This flavorful Mushroom Miso Gravy recipe over the tastiest Garlic Mashed Potatoes makes the most cozy and simple meal.
Vegan | Gluten Free
Even though we all tend to eat so much lighter in January, recovering from the holidays and kicking off those New Year resolutions, still…it’s January, my friends. Chilly and sometimes dreary.
Personally, right now, I’m craving comfort food. Food that warms you to the bone and tastes like home.
Mashed potatoes, to me, are the epitome of comfort food. These garlicky ones, with a cheesy smidge of nooch, or nutritional yeast, may become your favorite version.
We’ve been eating lots of mushrooms lately. They are healthy, satisfying and delicious! This recipe, inspired by Laura Wright’s from The First Mess Cookbook, is completely satisfying with lots of umami flavor.
So, if you’re looking for a hearty vegan meal, look no further! Sending you all lots of warm hugs!
Mushroom Miso Gravy over Garlic Mashed Potatoes
Ingredients
Garlic Mashed Potatoes
- 2 1/2 pounds russet potatoes peeled and diced uniformly
- 1 tablespoon kosher salt
- 3 tablespoons vegan butter or virgin olive oil
- 4 cloves garlic minced
- 1 tablespoon nutritional yeast
- 1 1/2 cups soy milk or unsweetened plain almond milk
- salt and pepper to taste
Mushroom Miso Gravy
- 3 tablespoons virgin olive oil
- few pinches crushed red pepper flakes
- 5 cups sliced assorted mushrooms I use white button and cremini
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried thyme leaves
- 1 cup vegetable broth
- 1 tablespoon white miso paste
- 2 teaspoons arrowroot powder
- salt and pepper to taste
Instructions
- Begin by making the garlic mashed potatoes. Add the diced potatoes to a large saucepan. Fill with water to about one inch above the potatoes. Add the tablespoon of kosher salt.Place the pot over high heat and bring it to a boil. Reduce to a rolling boil and cook until the potatoes split when pierced with a fork. Drain the potatoes in a colander. Place the pot back on the stove over medium heat. Add the vegan butter and the minced garlic. Cook for about two minutes. Add the milk and continue heating until it simmers. Add the potatoes back to the pot with the nutritional yeast and a few pinches of salt and pepper.Mash the potatoes and season to taste.
- To make the mushroom miso gravy, heat the oil and the crushed red pepper in a large twelve inch saute pan over medium high heat. Add the mushrooms to the pan. Cook the mushrooms, allowing them to sit untouched for at least a minute or two between stirring. The mushrooms will begin to release their moisture and the pan will get a bit watery. Continue cooking until the moisture reduces and is almost evaporated. Add the garlic and cook for another minute. Add the white wine and cook until it has reduced almost completely. Add the balsamic vinegar and the thyme and cook for just a minute. In a small bowl, whisk the vegetable broth, miso paste and arrowroot together until no lumps are visible. Pour the mixture into the pan and cook until the sauce thickens, about five to eight minutes. Season to taste.
I’m going to try this over polenta! Thanks
Ah, that’s a great idea, Anna! You’ve inspired me to try that too!