$\"Allergen$

free from gluten and the top 8 food allergens<\/p><\/div>\n

Creamy mushroom gravy is not only the perfect partner for biscuits, but pairs well with everything from smashed potatoes and meatloaf-your-way, to pasta and casseroles.<\/p>\n

Mushrooms give this gravy a meaty texture that is packed with umami, and with a touch of toasted fennel seeds, what a match for sausage gravy!<\/p>\n

See how easy it is to make this rich, satisfying gravy without the classic veal stock, gluten or dairy.<\/p>\n

It’s so incredible, you’ll be tempted to skip right to the gravy and make it the main meal.<\/p>\n

<\/p>\n

The creamy white “mother sauce” called b\u00e9chamel, is the basis for our mushroom gravy. Also known as champignon, it is one of the many small sauces created from the versatile b\u00e9chamel.<\/p>\n

$\"How$

mise en place for bechamel<\/p><\/div>\n

The method for making a basic b\u00e9chamel is quite simple.<\/p>\n

Rice milk, onion, cloves and bay leaves are brought to a boil and then simmered for 10 minutes. The liquid is then strained and reserved.<\/p>\n

Next comes the roux, a cooked mixture of equal parts of flour and fat. An allergy-friendly margarine, such as Earth Balance is melted over low heat. Sweet white rice flour is stirred in and cooked for 1 minute.<\/p>\n

The reserved liquid is gradually whisked into the roux over medium heat, then gently simmered for 15 minutes.\u00a0Salt, white pepper and nutmeg are whisked in.<\/p>\n

Here we have the easiest of the 5 mother sauces, b\u00e9chamel.<\/p>\n

$\"How$

bechamel<\/p><\/div>\n

This base sauce is great in lasagna, casseroles, for mac ‘n cheese, and in making a variety of small sauces, including cream sauce, mornay, cheddar cheese sauce, mustard sauce, soubise, poblano cream sauce, and tomato cream sauce…whew!\u00a0It’s also perfect for mushroom gravy!<\/p>\n

To start mushroom gravy, onions, garlic and fennel seeds are cooked for 2 minutes over medium heat.<\/p>\n

The Success Factor<\/strong><\/p>\n

Divide a pound of cremini or button mushrooms, or a combination of both into two parts. Half are pulsed in a food processor, and the other half are diced by hand as shown below. We’ve made the gravy using all pulsed mushrooms. We’ve also made the gravy using all diced mushrooms. We found the best results were a combination of half pulsed and half diced, which gives the perfect “sausage gravy” texture.<\/p>\n

$\"Vegan$ <\/p>\n

The mushrooms are added to the onion\/fennel mixture and cooked for 8 minutes. It’s important to cook the mushrooms until all of the liquid has evaporated, as below.<\/p>\n

$\"Dairy$ <\/p>\n

The b\u00e9chamel sauce is poured over the mushrooms, stirred and heated through, then seasoned with salt and pepper.<\/p>\n

$\"Best$ <\/p>\n

There are so many ways to enjoy this delicious gravy.<\/p>\n

$\"Allergen$ <\/p>\n

Biscuits and gravy are always a winner, and a popular breakfast dish in the United States, especially in the South.<\/p>\n

Celebrating Foods Free<\/p>\n