LAY HO LAY HO! I hope you're keeping well and cooking well. If you're new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 😃
Dear Wil, thanks for an other great recipe! Looks so good, really want to try it. I am just wondering what is the difference to a regular red wine since the alcohol is anyway evaporating when being heated? 🤔🙂
Delicious!!👏👏👏 I want to make this recipe w the non-alcoholic wine. What's the name, please? I'm not sure from the video. Thank you! I enjoy all of your recipes! Thank you for sharing! Happy cooking!👏🏽🙌🏽❤😊
Hi from France... It is a sauce we would call "forestière" more than gravy due to the strong mushroom taste. It was super delicious with steamed potatoes!
I made this gravy for dinner tonight, served it on mashed potatoes, brussel sprouts and corn. It was the best vegan and healthy gravy that I have ever made or tasted! It is so rich tasting, and full bodied, creamy tasting, the best. It is my new go to gravy that I can feel good about eating. Thanks so much for sharing this recipe.
Wow, Wil! I made this gravy to serve with my vegan Swedish meatballs and potato mash. Delicious only begins to describe it! It was absolutely velvety and bursting with flavor. Can't believe I made it with my own hands. If anyone's reading this and is on the fence about making this gravy, go for it! Also, Wil, you're right about the cayenne. It adds a subtle, but welcome, punch of heat.
Omg will, you’re almost a million subscribers!!! You’ve come so far!!! 3 cook books already? Wow! I’ve followed you about 2 years ago!! Time flies! Congratulations!!!
I used to hate mushrooms, but then I stumbled on this channel 18 months ago. Many of my old injuries (strains, sprains and aches) have vanished since consuming so many kinds of mushrooms in various forms daily. Moreover, I just turned 50 and people say I look 35 at most. It can't be a coincidence. Thanks, Wil. 😊
Thank you for the recipe that I can only enjoy vicariously through you. Having two kinds of soy sauce on hand and dried mushrooms is beyond my means but I do appreciate seeing how beautiful the gravy looks and imagining how people will enjoy it. Thank you for all of your beautiful work.
Diana, I only use regular soy sauce. As I understand it the dark is overall just for the darker color. As far as the dry mushrooms go, check your local grocery. I rarely use dry but when needed I can buy a mixture or a single type of dry, prepackaged in the produce dept. for around $3. Dry mushrooms go a long way, so you don't need a lot.
I tried this recipe, I have your cookbook, and it was delicious. However, It is nice to watch you cook. Thanks for helping me to cook nutritious and delicious food for my family.
Just bought the signed copy! So excited! Making a full vegan US Thanksgiving dinner for in-laws who have always brought their own animal products until this year! I’ve been “wearing them down” for what seems like eons, but here we are! This gravy will be a wonderful addition to my menu. Thank you!
This looks fanatic. I was wondering what to do with my dehydrated mushrooms! After making your chickpea masala, you're my new favorite plant-based go to! Well done!
So glad I found you! I was hooked in minutes. Love your voice, the calm and clear nature of your videos. Can’t wait to start making your recipes!! Thank you so much for sharing your art!
Thank you Wil for another outstanding recipe. I've always loved gravy, and now that I'm transitioning to a plant-based diet, I am over the moon to have this easy and delicious recipe! There's nothing like a tasty, creamy, brown gravy over mashed potatoes!
wow am I salivating! A hack for the wine: I only like sweet wines, which don't work well for gravies or sauces. So I buy a six pack of the small individual bottles of dryer wines. I keep one white and one red on hand. One little bottle is just right, and I don't waste a full bottle of icky (lol) dry wine.
This thanksgiving, I was making gravy, and I've recently been cutting out/cutting down on my wheat and processed grains. I always use AP flour to make a gravy, and I was seriously thinking I could use potato starch or potato flakes as a thickener. BUT, it was thanksgtiving, and I didn't want to experiment. Now I see I could have swapped out the starch and stayed on the straight and narrow. Thanks so much for your channel, Yeung Man!
Grateful for chefs and humans like you who share their gifts. Almost a million !!! Let’s get the word out everyone! He d3serves it! Yummmm. Definitely making this for the mushroom “turkey” en croute I am making today… vegan Wellington I think… happy American thanksgiving from a Canadian down in Texas! Nice cello at the end there….
