Guest Post: Southern Style White Gravy with Mushrooms
We have a guest in our kitchen today! Carole of The Yum Yum Factor, is sharing her delicious gravy recipe that you’ll want to try on almost everything!
I love Southern style biscuits and gravy and when we travel to the Southern US, I order it all the time. I don’t make it at home because it’s very fatty with all of that sausage and nobody else in my house likes biscuits. Too many vegetarian versions include vegetarian “sausage” and I wanted to avoid that as well so I started to experiment with finely chopped mushrooms in its place. Adding a bit of miso really ups the umami and makes sausage totally unnecessary and, in fact, I prefer it.
I love this on poached or scrambled eggs on toasted English muffins or toast instead of biscuits. It’s also delicious on scrambled eggs, pork chops, pork tenderloin, roasted chicken etc. So, basically, everything.
When reheating, you will probably have to add a little broth or water as it thickens up in the fridge.
- 3 oz finely chopped mushrooms (about 3 large or 5 to 6 small)
- 2 tbls chopped onion
- 1 tbls olive oil
- 2 tbls butter
- 2 tbls flour
- Salt, pepper, thyme
- 1/5 cup mushroom or veg broth
- 1 tbls white miso
- 2 tbs mushroom, veg broth or water
- 3/4 evaporated milk
- Saute the onions in the olive oil until soft. Add mushrooms and cook until soft and release their liquid and start to dry while browning.
- Remove the onions and mushrooms but leave any fat and add the butter to the pan
- Whisk in the flour and cook for a few minutes, until it starts to brown just a bit. Add about 1/4 tsp salt, a few grinds of black pepper and fresh thyme leaves from a couple of stalks.
- Stir in the broth and milk and add onion and mushrooms back in.
- Mix miso with a couple tbls of stock to smooth it out and add that into the pan.
- Let come to a simmer, add more stock if you want it thinner.