Thyme For Mushroom Gravy

with Massel

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Blender
    Blender

Scott and I are in Mexico this week having a much needed vacation. We're so excited to be flying to Sacramento to spend thanksgiving with our family well rested instead of arriving exhausted like we typically do!

We really enjoy cooking together as a family, and this year, I am totally revved up and ready to go! Everybody makes their signature dishes, and we feast and celebrate. I'm making creamy cauliflower soup, citrus quinoa salad, garlic green beans, olive oil mashed potatoes, sweet potatoes, candied maple pecans, tofu walnut stuffing, creamed spinach with shiitakes, cranberry sauce, cranberry cheesecake, apple pie, and this epic mushroom gravy.

I'm also heading up to Sacramento with a suitcase full of Massel broth. I've got Scott's entire family addicted to it.

When you can't make your own broth, Massel is the next best thing. Everybody I've shared this broth with proclaims it the best commercial broth they've ever tasted. Most store-bought broths either taste bland and revolting, or are over-salted and have too many additives.

Massel broth is so incredible that this Australian family-owned company dominates about 70% of the market in Australia. Everybody I know in Australia uses it, and I am so excited that Americans are catching on to how amazing this broth is. It is so good you can literally drink it like tea! It's also inexpensive, and is gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt reduced.

You can get Massel broth in concentrated liquid stock, bouillon cubes, handy travel 7's cubes, and all-purpose bouillon powder and seasoning. You can get Massel broth in three flavors - vegetable, chicken, and beef, and they're all vegan!

You can get the Massel products in health food stores and grocers across the country. It's now in Wholefoods stores. Use the store locator to find out where you can get Massel in your local area.

I use Massel products to make sensational soups, sauces, salad dressings, marinades, stews, dips, vegetable purees, dips, and smoothies. And this broth infuses fabulous flavor into gravies.

This mushroom thyme gravy is one of my favorite holiday recipes. It's so quick and easy, and so incredibly delicious. I've been making it for decades, and it never gets old. Scott and I love it over mashed potatoes, steamed and roasted veggies, and over quinoa, millet, and rice. Enjoy.

*I'm an ambassador for Massel, but my opinions are my own.

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Thyme For Mushroom Gravy

Thyme For Mushroom Gravy

with Massel

Makes 2 1/4 cups 20 MINS
  1. In a large skillet over medium heat, sauté 1 tablespoon of the olive oil, with the onions, thyme, and garlic for about 5 minutes until soft and translucent.
  2. Add the mushrooms, the remaining tablespoon of olive oil, the tamari, and black pepper, and sauté for about 10 minutes, until reduced and cooked through. Allow to cool slightly.
  3. Transfer the vegetable mixture to your blender, add the broth, and blast on high for 30 to 60 seconds until smooth and creamy. Season with salt and pepper, to taste.
  4. Transfer to a small pot, and gently warm on low heat to serve.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

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