Mushroom Kale Gravy


This year for Christmas my family decided to do a mid day brunch lunch thing. Everyone has their own little families that they do the morning with and then everyone goes their own ways that nigh(Nick and I do our own Christmas celebrating at night)…That leaves a chunk of mid day to hang, talk, play, exchange stockings and then usually someone gets a little pissed and yup, time to go. Its totally cool, we see each other too much anyway. So food wise, it was pretty basic. Eggs, hash browns, a ham, fruit and bagels… The hash browns were store bought, Me and nick did the eggs frittata style and the ham was just stuck in the oven….Not much to do. But then one of my lovely sisters requested gravy…..and so it was made. And a basic brunch was turned into a gravy laden food feast. And so you know, I am not a huge gravy fan, or I never really have the opportunity to eat gravy, its just not in my food rotation..until now. I was really impressed with myself on this one.


We have white mushrooms, kale, red onion, garlic, soy, nutritional yeast(if you don't have, no worries, you can get away with not using it), sage and thyme and corn starch…


Dice up onion, mushroom and garlic… Into a pan on medium heat with a bit of olive oil…just to soften up


Toss in the spices, nutritional yeast and the soy sauce and let meld together for a minute or 3


Add 2 1/4  water and whisk in a tablespoon of  corn starch….and let it simmer


 Once the gravy gets to that super nice consistency…add in finely chopped kale and let gravy simmer for another 5 minutes or so


Transfer to a nice bowl or gravy boat, stick a ladle or big spoon and get to graying up all your food!!!!!

Everyone was to busy eating for me to get a good picture of the gravy on food, but trust….it was all over everything!


Mushroom Kale Gravy

Makes about 2 1/2 cups 

  • 7-8 white or cremini  mushrooms
  • 1/2 small red onion
  • 2 kale leaves
  • 1 1/2 tablespoons soy or tamari
  • 1 teaspoon ground sage
  • 1 teaspoon thyme
  • 1 tablespoon nurtitional yeast
  • 2-3 cloves garlic
  • 2 1/4 cups water
  • tablespoon corn starch

Dice onion into small bits, slice mushrooms nice and thin and dice garlic into wee little pieces.. Toss into a skillet with a bit of olive oil on medium heat and let mixture soften and smell nice and fragrant. Toss in the dried herbs, nutritional yeast and soy sauce and let cook for another few minutes until the mixture sucks up all the soy sauce and the veggies start to brown.

Add in the water and whisk in the corn starch. Turn heat to low and let simmer until gravy starts to thicken. Finely chop the kale and toss into gravy when its about done.. Simmer for another 5 or so minutes or until you can't wait any longer….Serve straight from the pan or transfer to a gravy holding device,. Pour gravy on everything!