King Oyster Mushroom Vegan Gravy

December 18, 2019
Jared
Main Dish

Updated: January 31, 2022

8 cups
0.0

Don’t underestimate the power of an awesome gravy! There’s nothing standard about this – we’ve upped the ante with lashings of pulled King Oysters, creating a punchy, bold flavour and a texture that adds star quality to any roast. Goes well with everything, be generous!

Try this gravy on our Roasted Butternut Squash Tenderloin, Wicked Easy Mashed Potatoes Recipe, or the Best Tofu Turkey Bites. Check out the video here to see it all come together!

Ingredients

6 each King Oyster Mushrooms, shredded (technique shown at time [6:40] on video recipe)
8 Cups, or 2 Litres, water or low sodium veg broth (optional)
3 Garlic cloves, minced
1 1/2 T Wicked Sage, Onion, Garlic spice blend
1 bunch fresh sage
1 T oil
1 t black pepper
1 bay leaf
1 Cap full of Gravy Browning Season (optional)
Coarse salt to taste
1 T ground black pepper
2 T plant-based butter

Basic Roux:

¼ cup flour (Roux)
3 TBS plant-based Butter (Roux)

Instructions

Preheat oven to 200C/400F (on convection if possible)
Shred mushrooms, and then heat up cast iron pan until wicked hot. Add oil, and saute mushrooms.
As mushrooms cook, add Wicked Sage, Onion, and Garlic spice blend, a pinch of salt, and black pepper.
Allow mushrooms to cook down until they start to wilt and crisp up, then place cast iron in oven until mushrooms crispy and golden, about 5-10 minutes.
Remove mushrooms from oven and stir in 1 tablespoon of plant-based butter.

Roux to gravy

In medium saucepan on medium heat, melt the butter, add in flour and whisk together. Cook for a couple minutes. Add in tablespoon of the sage, onion, garlic spice blend, and some fresh sage, and continue whisking.
Slowly ladle in water while whisking together (prevent lumps) until all broth is added and thickened. Add a bay leaf.
Bring back to simmering boil stirring often then lower heat to low setting and cook an additional 15 minutes stirring frequently to prevent burning.
Taste and add a pinch more seasoning as needed and browning color seasoning (optional and add less to start with – mixing in before adding more, until desired color is achieved) .
Add mushrooms to gravy and switch pot to low heat.
Remove from heat and set aside.

Notes

Options:

For extra rich and glossy gravy whisk in an additional pad of butter towards the end.
Add potato water to gravy if it is getting too thick
Add 1 TBS of fresh thyme at the end.
The shredded mushrooms can be tossed with oil and seasonings and roasted until crispy brown then added to gravy for a deeper-richer flavor.