Sundays are the days where Maddie and I both work at our respective jobs (a local independent bookstore and Whole Foods) but are lucky enough to have the luxury of a relaxing morning despite our schedule. This morning was no exception and was perhaps even more lovely as I had time to wake up and prepare a delicious brunch for both of us.
I got up and immediately popped a batch of fresh whole wheat biscuits into the oven. They turned out deliciously crumbly and rich in all the right ways. The shiitake gravy was a light and savory topping to the starchy biscuits underneath and the greens added just the right amount of color and crunch to the plate.
Veganland Shiitake Gravy
1 clove garlic, minced
2 Tablespoons onions, minced
1.5 cups water
3 Tablespoons flour
2 Tablespoons Bragg’s Liquid Aminos or soy sauce
salt to taste, if needed
1 teaspoon lemon juice
oil for cooking
In a sauce pan over medium heat, sauté onions until translucent. Add sliced shiitakes (after reconstituting if you’re using the dried variety) and sauté until golden. Add garlic, soy/Bragg’s, and lemon juice. In a small bowl, gently whisk together flour and water (I used the water I’d reconstituted the mushrooms in, so it was basically a light shiitake broth) then pour into the pan. Lower heat and stir occasionally, allowing to thicken. When gravy has thickened to desired consistency, then remove from heat and serve immediately.
Hope your Sunday morning was just as peaceful and delicious!