This is so fast and so delicious, thank you for that recipe! Also the dry saute method did the job! I always used a splash of olive oil or something but high heat + dry pan made a beautiful browning on the champignons! I also like to use salt at the end of sauteing to prevent loosing too much moisture. For today I've used Primitivo which I think gave a beautiful richness to the gravy, but too much acidity imo, I will try with another strain the next time. Thanks again for this recipe, my wife loved the taste :)
sorry to repeat myself but with Thanksgiving fast approaching, I need to plan ahead and want to know how far in advance can this recipe be made. will it survive a day or two in the fridge? tx and happy holidays.
I subscribe to some great cooking channels but Wil's is the only one that combines good food & technique with an aesthetically pleasing, calming mood. Plus I like that he's a fellow 🇨🇦. Now, if he'd only agree to play his 🎻for us, I'd be in heaven😁...
I have been on a mushroom kick this year, but I've never thought of your dry-pan technique. I love the flavor of very well seared plain button mushrooms. This is definitely a technique I am going to try!
Throwing potatoes straight in the gravy and blending everything is genius to making it thick. I've never seen that befor - did you come up with this or is this a commonly used technique somewhere?
exactly my thoughts. I don't know it at all either. In Germany (where I come from) we thicken the sauces with flour or starch. Find the idea with the potatoes really good
Thank you so much for this recipe, the results are so beautiful. On the wine topic, even when issues may arise with alcohol intake, which is perfectly understandable, when you reduce the wine down the alcohol evaporates and you remain with the essence of the wine taste. To me that's an easier option than to go search for a de-alcoholised wine. Cheers
Yeah, I don't get the over reaction to using alcohol for most people as the alcohol is cooked down. Unless you're afraid of leaving a half used bottle around because of an alcoholic in the family, there's no real reason to not use it. I think most people over react when it comes to alcohol, which is why kids are more keen to try it (in the US). If it was seen as normal thing, then maybe it wouldn't be such a problem later on in life for kids whom start seeing it as forbidden fruit and use it in their teens then become addicts.
@@doodahgurlie I think it's just a matter of preference. There are those who take alcohol and those who don't. There are those who prefer to eat animals and those who don't. It's also great to know that there's a dealcoholised wine. There are those who prefer plain food and those who love it spicy. Preferences and non preferences are endless. Let's just enjoy the young man cooking . Blessings
Gotta say I loved this gravy. I added a whole onion instead of just a half, thinking I was adapting it to being a meatloaf gravy. LOL, I'm no chef. I also pumped up the driy and chopped mushroom contribution. Great flavours. My young, sensitive family thought it was a bit spicy. So, nextime I will leave out the cayenne and maybe half the paprika. I'm a subscriber and can't wait to make more of your awesome recipes. Thank You!
Thank you so much for this recipe! I made it for Thanksgiving. May have put too much cayenne powder as I can taste the heat with every bite! I used a heaping 1/4 tsp and I think my pepper is hotter than average but I don’t mind the heat and really love this!!!
Absolutely brilliant recipe!! I’m a new subscriber, just started a vegan, oil free diet. I can use everything but the oil which won’t be a problem, I just sauté in vegi broth instead. Thank you so much!
I'll definitely be giving this a try - looks great! I don't drink alcohol, so I only buy wine if a specific recipe I am making calls for it. But I always have sherry on hand for cooking. It is especially good with mushrooms.
