in the pan onto the stem-side of the mushrooms, smearing it around so it covers the dark feathery things (technical term).
- Cook, covered, for 5 minutes.
- Flip the mushrooms and press them with a spatula to flatten them, and cook, covered, for an additional 5 minutes.
- This is where you want to start making the gravy (see below)
- When the mushrooms are cooked through, serve immediately.
The Gravy
- In a small bowl, combine 1 Tbsp flour with 2 Tbsp milk, whisking until smooth.
- Add that to whatever's leftover in the pan after you've cooked the mushrooms and whisk until smooth, adding milk until you've reached your desired consistency.
- Add salt and pepper to taste.
Note
My partner passionately hates gravy, and he gobbled this up. Will wonders never cease.
We had this for lunch today with sides of roasted okra and a mix of cranberries and mandarin oranges, and it was delightful. For Thanksgiving proper, it'll be served with Thanksgiving Dumplings, some Mos Eisley Roasted Vegetables, fresh sliced pears, and maybe some of these biscuits, if I get around to testing them out first. Maybe with some honey butter, who knows. I do know that it'll be a party, and everyone's invited.
Oh! And the neato-est thing about this recipe, from where I'm sitting anyway, is that it's actually 100% vegan. Since it's the main course, and side-dishes are really easy to make vegan, this means that you could use this recipe to do a full 100% vegan Thanksgiving. I don't know that I will ever want to do that, but I can, and that's just really very exciting. <3
Main Course Mushrooms & Gravy
The Mushrooms
1 oz apple cider vinegar
1.5 Tbsp olive oil
2 cloves garlic
2 tsp Mrs Dash Table Blend seasoning
A few shakes' black pepper
2 big portobello mushroom caps, rinsed and patted dry
2 Tbsp oil (for cooking)
The Gravy
1 Tbsp flour
3 Tbsp milk (I used soy)
Salt & pepper to taste
Note: This makes a small serving for two or a big serving for one. Plan accordingly. It's wicked tasty.
Instructions
The Mushrooms
- In a square baking dish, combine vinegar, oil, garlic, seasoning, and black pepper.
- Add the mushrooms. Place them stem-down in the marinade first, pushing on them so they suck up some of the marinade, then flip them over cap side-down and let them marinate like that.
- Leave marinating at least 30 minutes. Longer is just fine.
When you're ready to cook them:
- Heat the 2 Tbsp olive oil over medium heat (7 on my stove) in a pan big enough to contain both mushrooms.
- Add the mushrooms cap side-down and scrape whatever marinade is left in the pan onto the stem-side of the mushrooms, smearing it around so it covers the dark feathery things (technical term).
- Cook, covered, for 5 minutes.
- Flip the mushrooms and press them with a spatula to flatten them, and cook, covered, for an additional 5 minutes.
- This is where you want to start making the gravy (see below)
- When the mushrooms are cooked through, serve immediately.
The Gravy
- In a small bowl, combine 1 Tbsp flour with 2 Tbsp milk, whisking until smooth.
- Add that to whatever's leftover in the pan after you've cooked the mushrooms and whisk until smooth, adding milk until you've reached your desired consistency.
- Add salt and pepper to taste.
Note
My partner passionately hates gravy, and he gobbled this up. Will wonders never cease.
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