Mixed Mushroom Gravy

Elevate your favorite cold weather dishes with this rich and savory gravy. Made with a medley of mushrooms, aromatic herbs, and creamy Three Trees Original Almond Milk, this gravy is easy to assemble and can be used in many ways. Pour it over flaky biscuits, mix it with your favorite pasta and sauteed greens or add it to soups for an extra boost of umami and body. With its silky texture and umami-rich taste we hope that this gravy becomes a staple in your recipe repertoire.

Recipe by Hedonist in Moderation | Photo by Hedonist in Moderation

    • 3 Tbsp olive oil

    • 1 large onion, chopped

    • 1 ½ tsp kosher salt, divided

    • ~ 4 c mixed mushrooms, roughly chopped (See Notes)

    • ¼ tsp thyme

    • ¼ tsp sage

    • Black pepper

    • ~1½ c Three Trees Original Almond Milk

    • 2 tsp apple cider vinegar

  • Heat olive oil in a large saute pan over medium low heat. Add onions, ½ tsp of salt and cover. Saute for 10-15 minutes until the onions are translucent and soft. 

    Add mushrooms and the remaining 1 tsp salt. Cook for about 7 minutes until the mushrooms have released much of their moisture

    Add sage, thyme and a few grinds of black pepper. Stir and cook for 1 minute.

    Remove from the heat and add the milk and apple cider vinegar. Transfer to a high powered blender to process until smooth. If you prefer a chunkier texture, use an immersion blender. Taste and adjust seasonings. Depending on your thickness preference, you may wish to add more milk.

    Yield: ~ 3c

    ‍

    NOTES
    Ideal mushrooms to use include king trumpet, shiitake, crimini and/or portobello.