Tried this recipe yesterday and it turned out so good that I made some more today and will definitely make more soon. However, mine looked a bit thicker and with a lighter colour than yours - maybe I should use less potato and add an extra splash of soy sauce? I looks class when served with some chopped chives on top. This one is now already part of our family meals 🙂
Just made this mushroom gravy and it is amazing and super easy to make. Thank you for all the great easy yummy recipes. Looking forward to seeing what you come up with next 😀
adoré tu video, la elegancia de tu explicación, la sencillez de los productos, y el resultado magnífico. Me encantan esas tomas cercanas cuando cortas el ajo, la cebolla, los champiñones, todo es tan armonioso y equilibrado. Se me hace agüita la boca ajjajjaja saludos y felicitaciones desde Quito Ecuador. Eres todo un artista
I have cooked Mushrooms in so many ways as a fan of Mushrooms 🍄 😋. But your way is wonderful!! And I must say your voice motivates us to listen and watch the video 🥳 Thanks Wil 👍 😊
Wow! 😍😍😍Already cooked with brussel sprout,knödel and veggie sausaces…a veggie sunday in Germany!!!great gravy! I wll stored the video in my favorites! Thanks Wil!🙏
I needed a vegetarian and gluten free gravy for Thanksgiving, and I am not impressed with those nutritional yeast gravies. This sounded awesome! I doubled the recipe. The base is amazing. Since we have family members who don’t like the texture of mushrooms, I sautéed a pound of crimini mushrooms with the onions (instead of the dried mushrooms) so they were all blended and smooth. The onions were started about 5 mins earlier. I couldn’t find dark soy sauce, so I just used 3 tsp Tamari Lite in lieu of reg soy sauce and dark soy sauce. I was planning to use sherry instead of the red wine and found that I was out of it, so I had to use white cooking wine. I think the red wine would be better/richer. Next time, I will use it. I also had a roasted garlic bulb so I used the whole thing. Other than using red wine instead of white cooking wine, the one thing I will change next time is to 1/2 the cayenne. It was good, but not preferred for Thanksgiving. A double batch would be great with 1/8 to 1/4 tsp of cayenne. I did add 1 tsp poultry seasoning and that helped to get the holiday vibe. It’s not necessary for everyday cooking. Thank you so much. Even without the changes I will make next time, this is my fave veggie gravy from the past 3 years. It was umami and “meaty” as my vegetarian daughter said. Thank you!!!
LAY HO LAY HO! I hope you're keeping well and cooking well. If you're new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 😃
Dear Wil, thanks for an other great recipe! Looks so good, really want to try it. I am just wondering what is the difference to a regular red wine since the alcohol is anyway evaporating when being heated? 🤔🙂
Delicious!!👏👏👏 I want to make this recipe w the non-alcoholic wine. What's the name, please? I'm not sure from the video. Thank you! I enjoy all of your recipes! Thank you for sharing! Happy cooking!👏🏽🙌🏽❤😊
The visual texture looks luscious, Wil. Thank you for sharing!
Sorry what's a so-tay? Lolol
@@gethompson8319 goto any Asian market and ask.
Hi from France... It is a sauce we would call "forestière" more than gravy due to the strong mushroom taste. It was super delicious with steamed potatoes!
I made this gravy for dinner tonight, served it on mashed potatoes, brussel sprouts and corn. It was the best vegan and healthy gravy that I have ever made or tasted! It is so rich tasting, and full bodied, creamy tasting, the best. It is my new go to gravy that I can feel good about eating. Thanks so much for sharing this recipe.
So happy to hear ☺️ Keep well and cook well!
Usually other individuals like Cantonese have somewhat different tastebuds.That's my take atleast.
Wow, Wil! I made this gravy to serve with my vegan Swedish meatballs and potato mash. Delicious only begins to describe it! It was absolutely velvety and bursting with flavor. Can't believe I made it with my own hands. If anyone's reading this and is on the fence about making this gravy, go for it! Also, Wil, you're right about the cayenne. It adds a subtle, but welcome, punch of heat.
🥳🥳🥳 So amazing!
That is one beautiful gravy, I love how it’s thickened with potato instead of flour or cornstarch ❤ thank you!
You have no idea how much my husband and I enjoy your great videos!! You are such an inspiration!🌟
Love and much success to you💜💜
That is amazing to hear 🤗 Happy to be cooking together. Keep well!
Omg will, you’re almost a million subscribers!!! You’ve come so far!!! 3 cook books already? Wow! I’ve followed you about 2 years ago!! Time flies! Congratulations!!!
Happy to have you along the cooking journey 🥳
I have been following him since only like 43k subscribers
I used to hate mushrooms, but then I stumbled on this channel 18 months ago. Many of my old injuries (strains, sprains and aches) have vanished since consuming so many kinds of mushrooms in various forms daily. Moreover, I just turned 50 and people say I look 35 at most. It can't be a coincidence. Thanks, Wil. 😊
Because mushrooms have proteins essential for muscle tissue cell replacement. Even our face have muscle.
