Creamy Mushroom Gravy
Yield 6 Cups
Free of: gluten and top 8 allergens.
This delicious creamy mushroom gravy is not only perfect for biscuits, but pairs well with everything from smashed potatoes and meatloaf-your-way, to pasta and casseroles.
Ingredients
Bechamel
6 cups rice milk (see recipe notes)
1/4 of a yellow onion
2 whole cloves
2 bay leaves
6 tbsp allergy-friendly margarine, such as Earth Balance
6 tbsp sweet white rice flour (see recipe notes)
1 tsp salt
1/8 tsp white pepper
1/4 tsp nutmeg
Creamy Mushroom Gravy
1 tbsp grapeseed oil
1 small onion, cut in quarters
2 garlic cloves
16 ounces button or cremini mushrooms, or a combination, divided (8 ounces + 8 ounces)
1 tsp fennel seeds, toasted and coarsely ground
1 quart bechamel (above)
3/4 tsp black pepper
Dash salt
Instructions
- For the béchamel, in a medium saucepan over high heat, bring rice milk, quarter of an onion, cloves and bay leaves to a boil. Reduce heat and simmer for 10 minutes. Strain and reserve liquid, discarding onion, cloves and bay leaves.
- To make the roux, using the same saucepan, melt margarine over low heat. Add flour and cook for 1 minute, stirring constantly.
- Increase heat to medium. Add half of the milk, whisking until smooth. Increase heat to medium-high and add remaining milk, whisking occasionally. When the sauce comes to a simmer, reduce heat and gently simmer for 15 minutes. Remove from heat and whisk in salt, pepper and nutmeg. Set béchamel aside.
- To make the creamy mushroom gravy, a.k.a champignon, place the small quartered onion and garlic in a food processor. Pulse until coarsely ground. Transfer onion and garlic to a small bowl. Set aside.
- Trim and clean mushrooms. Cut half of the mushrooms in quarters and place in food processor. Pulse until coarsely ground. Set aside. Dice the remaining half of the mushrooms.
- In a large saucepan, heat oil over medium heat. Add onions, garlic and fennel and cook for 2 minutes, stirring occasionally.
- Add coarsely ground and diced mushrooms. Increase heat to medium-high. Cook for 8 minutes, or until all of the liquid has evaporated.
- Stir in the béchamel. Add pepper and bring to a simmer, cooking for 1 minute. Season with salt.
Notes
- We suggest using Organic Rice Dream Rice Drink, Original Classic over Organic Sprouted Rice Dream Rice Drink, which curdles in the heating process.
- In this recipe, regular rice flour is not a good substitution for sweet white rice flour, which is much higher in starch than regular rice flour. Sweet white rice flour can be hard to find, but Bob's Red Mill Sweet White Rice Flour can be purchased online or at markets that carry Bob's Red Mill products, such as Whole Foods.
Courses Sauces & Condiments
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/creamy-mushroom-gravy/