Thanksgiving Series: Creamy Mushroom Gravy (GF)

Ingredients:

• 4 Cups fresh mushrooms, chopped or sliced (I used a blend of baby bella and white button mushrooms)

• 1/4 Cup vegan butter (I used Miyoko’s)

• 2 Cups broth (veggie or "no-chicken" stock - I used Imagine brand no-chicken stock)

• 1/8 cup plant-based milk (I used Oatly oat milk)

• 3 Cloves garlic, minced

• 3 Tbsp cornstarch

• 2 tsp fresh chopped thyme (dried is also fine)

• Salt and fresh black pepper to taste

Instructions:

1. In a saucepan melt butter over medium-high heat.

2. Add mushrooms and saute until liquid has evaporated and they have browned slightly (If they are stuck to the pan, add a little water or broth to de-glaze)

3. Add garlic, thyme, salt, and pepper to the pan and saute until fragrant.

4. Add broth and bring to a simmer.

5. Add plant-based milk and stir, bringing everything back to a simmer.

6. Very carefully/slowly, sprinkle the corn starch over the mixture, stirring or whisking (with a fork or a whisk) so as to avoid clumping. If gravy is too thin, add more corn starch. If too thick, add more broth.

7. Pour over mashed potatoes and enjoy!