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!👏🏽🙌🏽❤😊
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.
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!
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. 😊
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!
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.
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!
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 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.
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.
Here it is 2022 and people still think that COOKING with wine is like drinking alcohol???!!! Folks, the alcohol BURNS OFF! There is NO alcohol left after cooking.
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!
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!
Ok, yeah, that DOES look good. ❤Wil you have truly changed my menu!!! its been 4yrs vegan for me & you have helped MORE than ANYTHING! ThankYou ThankYou ❤🌞❤🌞❤🌞❤ 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!!!
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!
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 :)
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!🙏
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
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….
@@PurringMyrrh yeah you are right but Red wine Is only 15% maximum its not that big of a deal plus you get all the aroma and richness that gives to the food. I see that if people dont want to drink its ok to not too so i m not pushing the wrong message... Just saying that you can remove alcohol by cooking plus its really good
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
My favorite anything to eat in the whole world is potatoes and gravy. Since I was a kid all I wanted was those 2 things never mind the other protein😏 just give me the potatoes and gravy all the time. Before I saw this video my plan was to cook some Yukon golds make mashed potatoes with mushroom gravy. Still making it just now upgrading to your version! Thank you Will, much Aloha 🌺
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!!!
I love mushroom gravy! All of your recipes are outstanding. I'm actually going to make this one because there's nothing really exotic in it. I already have or can get all the ingredients. I don't want to alarm you, but I am actually going to pour this over a thick, juicy sirloin steak burger!😄
I made this gravy to go with my dinner yesterday. I'm ecstatic and annoyed. For years I've made my own perfectly serviceable mushroom gravy. But after making yours, I can never go back. Thick, creamy, wonderfully flavorful, and I only wish I had made more! Thank you for this perfect permanent addition to my future meals.
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!
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 👍 😊
Feels strange to buy de-alcoholized wine, because when you cook the wine like this and let it simmer: alcohol evaporates :) Great recipe tho and liked the video !
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 🙂
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
Love making mushroom gravy but this is so exciting without all the fat and flour to thicken. Going to take the base of it but make it with herbs like sage and thyme instead of the cayenne and cumin for the holidays. 🤩
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.
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.
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!
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!
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.
As a shroom fan I'm gonna say it will be delicious even without seeing the recipe first
😁🍄 they are too good
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!
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.
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
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.
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!
Your amazing cooking aside, your voice over and the cooking sounds are really therapeutic !
Looks wonderful. So happy to see a gravy recipe without flour or heavy fats.
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!
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 love that your recipe for mushroom gravy does not use flour for thickening. Thank you. I will definitely make this enticing recipe!
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
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 🙌🏻🙌🏻🙌🏻
Here it is 2022 and people still think that COOKING with wine is like drinking alcohol???!!! Folks, the alcohol BURNS OFF! There is NO alcohol left after cooking.
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 😂.
Oh the famous potatoes 🥔 and mushrooms 🍄 gravy so velvety along with the red wine. Bon Apetito. 😮
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!
🥳🥳🥳
I hope this incredibly insane gravy receipe makes your channel reach a million subscribers threshold! 💛
🤗
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.
Your kitchen is my dream kitchen🥹. So well organized and well stocked💕
your videos are so soothing and uplifting. I love to cook, but get so busy. your videos re-energize me!
These relaxing cooking videos are food fit for the restless soul.
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! 🥣
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 🙌🏻👨🏻🍳
I like this....the way He presents it...very good...I'm sure this gonna be a hit
I freaking subbed after I saw that title, godly confidence you have there "Yeung" man.
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.
🙌🏻👨🏻🍳
This gravy looks incredible! Thank you for recipe! Amazingg ingredients in wonderful video-I can imagine the aromatic aroma, just watching!
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!
Grateful to have chefs like u. God bless
🤗
Ok, yeah, that DOES look good.
❤Wil you have truly changed my menu!!!
its been 4yrs vegan for me & you have helped MORE than ANYTHING!
ThankYou ThankYou
❤🌞❤🌞❤🌞❤
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!!!
OMGee……….from Manzanillo Mexico. I so wish I was at your house right about now!!! Looks so luscious - another great video !!!
Beautiful gravy & you have a very soothing voice
Ur Entire Videography is Awesome . Kudos .,,,
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
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 :)
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 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 🙌🏻
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
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….
You should buy a freeze dryer with all the cooking you do... so many things you can do with it...👍❤️🥳🥳🥳🥳🥳
Your work is excelent and this gravy really delicious. Greets good man.
Wow this look soooo good. I love that there is no flour in it.
