Grilled Portobello Mushroom over Mashed Cauliflower with Mushroom Gravy

• Produce

  • 1 medium head Cauliflower
  • 2 Portbello mushrooms, large
  • 1 handful Your favorite fresh herbs

• Refrigerated

  • 1/4 cup Non-dairy milk, unflavored

• Baking & Spices

  • 1 sprinkle Cayenne pepper
  • 1/8 tsp Nutmeg
  • 1 Sprinkle Salt & ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Other

  • ¼ teaspoon salt & ground black pepper (or more or less to taste

Found on ordinaryvegan.net

Description

Ingredients

• 2 large Portbello Mushrooms
• Sprinkle of salt & ground black pepper
• 1 teaspoon of extra-virgin olive oil
• 1 medium head of cauliflower, trimmed and cut into small florets
• 1 teaspoon of extra-virgin olive oil
• ¼ cup non-dairy milk, unflavored
• ¼ teaspoon salt & ground black pepper (or more or less to taste)
• ⅛ teaspoon nutmeg (or more to taste)
• sprinkle of cayenne pepper (optional - it definitely adds some heat)
• handful of your favorite fresh herbs (optional)
• 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
• ¼ cup dry red wine
• 2 fresh sage leaves, chopped
• 2 tbsp reduced-sodium tamari
• 3 tbsp nutritional yeast
• 2 tbsp whole-wheat flour (for gluten free gravy - use rice powder)
• ¼ tsp ground black pepper

Directions

• Pre-heat the grill or use a greased grill pan over medium high heat.
• 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.
• Add the non-dairy milk, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
• Purée until smooth adding a little more non-dairy milk if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
• Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
• 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.
• 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.
• 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 want a thicker gravy
• Whisk together 1 tablespoon flour (or cornstarch) to 1 tablespoon of water to form a paste. Add to gravy and whisk. Keep adding and whisking to desired thickness.