Mushroom over mashed cauliflower smothered in gravy

By GuidingVegan

Ingredients

• Grilled Mushrooms :
• 2 large Portbello Mushrooms
• Sprinkle of salt & ground black pepper
• 1 teaspoon of extra-virgin olive oil
• Cauliflower Mash
• 1 medium head of cauliflower, trimmed and cut into small florets
• 1 teaspoon of extra-virgin olive oil
• 1/4 cup vegetable broth
• 1/4 teaspoon salt & ground black pepper (or more or less to taste)
• 1/4 teaspoon nutmeg (or more to taste)
• sprinkle of cayenne pepper (optional - it definitely adds some heat)
• handful of your favorite fresh herbs (optional)
• Mushroom Gravy:
• 2 tbsp olive oil
• 3 cups low-sodium vegetable broth
• 1 cup chopped white onion
• 4 cloves garlic, chopped
• 8 ounces of mushrooms - any kind I used portabello, white & brown (which is approximately 3 cups chopped)
• 1 tsp poultry seasoning *see note in summary
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• Salt & Pepper
• 1/4 cup dry red wine
• 2 fresh sage leaves, chopped
• Paste:
• 2 tbsp reduced-sodium tamari
• 3 tbsp nutritional yeast
• 2 tbsp whole-wheat flour (for gluten free gravy - use rice powder)
• 1/4 tsp ground black pepper

Details

Servings 2
Preparation time 15mins
Cooking time 45mins
Adapted from ordinaryvegan.net

Preparation

Step 1

1. Pre-heat the grill or use a greased grill pan over medium high heat.

2. Heat oven to 400 F. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.

3. Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)

4. Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.

5. Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for themushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.

6. Place the Portobellos stem side up on the hottest part of the grill. Cook for about 5 minutes or more. Flip to the other side and cook for an additional 5 minutes or more depending on grill heat. They should be soft and juicy with strong grill marks. Slice and serve immediately over hot cauliflower mash.

Gravy:

In a large sauce pan, heat olive oil.
Add onion and mushrooms and saute three minutes.
Add garlic and poultry seasoning and saute until onion is translucent about another minute or two.
Add red wine and cook one minute, stirring constantly. Stir in remaining 3 cups of broth and fresh herbs. Bring to a boil, reduce heat and simmer. Paste

Paste:

Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste.
Add mixture to pan, whisking constantly to make sure the paste dissolves. Bring to a boil and boil another minute, stirring constantly. Add salt, pepper and fresh sage.
Adjust seasonings.
If you prefer it thicker, thicken with flour or cornstarch. 1 tablespoon flour (or cornstarch) to 1 tablespoon of water to make a paste and add. Keep adding and whisking to desired thickness.

Instructions