Thank you for the recipe that I can only enjoy vicariously through you. Having two kinds of soy sauce on hand and dried mushrooms is beyond my means but I do appreciate seeing how beautiful the gravy looks and imagining how people will enjoy it. Thank you for all of your beautiful work.
You could probably just use one type of mushroom, dry some in your oven, and double the amount of regular soy sauce.
Diana, I only use regular soy sauce. As I understand it the dark is overall just for the darker color. As far as the dry mushrooms go, check your local grocery. I rarely use dry but when needed I can buy a mixture or a single type of dry, prepackaged in the produce dept. for around $3. Dry mushrooms go a long way, so you don't need a lot.
You can get a big ol canister of mushrooms at Costco I just bought them they're great
I just use the box of crimini mushrooms 🍄 and it tastes great!
@@robinwilson8435 thank you for your good advice. I appreciate that you took the time to help me.
Thanks!
You are the bestest! ❤️🙌🏻
I've never seen anyone get so many subscribers so quickly! We all love you, your little held back smiles, and we all love your recipes! 💕👍❤️💕👍
You are so kind 🤗 Happy to be cooking together
As a shroom fan I'm gonna say it will be delicious even without seeing the recipe first
😁🍄 they are too good
You had me at MUSHROOM GRAVY!!! My favorite meal is mushroom gravy over boiled potato, you're really making me need this 3rd Cookbook of yours! LOL!
It really is so good 🥔😎🙌🏻 Happy cooking!
I tried this recipe, I have your cookbook, and it was delicious. However, It is nice to watch you cook. Thanks for helping me to cook nutritious and delicious food for my family.
Happy to hear you are enjoying 🙌🏻👨🏻🍳 Keep well
your videos are so soothing and uplifting. I love to cook, but get so busy. your videos re-energize me!
Just bought the signed copy! So excited! Making a full vegan US Thanksgiving dinner for in-laws who have always brought their own animal products until this year! I’ve been “wearing them down” for what seems like eons, but here we are! This gravy will be a wonderful addition to my menu. Thank you!
They are in for a treat and happy cooking 🙌🏻🥳
I have all three books and I love them!
Can you tell us how it went? :)
@@caleidozkopie8344 Thanksgiving has not happened yet.
Good for you, bet they will love it.
Love your recipes. I make your lentil soup weekly for the family. Cheers, you're a sweetie. I will definitely be attempting this recipe too!
Happy cooking and keep well 🙌🏻👨🏻🍳
Your amazing cooking aside, your voice over and the cooking sounds are really therapeutic !
Gosh, my mouth is watering... 😋
I bet my family would love this as part of our christmas menu.
🙌🏻🙌🏻🙌🏻
The same 😊. I was thinking the same thing 😂.
Looks wonderful. So happy to see a gravy recipe without flour or heavy fats.
This looks fanatic. I was wondering what to do with my dehydrated mushrooms! After making your chickpea masala, you're my new favorite plant-based go to! Well done!
🥳🥳🥳
So glad I found you! I was hooked in minutes. Love your voice, the calm and clear nature of your videos. Can’t wait to start making your recipes!! Thank you so much for sharing your art!
Welcome and glad you are here 🙌🏻 Happy cooking
Your kitchen is my dream kitchen🥹. So well organized and well stocked💕
Thank you Wil for another outstanding recipe. I've always loved gravy, and now that I'm transitioning to a plant-based diet, I am over the moon to have this easy and delicious recipe! There's nothing like a tasty, creamy, brown gravy over mashed potatoes!
wow am I salivating! A hack for the wine: I only like sweet wines, which don't work well for gravies or sauces. So I buy a six pack of the small individual bottles of dryer wines. I keep one white and one red on hand. One little bottle is just right, and I don't waste a full bottle of icky (lol) dry wine.
I always use semi-dry here for my sauces (and a bit of port wine)
Great tip 🙌🏻🙌🏻🙌🏻
Oh the famous potatoes 🥔 and mushrooms 🍄 gravy so velvety along with the red wine. Bon Apetito. 😮
The sauce looks so great that I nearly could smell it when you have poured it on the potatoes Love those earthy recipe
This gravy looks awesome!! Real smart to use potato as the starch and thickener instead of flour that I use.
