Breakfast is served! The Chestnut mushroom’s slight oiliness makes this country gravy rich, glossy, and mouthwatering. The mushroom country gravy tastes so good you may want to pour it over your lunch and dinner, too. As always, this meal is easily made vegan by substituting your favorite milk alternative (my favorite is Planet Oat’s Extra Creamy Oat Milk) and vegan butter.
Recipe adapted from The Simple Veganista. Photo courtesy of Tayler Jones.
yields about 10 biscuits
- 2 1/2 cups unbleached all-purpose flour
- 1 T baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 4 T butter
- 1 cup milk
- juice of 1 lemon, about 1 T
Mushroom Country Gravy
- 10 oz Chestnut mushrooms
- 1 yellow onion
- 5 T olive oil or butter
- 7 T all-purposeflour
- 2 cloves of garlic
- 1 t poultry seasoning, optional
- 1/8 t nutmeg, optional
- 4 cups unsweetened cashew milk, at room temperature
- salt and cracked pepper, to taste
- Combine your milk and lemon juice and let sit for 10 minutes. This will mimic buttermilk.
- Preheat oven to 425 degrees F
- Lightly flour a flat surface. Leave a little extra flour on the side for your fingers and the biscuit cutter. Line a baking sheet with a silpat or lightly grease with oil.
- In a medium size mixing bowl, add the flour, baking powder, baking soda and salt, mix well to combine.
- Add the chilled butter and cut it into the flour using a pastry blender or the back of a fork. You’ll know it’s ready when the butter is about pea sized and the mixture is crumbly looking.
- Add your lemon juice and milk mixture until just combined, making sure there are no flour patches. The dough should form into a rough ball, it should be tacky not sticky. If mixture is too wet & sticky, add a little extra flour and mix just a needed.
- Place dough on the prepared floured surface, pat it down into a rough circle or rectangle about 1 inch thick, fold dough onto itself. Repeat 2 more times. This technique is referred to as “laminating” and will make biscuits flaky.
- Gently flatten the dough to about 3/4 inch thick. Using a 2 1/2 inch cookie cutter, place cutter in the reserved flour, tap the cutter on the flat surface to remove any excess and press the cutter into the dough, repeat. (Do not twist the cutter in the dough as it crimps the edges and will interfere with proper rising).
- Place biscuits on prepared baking sheet, brush with a little olive oil or milk over top if you like. Place in the oven on the middle rack for 15 -18 minutes.
Prepare Mushroom Country Gravy
- In large pan, or cast iron skillet, warm 2 tablespoons of oil on medium-high heat.
- Thinly dice Chestnut mushroom stems, slice the caps into strips, and dice onion. Add into warm pan and mix to coat in oil.
- Cook down the mushrooms and onions until onions are translucent and mushroom stems are tender, and caps have released oil. About 15-20 minutes.
- Add 2 cloves of minced garlic and stir.
- Push onions and mushrooms to one side of the pan. Add 5 tablespoons of oil or butter to empty side of pan, then add 7 tablespoons of flour.
- Stir flour and oil constantly for about 3 minutes until the mixture has formed a loose ball.
- Add poultry seasoning and nutmeg. Mix well.
- Slowly whisk in milk, and continue to stir until mixture reaches a slow boil.
- Reduce heat to medium and stir occasionally until the gravy has reached your desired consistency. About 10 minutes. Gravy will thicken as it cools.
- Salt and pepper to taste.