Vegetarian Gravy

[veggievixen]

This is a recipe from Blue Bird Bistro (a fantastic restaurant in the Crossroads District) for Vegetarian Gravy.
It sounds delicious! I would probably substitute something else for the milk and cream, not just from a vegetarian standpoint but for less calories as well.

Vegetarian gravy

Ingredients
1 c. flour
½ lb. organic butter
1 c. shallots – minced
½ c. garlic – minced
4 c. organic heavy cream
8 c. organic whole milk
Black pepper and salt – to taste
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried sage
1 tsp. celery salt
1 tsp. toasted fennel seeds
1 c. sherry
8 c. sliced domestic mushrooms
Juice of 1 lemon
2 tsp. hot sauce

Directions
Measure milk and cream into a saucepan and heat gently over low flame. In a separate saucepan, melt butter – careful not to burn – add shallots and garlic and sauté. Wisk in flour and dried herbs/spices and sauté until it browns slightly, releasing a nutty scent. Fold in mushrooms. Season with salt and pepper. Add sherry and cook until completely combined making sure there are no lumps. Add milk and cream. Add lemon juice, hot sauce and salt and pepper to taste.

Makes enough for an army.[/color]

[thisgreenlife]

That does sound delicious! I wonder if you could maybe fix some veggie sausage from Morningstar Farms and put it in the gravy, too. Then you could put it over biscuits for a good breakfast. Mmm, I may have to get my wife to try that sometime!