Roger’s Lovely Loaf with Mushroom Gravy

vday dinner 001

This delicious gluten-free loaf adorned with mushroom gravy was a gift from my Valentine, Roger Gilles. The photo elicited so many requests for the recipe that I’m posting it now in anticipation of the landslide of requests we’ll get at our supper club this evening. If you’re free, come over and try it!

Walnut Basil Rice Casserole

This came from ExtraVeganZa, by Laura Matthias, p. 106. I wasn’t sure if the 2 cups of rice meant before or after cooking, so I started with 2 cups of uncooked rice and then used about 4 cups of cooked rice, which seemed about right. Also, in place of fresh basil, I used two “cubes” of frozen basil blended with olive oil—which Sue makes in the summer in ice-cube trays and then puts in our freezers. This was very easy to make.

2 c brown basmati rice, cooked
1½ c walnuts
½ c fresh basil
½ medium onion
2 T tamari or soy sauce
5 T rice milk or soy milk

Cook the rice. Preheat oven to 325 degrees. Blend all ingredients in a food processor until reaching a coarse consistency. Press mixture into an oiled loaf pan. Bake 60 minutes. Allow to cool 10 minutes before turning onto a dish and slicing.

Mushroom Gravy

This came from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero, p. 211. I used a blend of shiitake, oyster, and baby bella mushrooms. I also used brown rice flour because Sue wanted the meal gluten-free. After sautéing the onion and mushrooms (but before adding the garlic, etc.), I whirled the mixture in a food processor, even though the recipe didn’t say to. I wanted a smoother gravy.

2 c vegetable broth
1/3 c flour
2 T olive oil
1 medium onion, thinly sliced
10 oz. cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 t thyme
½ t sage
Salt and pepper
¼ cup white wine

Mix flour into broth and set aside. Sauté onion in oil, then add mushrooms and sauté. Add garlic, thyme, sage, salt, and pepper, and sauté some more. Add wine and bring to simmer. Lower heat and add flour/broth. Stir until thickened, about 5 minutes.

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No Responses to “Roger’s Lovely Loaf with Mushroom Gravy”

  1. Beth LeesonFebruary 20, 2013 at 7:22 pm #

    I’ll be there to try it tonight at your Supper Club. Oh my, really does look lovely!

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