There’s nothing like a warm creamy mushroom gravy to serve over mashed potatoes or green beans. This recipe is a must for any holiday meal, and a great addition to your lunch on a cold day!
Yield: 2 quarts
BLEND until smooth
- 1 cup cashews OR blanched almonds
- 2 cups water
- 3 Tbsp cornstarch OR arrowroot powder
- 1½ Tbsp onion powder
- 1/2 tsp garlic powder
- 1 ½ tsp salt to taste
- 2 tsp Country Style Seasoning (see recipe in Miscellaneous section)
- 1 tsp lemon juice optional
LIGHTLY pulse in blender
- 4 oz canned mushrooms
RINSE out blender
- 2 ½ cups water
- 2 Tbsp dehydrated minced onion
BLEND first set of ingredients together until very smooth. Add some of the additional water if needed, to help blend.
IF your blender is small, you may need to blend part at a time, OR just make a smaller recipe.
ADD canned mushrooms and lightly pulse blender, until mushrooms are chopped.
POUR into a kettle and use the remaining additional water to rinse your blender.
ADD dehydrated minced onion and stir.
COOK on medium-high heat until it boils, stirring constantly.
BOIL 2 minutes.
SERVE immediately OR pour into jars and refrigerate until ready to use.
THICKENS as it cools. Add more water, as needed.
You can decrease cashews to 1/2 cup and add 1-2 cups cooked rice. Adjust water as needed.