Doctored Canned Mushroom Gravy


Sometimes you just need a starter gravy to add your own flavorings to make it special! Campbell’s canned MUSHROOM GRAVY provides that base. Even they instruct to add it to meat drippings, which means altering it for individual tastes. Here’s one of my doctored versions of their base canned gravy! Animal-Free of course!

Makes 2 cups

10-1/2 oz. can Campbell’s MUSHROOM GRAVY

DR WT 4 oz. can mushroom stems and pieces including liquid from can

1/3 c. CIDER Apple Butter – I used SMUCKER’S brand

1/3 c. dark roast fresh brewed coffee

1 t. garlic powder

1 t. onion powder

1 t. poultry seasoning

1/4 t. ground allspice

1/8-1/4 t. dried thyme, crushed between fingers

1/2 t. liquid smoke or to taste

salt to taste

fresh grind black pepper to taste

1 T. light sesame oil or extra virgin olive oil

Combine all ingredients in small saucepan. Stir well, bring to boil, then immediately reduce heat to low and cook about 15 minutes to mellow and meld the flavors.

Salt and pepper to taste.

Use wherever a brown gravy is desired.

If you like, add a little dry red or dry white wine.

Notes: I served it over garlic plant parmesan mashed potatoes topped with CARAMLIZED CABBAGE AND ONION – with a side of canned Leseur Peas.

Nice combination!

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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