How To Make Biscuits and Mushroom Gravy
Whip up this vegan friendly biscuits and gravy today! It’s cooked up in just 30 minutes, and works amazingly as a tasteful side dish.
Serves:
Ingredients
- coconut oil biscuits
- ¼cupvegan butter,or olive oil
- 8ozbaby bella mushrooms,diced into ¼-inch cubes
- 1small shallot,peeled and finely chopped, about ¼ cup
- 1garlic clove,minced
- ¼cupwhite whole wheat flour,or all-purpose
- ½cupvegetable stock
- 1⅓cupsBlue Diamond Almond Breeze Almondmilk Original,or Blue Diamond Almond Breeze Almondmilk Original Unsweetened
- 1tspfresh rosemary,finely-minced
- ½tspsalt
- ½tspblack pepper,freshly-cracked
Instructions
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Melt the butter in a large sauté pan over medium-high heat.
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Add the mushrooms, then stir to coat.
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sauté the mushrooms for 4 to 5 minutes, stirring occasionally, until cooked and softened.
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Add the shallot and garlic, and cook for an additional 2 to 3 minutes, stirring occasionally, until the shallot is cooked and softened.
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Sprinkle the mixture with the flour, and stir to combine.
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Cook for 1 minute, then stir in the vegetable stock until combined
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Add in the almond milk, rosemary, salt, and black pepper, then stir until completely combined.
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Bring the sauce to a simmer.
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Reduce the heat to medium-low and continue simmering for 1 to 5 minutes, until the gravy reaches desired thickness, stirring occasionally.
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Taste, and season with additional salt, pepper, and rosemary, if needed.
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Remove from heat then serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper.
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Serve warm, and enjoy!
Recipe Notes
- Make our delectable recipe for 3-Ingredient Coconut Oil Biscuits with this mushroom gravy!
Nutrition
- Calories: 157.22kcal
- Fat: 8.48g
- Saturated Fat: 7.40g
- Trans Fat: 0.02g
- Monounsaturated Fat: 0.17g
- Polyunsaturated Fat: 0.29g
- Carbohydrates: 19.38g
- Fiber: 1.70g
- Sugar: 1.26g
- Protein: 2.91g
- Sodium: 214.12mg
- Calcium: 76.91mg
- Potassium: 150.93mg
- Iron: 7.61mg
- Vitamin A: 0.67µg
- Vitamin C: 1.17mg
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