King Oyster Mushroom Gravy - Gillan Elizabeth
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King Oyster Mushroom Gravy - Gillian Elizabeth - #vegan

King Oyster Mushroom Gravy

As this king oyster mushroom gravy cooked the delicious aromas wafted through the house. I was salivating in anticipation to try it. Rightly so, as this gravy was a huge hit at Thanksgiving.

King Oyster Mushroom Gravy - Gillian Elizabeth - #vegan

The key ingredient in this recipe is the king oyster mushroom, also known as the king trumpet mushroom. King oyster mushrooms help to reduce inflammation in the body, lower cholesterol, reduce risk of cancer, and increase brain function. The mushroom itself has a very light flavour and takes on the other flavours in the dish very well. It provides a satisfying and creamy texture to this recipe.

King Oyster Mushroom Gravy - Gillian Elizabeth - #vegan

It’s as simple as 1, 2, 3 to make this gravy.

Sauté. Simmer. Blend.

King Oyster Mushroom Gravy - Gillian Elizabeth - #vegan

This King Oyster Mushroom Gravy is:

& Earthy

King Oyster Mushroom Gravy - Gillian Elizabeth - #veganKing Oyster Mushroom Gravy - Gillian Elizabeth - #vegan

This recipe is the perfect compliment to mashed potatoes, fries, roasted cauliflower, and more. If you’re making this recipe in addition to a holiday meal, check out my other holiday recipes like this Cranberry Sauce, Zucchini Gratin, Cranberry Cheesecake Infused with Rosemary, Maple Glazed Brussels Sprouts, Teff Flour Gingersnap Cookies, or Nanaimo Bars.

Be sure to let me know what you think of this recipe by leaving a comment and rating below. Be sure to save it to your Pinterest boards to save for later and share a picture with me on Instagram @gillianelizab3th. I hope you enjoy this recipe!

King Oyster Mushroom Gravy
Recipe type: Sauce
Cuisine: Vegan, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 2½-3 cups
Creamy, savoury, salty King Oyster Mushroom Gravy. Ready in less then 20 minutes.
  • 2 tablespoons extra-virgin olive oil
  • 2 cups king oyster mushrooms, sliced (2-2 ½ mushrooms)
  • 1 shallot, minced
  • 5 springs fresh thyme, plucked
  • 2 cups vegetable stock
  • 2 tablespoons all-purpose gluten-free flour
  • Pink Himalayan salt and/or pepper, to taste
  1. In a large skillet, heat the oil over medium-high heat. Cook the mushrooms and shallot, until browned, about 8 to 10 minutes.
  2. Add the thyme and cook for another 30 seconds. Add the vegetable stock and bring to a boil. Then lower the heat and let simmer for 5 minutes.
  3. Transfer mixture to a high speed blender and blend until smooth.
  4. Pour mixture back into the skillet and slowly whisk in the flour, to create a thicker gravy. Season with salt and pepper, to taste. Strain through a sieve for a super smooth gravy or serve as is.

King Oyster Mushroom Gravy - Gillian Elizabeth - #vegan


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