Thyme Mashed Potatoes with Mushroom and Sage Gravy

Tuesday, August 1, 2017

Right about this time of the Summer I start to crave Autumn.  Comfort food is my favorite and I have a mental log of all the stuff I want to make beginning in the Fall and extending all the way through the Winter.  Last year, my Thanksgiving feast was the stuff of legends.  It was my first time cooking an entire vegan holiday meal, and I crushed it.  I had all the classics, with amazing stuffing, pink peppercorn gravy, roasted mushrooms, broccoli salad (that I lifted from the Outlander Cookbook...) and an amazing Field Roast en croute.  Not once did I miss having Turkey.

Last year's Thanksgiving.

So anyway.  I've been craving these heavy and satisfying foods lately, and of course I've been practicing for the holiday parties I'm planning on having.  So this weekend, I made mashed potatoes (a request from Alex) with gravy.  I added thyme leaves to the water while the potatoes boiled and it really had a great effect.  The gravy is pretty much like gravy I always make, except this time I used mushroom broth instead of vegetable broth for a more earthy, hearty taste.  I also added in some dried foraged mushrooms and WOW.  I'm definitely making this one for the holiday menu.


Mashed potatoes-
6 red potatoes, quartered with skin
sea salt
about 3 tbsp. vegan sour cream
about 1 tbsp. vegan butter

8 oz. crimini mushrooms
dried forest mushrooms (any dried mushrooms will do)
dried ground sage
1 scallion (a lot)
sea salt
1 tbsp vegan butter
2 cups mushroom broth

Fill a large pot with water and bring to a boil, sprinkling in salt.  Add in the quartered potatoes and thyme and stir well.  Allow to boil until potatoes are easy to pierce with a fork.  Drain and mash roughly with a hand masher.  Add in enough sour cream and butter to make creamy, but still lumpy. Salt and pepper to taste.

For the gravy, heat butter in a medium pan and add in mushrooms and scallions (before butter browns).  The dried mushrooms will stay hard until you add in the broth, so don't worry.   Add in sage per your taste.  Let sauté until the mushrooms are tender and add in the broth stirring well.  Salt and pepper to taste.  Once the dried mushrooms are soft, whisk in flour slowly until gravy thickens.

Serve the gravy atop the potatoes and enjoy.  I served mine with highly fried "turkey" cutlets and sautéed spinach.

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