Biscuits and Mushroom Gravy
Ingredients
The biscuits
-
1
batch
3-Ingredient Coconut Oil Biscuits
The gravy
-
¼
cup
vegan butter or olive oil
-
8
ounces
baby bella mushrooms, diced
-
1
small
shallot, peeled and finely chopped
-
1
clove
garlic, minced
-
¼
cup
white whole wheat (or all-purpose) flour
-
½
cup
vegetable stock
-
1⅓
cups
Blue Diamond Almond Breeze Almondmilk Original
-
1
teaspoon
finely-minced fresh rosemary
-
½
teaspoon
salt
-
½
teaspoon
freshly-cracked black pepper
Instructions
- Prepare the 3-Ingredient Coconut Oil Biscuits as directed.
- While the biscuits are baking, melt the butter in a large sauté pan over medium-high heat.
- Add the mushrooms and stir to coat, then sauté for 4-5 minutes until cooked and softened.
- Add the shallot and garlic, cooking for an additional 2-3 minutes until softened.
- Sprinkle the mixture with flour and stir to combine, cooking for 1 minute.
- Stir in the vegetable stock until combined, then add the remaining ingredients and mix well.
- Bring the sauce to a simmer, reduce heat to medium-low, and simmer until the gravy thickens to your liking, about 1-5 minutes.
- Taste and adjust seasoning with salt, pepper, and rosemary if needed.
- Serve the gravy over the warm biscuits.
Nutrition Facts (estimated)
Servings
8-12
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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