Speedy, Spicy, Mushroom Gravy

Dietary: Vegetarian

Covers 6 Biscuits

Ingredients

• 6 tablespoons of butter

• 2.5 cups of milk

• ¼ cup of flour (I use whole wheat)

• 4 ounces baby bella mushrooms (6-8 button mushrooms) finely chopped

• 1 teaspoon smoked paprika (paprika would also be fine)

• 1 teaspoon of liquid smoke (the secret ingredient!)

• 1 teaspoon of salt (plus more to taste) 

• 1 tablespoon Trader Joe’s Umami Seasoning

  • Sub for 2 teaspoons onion powder, 1 teaspoon mustard powder, and a dash of red pepper flakes 

• Ground black pepper to taste (I like a LOT)

• A dash or two of cayenne pepper 

Directions

1. Melt 4 tablespoons of butter on low/medium heat and then stir in the ¼ cup of flour. 

2. Let the flour brown and bubble for about 5 minutes while regularly stirring so it does not burn.

3. While monitoring the flour and butter mixture, sauté the mushrooms in 2 tablespoons of butter with all of the spices and the liquid smoke. This can also be done first if you don’t want to dirty two pans, just remove before starting on the flour.

4. After 5 minutes, turn up the heat to medium and add the milk to the flour and butter mixture, whisking continually while it thickens. 

5. Once the gravy has thickened, stir in the mushroom mixture.

6. Add more cayenne, salt, and pepper until it reaches the spice level you enjoy. 

7. NOTE: This is a thick gravy intended to be dolloped over biscuits and topped with a runny egg. You can thin the gravy with water or milk if you prefer a thinner consistency. 

The Story

I was never a biscuits-and-gravy-gal, primarily because I had never really tried it. Once I started eating more meat (circa 2011), I discovered that I actually really like it!

I first tried making gravy from scratch during a birthday weekend getaway for one of my best friends. It was a gutsy move, trying a very foreign recipe for the first time and serving it to 8 of your friends! Thankfully, it actually worked out, but I didn’t give it much more thought after that.

Fast forward a few years when I had the most divine mushroom gravy and biscuits at a vegetarian brunch place. I again attempted scratch-made gravy, but this time a meatless version…it was a TOTAL FAIL.

I had all but given up on this recipe venture until a few weeks ago. Evan was voicing a craving for biscuits and had even picked some up from the store. Those biscuits glared at me for two weeks until I finally took note of my previous mistakes and dove in.

Somehow, just somehow, the gravy actually worked out. This recipe is so good, it had us both wanting more! The spicy, peppery kick with the creamy, savory flavor will have you hooked!

Please let me know how this turns out for you and if you think you will be kicking sausage gravy to the curb!! (Unlikely.)