🙌🏻👨🏻🍳
That looks AMAZING!! Oh my God, I love mushrooms, and this recipe looks so delicious, and easy. Thanks for sharing it with us!
🙌🏻🙌🏻🙌🏻
This thanksgiving, I was making gravy, and I've recently been cutting out/cutting down on my wheat and processed grains. I always use AP flour to make a gravy, and I was seriously thinking I could use potato starch or potato flakes as a thickener. BUT, it was thanksgtiving, and I didn't want to experiment. Now I see I could have swapped out the starch and stayed on the straight and narrow. Thanks so much for your channel, Yeung Man!
Grateful for chefs and humans like you who share their gifts. Almost a million !!! Let’s get the word out everyone! He d3serves it! Yummmm. Definitely making this for the mushroom “turkey” en croute I am making today… vegan Wellington I think… happy American thanksgiving from a Canadian down in Texas! Nice cello at the end there….
I'm slowly trying to eat better since I can't always grab home cooked meals from my mom lol and this channel has been a gift.
Tantalizing, and your production values are immaculate. Thank you.
This is so fast and so delicious, thank you for that recipe! Also the dry saute method did the job! I always used a splash of olive oil or something but high heat + dry pan made a beautiful browning on the champignons! I also like to use salt at the end of sauteing to prevent loosing too much moisture. For today I've used Primitivo which I think gave a beautiful richness to the gravy, but too much acidity imo, I will try with another strain the next time. Thanks again for this recipe, my wife loved the taste :)
Your cooking always looks delicious thanks for sharing
Grateful to have chefs like u. God bless
🤗
Thank you for cooking plant based and the gravy looks delicious. The video has an excellent vibe and production quality about it.
Your work is great and you keep shining ! The Cook books look fantastic.
🤗
I can almost taste it. I will surely try this gravy for Christmas dinner. Your presentation is so divine. Thank you
🙌🏻😎
I like this....the way He presents it...very good...I'm sure this gonna be a hit
Wow! Se ve increíble, la voy hacer. Una receta sencilla pero se ve llena de sabor.
Yo también uso papa cocida cuando hago cremas le da más textura.
This gravy looks incredible! Thank you for recipe! Amazingg ingredients in wonderful video-I can imagine the aromatic aroma, just watching!
I love that your recipe for mushroom gravy does not use flour for thickening. Thank you. I will definitely make this enticing recipe!
I hope this incredibly insane gravy receipe makes your channel reach a million subscribers threshold! 💛
🤗
This looks heavenly! Could even thin it out a little with cream or cream sub and just give me a bowl like soup. 😄😍
Hahah, I like the way you’re going with this 🥣🙌🏻
Can't go wrong with a bowl of gravy! 🥣
Beautiful gravy & you have a very soothing voice
Dude, that looks so wonderful and I love that king of gravy! Its late at night and you make me want to make it right now! Must try it! Thanks!
I can't wait to make it!! What kind of dark soy sauce should I use. I have regular soy sauce not sure what is a dark sauce. Thank you
I love how the gravy is glistening without even adding butter!!! I'd love to try and make this.
🙌🏻👨🏻🍳
sorry to repeat myself but with Thanksgiving fast approaching, I need to plan ahead and want to know how far in advance can this recipe be made.
will it survive a day or two in the fridge?
tx and happy holidays.
It absolutely will 🙌🏻👨🏻🍳 Happy cooking
Your work is excelent and this gravy really delicious. Greets good man.
These relaxing cooking videos are food fit for the restless soul.
I subscribe to some great cooking channels but Wil's is the only one that combines good food & technique with an aesthetically pleasing, calming mood. Plus I like that he's a fellow 🇨🇦. Now, if he'd only agree to play his 🎻for us, I'd be in heaven😁...
So excited my son bought me a signed copy of your last book. Love seeing the recipe/video, the book is fabulous!
Woo! 🙌🏻🥳 Happy cooking
I have been on a mushroom kick this year, but I've never thought of your dry-pan technique. I love the flavor of very well seared plain button mushrooms. This is definitely a technique I am going to try!
