This Thanksgiving we are heading to the mountains to cook and overeat with another couple. The meal will be meat-heavy with a vegetarian flare. I am in charge of the turkey along with some traditional sides which I will make vegetarian. I wanted to have an option for vegetarian gravy. One cannot eat mashed potatoes without gravy, right?
I have said it before and I will say it again, I am all about the sides during Thanksgiving and especially the gravy. I put it on the stuffing as well as the mashed potatoes, along with a drizzle or two over the turkey.
I tend to dislike most vegetarian gravies as they are over-salted or too paste-like, along with being bright yellow thanks to most vegetarian broths. I used my rich mushroom stock for this recipe and it came out so flavorful. Lenny kept insisting that it was a beef-based gravy, and not vegetarian gravy, it has that much flavor. The deep dark color is from the caramelized mushrooms in my stock recipe.
I use the same method for this vegetarian gravy recipe that I use for my meat-based gravy recipes. It is the beurre manie method, (little how-to video) which is basically making a paste out of butter and flour. This method creates a super smooth gravy with no lumps and is so fast as well as easy. Perfection every time!
** makes just under 4 cups of gravy
4 tablespoons unsalted butter, room temperature
4 tablespoons flour
4 cups rich mushroom stock
Mix together butter with flour to form the beurre manie.
Place turkey stock in a large, shallow frying pan or roasting pan from the turkey on the stove over medium heat.
Whisk in the beurre manié until smooth, then switch to a wooden spoon and continue stirring until thick.
Season to taste with salt and pepper.