Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for nine years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my award-winning debut cookbook All the Sweet Things which was released in the spring of 2017 and won GOLD at the Taste Canada Awards for Best Single Subject Cookbook of 2017. I’m so proud of that accomplishment! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.
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.
Happy #DayoftheMushroom! This is the mush wonderful time of the year and we’re going to celebrate with three equally delicious and amazing recipes! Mushrooms are so versatile in their uses and types as they make a great substitution or addition to a wide range of dishes! From breakfast to dinner mushrooms can be an element of every meal and that’s why were going to share a breakfast, lunch and appetizer recipe with all our fellow mushroom lovers.