👨🏻🍳🙌🏻🍄🥔
Actually if you cook alcohol It goes away while cooking leaving only the taste. So for all the people concerned about it ... Dont worry
You have to cook food for 3+ hours for all traces of alcohol to be removed.
High heat, 🕯,🔥, lower heat, good to go😁!
@@PurringMyrrh yeah you are right but Red wine Is only 15% maximum its not that big of a deal plus you get all the aroma and richness that gives to the food. I see that if people dont want to drink its ok to not too so i m not pushing the wrong message... Just saying that you can remove alcohol by cooking plus its really good
Not good to have "real wine" at home for "dry alcoholics" (addiction)
Not even vegan - just a gravy enjoyer and this looks tasty as hell. Will definately be making this!
🙌🏻🙌🏻🙌🏻
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
Tantalizing, and your production values are immaculate. Thank you.
Ooh lala!!! Just listening to his voice is enough for me🧡😊😋but this looks so delicious!! Um 😋 yum!!
🙌🏻🙌🏻🙌🏻
That looks AMAZING!! Oh my God, I love mushrooms, and this recipe looks so delicious, and easy. Thanks for sharing it with us!
🙌🏻🙌🏻🙌🏻
My favorite anything to eat in the whole world is potatoes and gravy. Since I was a kid all I wanted was those 2 things never mind the other protein😏 just give me the potatoes and gravy all the time. Before I saw this video my plan was to cook some Yukon golds make mashed potatoes with mushroom gravy. Still making it just now upgrading to your version!
Thank you Will, much Aloha 🌺
Wooo! 🙌🏻🥳 And yes, there is something about that combo that I so good
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!!!
I love mushroom gravy! All of your recipes are outstanding. I'm actually going to make this one because there's nothing really exotic in it. I already have or can get all the ingredients. I don't want to alarm you, but I am actually going to pour this over a thick, juicy sirloin steak burger!😄
Love receipes watching simple to follow
I made this gravy to go with my dinner yesterday. I'm ecstatic and annoyed. For years I've made my own perfectly serviceable mushroom gravy. But after making yours, I can never go back.
Thick, creamy, wonderfully flavorful, and I only wish I had made more!
Thank you for this perfect permanent addition to my future meals.
Happy to hear you enjoyed 🙌🏻
Your cooking always looks delicious thanks for sharing
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 ☺️🙌🏻
I love how the gravy is glistening without even adding butter!!! I'd love to try and make this.
🙌🏻👨🏻🍳
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!
Your UA-cam channel is total perfection
🤗
What a gravy! Looks amazing Wil 👌Thank you 🤗❤️
🙌🏻
I made this for thanksgiving yesterday/ Huge hit!!
Wooo! 🙌🏻🥳
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 🙌🏻👨🏻🍳
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 👍 😊
Se ve extraordinario Will..... increíble!
🙌🏻👨🏻🍳
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
Thank you for cooking plant based and the gravy looks delicious. The video has an excellent vibe and production quality about it.
Thank you for sharing your recipe.🙏
Thank you! I love the idea of using potatoes instead of making a roux. ❤
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I must stop watching your channel while I’m fasting 😅 ❤
I’ve been waiting for this, yum
Thank you. Exactly what I had been searching for.
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Yum, I bet it would be nice with Yorkshire puddings added as well.
Yum! I do love gravy with everything 😋 And mushrooms are very good for you
i am so impressed and just imagining this on poutine :) yum! Thanks Yueng
Yummmmm 🤤 pouuutinnneee
Amazing!!! You are an artist!!!
Gravies through the ages ! Nice recipe !
Feels strange to buy de-alcoholized wine, because when you cook the wine like this and let it simmer: alcohol evaporates :)
Great recipe tho and liked the video !
And some people may have had issues with addiction ("dry alcoholics"), so it is an option
Looks divine!! What a great idea using potato to thicken! 🤤
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I made this gravy recipe , added some sauté mushrooms and put a vegan puff pastry on top to make a mushroom pie! Best mushroom gravy recipe! ❤
Wow! That sounds stunning and beyond delicious 🙌🏻👨🏻🍳
Really creative and delicious! Great job!
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Love mushrooms so m going to try it n knowing it’s scrumptious just looking at it. Ty❤
As I watch you cook my mouth is watering 🤣😋😋😋😋🤣
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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 🙌🏻
I used this recipe for pot pie filling and it worked really well.
That sounds amazing 🙌🏻
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 🙂
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
Perfect timing for US thanksgiving too 😃
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This looks great! i'll order your book before the end of the month!
Thank you. You are my favorite Chef!🤗😘
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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.
Love making mushroom gravy but this is so exciting without all the fat and flour to thicken. Going to take the base of it but make it with herbs like sage and thyme instead of the cayenne and cumin for the holidays. 🤩