Last year I knuckled down and came up with my own gravy so I could have biscuits and gravy at home. I wrote this up back before I discovered the joy of cooking by weight (and using the metric system).
Ingredients:
1 lb. mushrooms, chopped
1/2 c. celery, sliced
1/4 c. butter or olive oil
2 ½ c. vegetable broth
1/4 c. flour
½ tsp. sage
½ tsp. marjoram
½ tsp. thyme
¼ - ½ tsp. asafoetida
1 ½ Tbsp. soy sauce
Make ahead:
- Vegetable broth: using the same or compatible spices. Note, if making broth to the purpose go easy on the salt-- the soy sauce adds a lot of salt later in the process.
- Faux 'sausage': mix the 'sausage' with the same or compatible spices as the gravy uses. I use a pastry blender to break up the tube of 'sausage'.
- in 1 Tbsp of butter or oil, sauté the 'sausage' in the skillet
- continue to break up the 'sausage' into bite sized pieces and cook until browned
- set aside for later use.
- Chop the mushrooms and celery.
- Melt the butter or heat the oil a large skillet and sauté the celery with the asafetida over medium heat
- Add the chopped mushrooms to the celery and cook until the mushrooms start to soften
- Add the vegetable broth, seasonings, and soy sauce and stir until mixed
- Slowly add the flour, stirring well to prevent lumps. Continue to stir until gravy begins to thicken
- Bring briefly to a simmer and then reduce heat to low
- Stir for 8-20 minutes until the gravy thickens
- Add faux sausage if using, and let heat on low until 'sausage' is warmed through
Serve with biscuits, mashed potatoes, or anything else you like with gravy. This keeps well in the refrigerator and can be reheated in the microwave.
Tools: large skillet
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