It works really well with mushrooms 🙌🏻 Happy cooking
Wow this look soooo good. I love that there is no flour in it.
👨🏻🍳🙌🏻🍄🥔
Throwing potatoes straight in the gravy and blending everything is genius to making it thick. I've never seen that befor - did you come up with this or is this a commonly used technique somewhere?
exactly my thoughts. I don't know it at all either. In Germany (where I come from) we thicken the sauces with flour or starch. Find the idea with the potatoes really good
OMGee……….from Manzanillo Mexico. I so wish I was at your house right about now!!! Looks so luscious - another great video !!!
Se ve extraordinario Will..... increíble!
🙌🏻👨🏻🍳
Another awesome recipe from Mr.chef More power.
Happy cooking 🙌🏻👨🏻🍳
@@YEUNGMANCOOKING likewise to you chef. Have a blissful day and God bless always.
Love receipes watching simple to follow
I am buying your cookbook. Thank you for your videos and knowledge ❤️👍
Excited for you to receive it and hear what recipes you cook up 🙌🏻👨🏻🍳
Yum, yum. Looks great!!
🙌🏻🙌🏻🙌🏻
i am so impressed and just imagining this on poutine :) yum! Thanks Yueng
Yummmmm 🤤 pouuutinnneee
Thank you so much for this recipe, the results are so beautiful. On the wine topic, even when issues may arise with alcohol intake, which is perfectly understandable, when you reduce the wine down the alcohol evaporates and you remain with the essence of the wine taste. To me that's an easier option than to go search for a de-alcoholised wine. Cheers
Yeah, I don't get the over reaction to using alcohol for most people as the alcohol is cooked down. Unless you're afraid of leaving a half used bottle around because of an alcoholic in the family, there's no real reason to not use it. I think most people over react when it comes to alcohol, which is why kids are more keen to try it (in the US). If it was seen as normal thing, then maybe it wouldn't be such a problem later on in life for kids whom start seeing it as forbidden fruit and use it in their teens then become addicts.
@@doodahgurlie I think it's just a matter of preference. There are those who take alcohol and those who don't. There are those who prefer to eat animals and those who don't. It's also great to know that there's a dealcoholised wine. There are those who prefer plain food and those who love it spicy. Preferences and non preferences are endless.
Let's just enjoy the young man cooking .
Blessings
Really creative and delicious! Great job!
🙌🏻
As I watched you tasting your dish I get my mouth so juicy and I almost taste the vegetarian gravy I can’t wait to make it
🙌🏻👨🏻🍳🥳
I freaking subbed after I saw that title, godly confidence you have there "Yeung" man.
Ur Entire Videography is Awesome . Kudos .,,,
Gotta say I loved this gravy. I added a whole onion instead of just a half, thinking I was adapting it to being a meatloaf gravy. LOL, I'm no chef. I also pumped up the driy and chopped mushroom contribution. Great flavours. My young, sensitive family thought it was a bit spicy. So, nextime I will leave out the cayenne and maybe half the paprika. I'm a subscriber and can't wait to make more of your awesome recipes. Thank You!
Wow realy nice cravy sir . i will try to make it for my famely thanks
Looks great! I'm excited to have a vegetarian gravy recipe and thickened with potato!
🥳🥳🥳
Love mushrooms so m going to try it n knowing it’s scrumptious just looking at it. Ty❤
Thank you so much for this recipe! I made it for Thanksgiving. May have put too much cayenne powder as I can taste the heat with every bite! I used a heaping 1/4 tsp and I think my pepper is hotter than average but I don’t mind the heat and really love this!!!
I may be a bit late to this Yeung Man, but I am catching up fast. Just made these absolutely delicious Falafels with absolute confidence!
Ooo! 🧆 That’s a good one 🙌🏻
What a gravy! Looks amazing Wil 👌Thank you 🤗❤️
🙌🏻
Looks so amazing 😋thank you for sharing 💜
🙌🏻👨🏻🍳
I must stop watching your channel while I’m fasting 😅 ❤
Looks divine!! What a great idea using potato to thicken! 🤤
🙌🏻
Absolutely brilliant recipe!! I’m a new subscriber, just started a vegan, oil free diet. I can use everything but the oil which won’t be a problem, I just sauté in vegi broth instead. Thank you so much!
