Hello, I am Erin from fresh365 and am very excited to be here! One of my favorite holidays is fast approaching, so I thought I would share a delicious gravy recipe, as well as a few other recipes that will be gracing my Thanksgiving table this year.
Baked Brie: Thanksgiving day would not be complete without this warm cheese, topped with cranberries.
Mixed Nuts: I am still deciding between these Candies Rosemary Walnuts and these Spiced Nuts. I don’t think I can go wrong with either!
The Best Vegan Green Bean Casserole: The name says it all. I have been making this recipe for 4 years now, and my family has begged me to make it again. And not a single one of them is vegetarian, never less vegan.
Cranberry-Pomegrante Sauce: This will be a new recipe added to our table this year & I am really looking forward to it. Of course, my brother will still ask for the cranberry sauce from a can (he’ll never learn), but that means more for me!
Asiago Sweet Potatoes: The potatoes start making an appearance in my kitchen as soon as the weather turns cool. They are simple and delicious—my favorite combination!
Apple Pie: This pie is one of the best I have ever had. And nothing says Thanksgiving like a warm pie for dessert.
Exotic Mushroom Gravy: This is fabulous over mashed potatoes, stuffing, butternut squash ravioli and just about everything else (except maybe apple pie…)
adapted from Gourmet . serves 4
1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)
1 c water
2 T butter
4 large garlic cloves, minced
1 onion, finely chopped
1 T soy sauce
1/2 c dry red wine (or red cooking wine)
1 T balsamic vinegar
1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water
1/2 t sugar
1 T fresh herbs (rosemary, sage, parsley), finely chopped
salt and pepper, to taste
- In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.
- In a large skillet, melt butter over medium heat. Add garlic and onion, and sauté 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Add wine and vinegar, stirring, 2-3 minutes, until liquid is evaporated. Add cornstarch mixture and sugar, stirring well. Bring to a boil, stirring, and simmer 2 minutes. Stir in fresh herbs and season to taste with salt and pepper.
What are your favorite Thanksgiving recipes? Please comment & leave links—there is always room for more at my table!