The inspiration behind this dish was chipped beef gravy on toast something my mother used to tell me that they ate growing up. Chipped beef is a salty dried beef that used to to be cooked up in a gravy and served on toast. Instead of beef (obviously) I used reconstituted wild mushrooms.
Ingredients
- 1 tablespoons vegan non-hydrogenated margarine
- 1 clove of garlic, minced
- 1 tablespoons all-purpose flour
- 1/2 cup non-dairy milk
- 1/4oz mix of dried mushrooms, soaked in 1 cup of hot water for 30 minutes (I used chanterelles Buy Now and black trumpet Buy Now)
- 1/4t salt
- 1/8t white pepper
- pinch cayenne pepper
In a medium saucepan over low heat add the margarine and garlic and heat until margarine is melted. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time and 3 tablespoons of the mushroom soaking liquid, increase heat to medium-high, and cook, stirring, until thickened. Stir in mushrooms, pepper, salt and cayenne, heat through and serve over toast.
Lindsay, this looks amazing! I ate these (the beef version) growing up. I love gravy and have not made it since going vegan. Adding to my list of recipes to make! 🙂
My father used to tell me about eating chipped beef on toast in the army. My mother refused to make it, saying it sounded disgusting. Maybe they would both have enjoyed your version. 😀
what a great recipe. Yes we used to have chipped beef on toast and was so
good. but this sure looks like one that could take the place. I would rather
have this now then the beef. I will try it sometime.
My first thought was…”that can’t be good for me”. But, hey….the ingredients look pretty darn healthy! Yay 🙂 Where do you get dried mushrooms?? Do they sell them in regular grocery stores? Or can I use fresh instead?