There’s nothing like a warm creamy mushroom gravy to serve over mashed potatoes, patties, or green beans. This recipe is a must for any holiday meal, and a great addition to your lunch on a cold day!
Mushroom Gravy
Yield: 2 quarts
Ingredients
BLEND until smooth
- 1 cup cashews OR blanched almonds
- 2 cups water
- 3 Tbsp cornstarch OR arrowroot powder
- 1 ½ Tbsp onion powder
- 1/2 tsp garlic powder
- 1 ½ tsp salt to taste
- 2 tsp Country Style Seasoning (See recipe in Miscellaneous section)
- 1 tsp lemon juice optional
LIGHTLY pulse in blender
- 4 oz canned mushrooms
RINSE out blender
- 2 ½ cups water
ADD
- 2 Tbsp dehydrated minced onion
Instructions
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BLEND first set of ingredients together until very smooth. Add some of the additional water if needed, to help blend.
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IF your blender is small, you may need to blend part at a time, OR just make a smaller recipe.
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ADD canned mushrooms and lightly pulse blender, until mushrooms are chopped.
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POUR into a kettle and use the remaining additional water to rinse your blender.
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ADD dehydrated minced onion and stir.
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COOK on medium-high heat until it boils, stirring constantly.
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BOIL 2 minutes.
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SERVE immediately OR pour into jars and refrigerate until ready to use.
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THICKENS as it cools. Add more water, as needed.
Recipe Notes
You can decrease cashews to 1/2 cup and add 1-2 cups cooked rice. Adjust water as needed.