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November 4, 2010

Vegan MoFo #4 - Hunting and Jennifer's Mushroom Gravy

I am a ruthless hunter, a lioness hiding in the brush waiting to pounce at any moment. When it comes to my dinner, I show no mercy.

Turnip Killa

My mate is an excellent gatherer, so naturally we make a great team.

Berry findings

Oh, so helpless

This kale didn't stand a chance

In a matter of few hours we claimed several fine specimen, including kale, turnips, raspberries, eggplant, Brussels sprouts, green cabbage, red cabbage, tomatoes, dill, and daikon radishes. Our plates were overflowing that night!

One seriously momentous dinner after the hunt
Of course a massive veggie roast was in order. For the main dish I whipped up one of Veganomicon's most famous dishes, the chickpea cutlets (as of yesterday this recipe is available at the new PPK!). On the side we had Fran's cornbread (another winner), and some garlic red skin mashed potatoes. We doused our cutlets and 'taters with Jennifer's Mushroom Gravy for a Crowd, which was immediately deemed my new standard mushroom gravy. Get some! Jennifer's recipe as listed below makes 10 cups, I halved the recipe and still had a couple servings left to freeze.

Jennifer's Mushroom Gravy
(from It Ain't Meat, Babe)
Makes 10 cups

1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 cups of mushrooms, roughly chopped (I used creminis)
1 bay leaf
1/4 cup red wine or port
4 tbsp soy sauce (I used tamari)
4 cups vegetable stock
1 tsp sage
1 tsp thyme
1 tsp rosemary
black pepper to taste
1 tbsp flour (I used spelt)

Heat oil over medium heat in a large saucepan. Add onion and garlic and saute until onions are tender.

Add mushrooms, bay leaf, wine, and soy sauce. Stir constantly until mushrooms begin to reduce in size (five minutes or so). Sprinkle flour onto mushroom mixture and stir until it has completely combined.

Add soup stock, herbs, and pepper. Raise heat to medium high. Let simmer until mushrooms are very tender.

Remove bay leaf and blend gravy with immersion blender, (or transfer to a blender or food processor) until smooth.

We heart you Garden Patch Farms

For some reason I have Bjork stuck in my head now..


  1. LOL - love it. I wish my garden had been more productive this year so I could hunt and gather in my own yard.

  2. Ba ha ha! 'Turnip killa' :P. Too bad there's snow on the ground here, my garden's been done for two months!

  3. so awesome, Sarah! i'd love to harvest some veggies for some gooooood eat'n! i love the picture of you with the turnip - you look like a turnip killa who means business! a massive veggie roast sounds excellent and i've gotta try both jennifer's gravy and fran's cornbread. your plate looks filled to the brim with such yumminesses. it's making me oh-so hungry!

  4. Turnip killer! That so nicely matches my tot killer.

  5. All those poor vegetables! I bet they didn't even see what was coming.

  6. your gathering skills are quite impressive! i can't wait to try that mushroom gravy - i'm on a massive gravy kick right now!

  7. HAHA! I love this post! So funny. I am the humter AND the gatherer in my home. lol. The food you made looks so good too...and the corn pic, AWESOME!

  8. Mmm I love a good mushroom gravy! And the chickpea cutlets look like the perfect thing to pair it with. It's been too long since I've made them.


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