Groovy Vegan Mushroom Gravy
You’ll want to start preparing this several hours in advance or the night before by putting a 13- to 14-ounce can of coconut milk in a spot where it can sit without being jiggled or moved. The thick coconut cream naturally rises to the top, while coconut water, which has the strongest coconut flavor, stays at the bottom. Then you can scoop out the cream and use it here.
- 24 ounces white mushrooms (pre-sliced will save you a lot of time)
- 1/3 cup canola or avocado oil (or any oil with a high smoke point)
- 1 tablespoon salt
- About 7 ounces coconut cream (from one 13- to 14-ounce can of coconut milk)
- 1/3 medium red onion
- Ground black pepper and salt to taste
- Put mushrooms in a deep medium saucepan with oil. Add salt. (Salt helps reduce the mushrooms). Place over high heat. Stir frequently until the mushrooms begin reducing and giving off water. This stage should take 20 to 30 minutes. The mushrooms are ready when the water released from them has been absorbed and they have a brownish sheen and a slightly meaty, earthy flavor. When done, turn the heat low and allow the pan to cool for a couple of minutes.
- While the mushrooms are cooking, chop the red onion. Then add to the pan and cook until onion becomes translucent and has lost most of its color. Turn the heat to medium-low, and add the coconut cream. Don’t let the cream boil or else it affects the taste. Stir and wait until the cream has merged with the mushroom color, forming a light brown mixture. Taste to make sure there is little or no coconut flavor. (The longer you keep it on the low heat, the coconut-y it will taste.) Season with salt and ground black pepper to taste.