I have never seen a gravy like this , this will be on my list of recipes look so good
👨🏻🍳🙌🏻 Happy cooking
I made this for thanksgiving yesterday/ Huge hit!!
Wooo! 🙌🏻🥳
Thank you! I love the idea of using potatoes instead of making a roux. ❤
👨🏻🍳👌🏻
I'll definitely be giving this a try - looks great! I don't drink alcohol, so I only buy wine if a specific recipe I am making calls for it. But I always have sherry on hand for cooking. It is especially good with mushrooms.
Great option 🙌🏻
Thank you for sharing your recipe.🙏
Tried this recipe yesterday and it turned out so good that I made some more today and will definitely make more soon. However, mine looked a bit thicker and with a lighter colour than yours - maybe I should use less potato and add an extra splash of soy sauce?
I looks class when served with some chopped chives on top. This one is now already part of our family meals 🙂
Just made this mushroom gravy and it is amazing and super easy to make. Thank you for all the great easy yummy recipes. Looking forward to seeing what you come up with next 😀
adoré tu video, la elegancia de tu explicación, la sencillez de los productos, y el resultado magnífico.
Me encantan esas tomas cercanas cuando cortas el ajo, la cebolla, los champiñones, todo es tan armonioso y equilibrado.
Se me hace agüita la boca ajjajjaja
saludos y felicitaciones desde Quito Ecuador.
Eres todo un artista
You are very kind 🙌🏻 Keep well and happy cooking
I was having a rough day and you really cheered me up. I LOVE how this looks and want to try it so bad 🥺💜
Sending some extra cheer your way. Keep well ☺️🙌🏻
You made me hungry . Love lots of gravi over patatoes . Tomorrow il make it.Thank you !!!
Wooo! 🙌🏻🥳 Enjoy
Amazing!!! You are an artist!!!
I have cooked Mushrooms in so many ways as a fan of Mushrooms 🍄 😋.
But your way is wonderful!!
And I must say your voice motivates us to listen and watch the video 🥳
Thanks Wil 👍 😊
So simple. I will surely try this mushy gravy.
Gonna try this with some chanterelles later, so stoked! Your videos never miss
Yummmm 🤤🍄
Merci beaucoup ❤
Des recettes délicieuses 😊
This gravy looks amazing. Will need to try very soon.
Happy cooking and enjoy!
Mushroom gravy is my favorite - and this recipe looks divine! I can hardly wait to make it.
🙌🏻🥳 Happy cooking
Wow! 😍😍😍Already cooked with brussel sprout,knödel and veggie sausaces…a veggie sunday in Germany!!!great gravy! I wll stored the video in my favorites! Thanks Wil!🙏
🙌🏻🙌🏻🙌🏻
Delicioso 😋. Me dejaste muy sorprendida con esta receta. 🥇👏🏼. Umami.
I needed a vegetarian and gluten free gravy for Thanksgiving, and I am not impressed with those nutritional yeast gravies. This sounded awesome!
I doubled the recipe. The base is amazing. Since we have family members who don’t like the texture of mushrooms, I sautéed a pound of crimini mushrooms with the onions (instead of the dried mushrooms) so they were all blended and smooth. The onions were started about 5 mins earlier. I couldn’t find dark soy sauce, so I just used 3 tsp Tamari Lite in lieu of reg soy sauce and dark soy sauce.
I was planning to use sherry instead of the red wine and found that I was out of it, so I had to use white cooking wine. I think the red wine would be better/richer. Next time, I will use it.
I also had a roasted garlic bulb so I used the whole thing.
Other than using red wine instead of white cooking wine, the one thing I will change next time is to 1/2 the cayenne. It was good, but not preferred for Thanksgiving. A double batch would be great with 1/8 to 1/4 tsp of cayenne. I did add 1 tsp poultry seasoning and that helped to get the holiday vibe. It’s not necessary for everyday cooking. Thank you so much. Even without the changes I will make next time, this is my fave veggie gravy from the past 3 years. It was umami and “meaty” as my vegetarian daughter said. Thank you!!!