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Raw Mushroom Gravy

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Raw-Mushroom-Gravy1Have you ever made a recipe, thinking that you know the end result but when the end result presents itself… it is not at all what you expected and it turned even better than you could have imagined?  Today, that happened to me.  Its been a coon’s age since I have had gravy but I am no stranger to it.

When I was in sixth grade we use to eat at a restaurant called 4B’s.  It was a cafeteria setup where you grabbed a tray and slid it down the metal bar that was in front of piping hot containers of food.

You pointed at what you wanted and they dished it up for you.   I can’t say that we were weekly regulars of this place, but we went enough to where they had “my regular”.  This consisted of mashed potatoes, and french fries which I then drowned in brown gravy.  I hate to admit this but it never dawned on me that I was eating nothing potatoes and gravy.  It was a family member who pointed out this fact that I somehow had missed. :)  Just talking about it makes my cheeks squirt.

Anyway, this recipe turned out simply exquisite!  The mushrooms give it a real meaty and earthy flavor.

Ingredients: yields 1 cup

  • 1/3 cup cashews, soaked 2+ hours
  • 1 1/2 cup mushrooms, see #2 below
  • 1/3 cup water
  • 1 tsp raw agave
  • 1 1/2 tsp apple cider vinegar
  • 1 small garlic clove
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp ground turmeric

Preparation:

  1. After soaking the cashews, drain and rinse and discard the soak water.  Wave “bye-bye” to the phytic acid. :)  Place in blender.
  2. Wash, dry and remove the stems from the mushrooms.  Compost the stems.  If they are small button mushrooms, measure out 1 1/2 cups worth.  If they are large, rough chop them before measuring.  This doesn’t have to be exact science.   Add to blender.
  3. Add in the water, agave, vinegar, garlic, pepper, salt and turmeric to the blender.  Process until the gravy becomes creamy.   It shouldn’t feel gritty.
  4. Store in fridge for 2-3 days.  The gravy will discolor a little on the top, stir before serving.

Raw-Mushroom-Gravy2

 

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18 thoughts on “Raw Mushroom Gravy

  1. Sharon says:

    This recipe looks awesome! And being new to raw…..what did you put the gravy on in the picture??

  2. BJ Kochendorfer says:

    Yum.. what did you serve the gravy over? Looks like mashed potatoes. :)
    BJ

  3. Julia says:

    This looks amazing…I like that it does not have a huge amount of nuts…do you think marinating and dehydrating some sluces mushrooms and onion would work to make it chunky??? Maybe some thyme and garlic in the marinade??? Or would the onions not soften??? Blessings

    • amie-sue says:

      Hello Julia,

      Oh yes, this can be made chunky too. Did you see my recipe release on the “grilled” veggie that I did earlier this week? I would take some sliced mushrooms and the onions and use that marinade. After they go through that, drain them well and add to the gravy. Perfect! Have a great evening, amie sue

  4. Airianne says:

    I will definitely have to make this with the mashed cauliflower after I get that recipe. Only I may substitute another nut for the cashews since I read recently that cashews can have mold issues like peanuts. Do you think pine nuts would work or macadamias?

    • amie-sue says:

      Good evening Airianne,

      You can try almonds with their skins removed, or the macadamia nuts. Pine nuts might work but I really don’t care for them in large doses, so you will have to try it and see it tastes good to you. Hemp seeds might even be an option. Hope this helps some, amie sue :)

  5. Helen says:

    I tried this gravy tonight … absolutely delicious … I had my gravy on spiralized zucchini with chopped onion, chopped red bell pepper, chopped spinach and lightly steamed broccoli … thank you! x

    • amie-sue says:

      Sounds delicious Helen! Thank you for trying the recipe and letting me know how it went. Means a lot. Have a blessed weekend, amie sue :)

  6. Danielle says:

    Can I forego the agave for this, amie-sue, or is it needed as a thickener of sorts? I dont tend to use a lot of sweet for my food. Thanks.

    • amie-sue says:

      Hello Danielle… yes, you can. It is there for the layer of flavor that it adds to the gravy, that is all. Enjoy!

  7. Laura says:

    Amie-Sue, this is SO yum!!! Sum is definitely greater than the parts on this one, you done good chickie!

    • amie-sue says:

      Awe thank you Laura. You crack me. This chickie is tuckered out this evening but I wanted to quickly wish you a Happy Thanksgiving! BLessings to you and your loved ones. amie sue

  8. Kathy says:

    Amie-sue, Huge thanks to you for sharing yet another incredible recipe. I have health issues that have made eating a real struggle. Finding your blog is truly a gift from God. Thank you with all my heart. The Cauliflower Mash recipe is going to be so tasty too. I can wait to try these awesome recipes. Stay blessed dear girl.

    • amie-sue says:

      Thank you Kathy. I am sorry that you dealing with health issues but so thankful that my site has brought some relief to the dinner table for you. If I can help in any way, just let me know and I will do my best. Have a blessed evening, amie sue

  9. Cindy says:

    Hi Amie-Sue. I made your Chinese cole slaw for a wedding reception and it was a winner. Next time I think I will double the dressing though because the flavors are so fantastic. Maybe even the raisens and coconut. Your flavors were inticing and I wanted more.

    Yesterday I made the califlower mash with this gravy. Try as I might I just could not get it beyond the mash stage so I just mixed the mash in the the califlower and it was FANTASTIC ! Really suprised by how much I liked this one. I used shtaki mushrooms and it was really good.

    However when I was telling my friend about this, she said she had read something saying that raw mushrooms were not something that was good for the body. Now I don’t know. Have you heard anything about that? She said they were fine if marinated for awhile so they cook.

    Best Wishes Amie Sue !

    • amie-sue says:

      Good evening Cindy,

      Sounds like you have been busy in the kitchen. I love it :)

      I have read that mushrooms can be hard on the body if eaten raw. When you research it, you sure do get conflicting answers. I personally don’t like raw mushrooms unless I blend them with an acid or they are marinated like your friend mentioned. I read a pretty good article from Dr. Weil that you might be interested in reading. He states, “Mushrooms have very tough cell walls and are essentially indigestible if you don’t cook them. Thoroughly heating them releases the nutrients they contain, including protein, B vitamins, and minerals, as well as a wide range of novel compounds not found in other foods. In Asian traditions, mushrooms are regarded as both food and medicine because they can support the body’s natural defenses by enhancing the immune system.

      But there are other reasons to cook your mushrooms. Raw mushrooms contain small amounts of toxins, including some compounds that are considered carcinogens. These are destroyed by cooking them thoroughly. Broiling or grilling is best.” http://www.prevention.com/health/health-experts/ask-dr-weil-it-true-you-should-never-eat-mushrooms-raw. Some foods are just better for our bodies when cooked. Have a blessed evening, amie sue

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