it's Christmas time, it's Christmas time we're doing like a bit of a holiday special I'm gonna show
you some tricks we'll be making the gravy... welcome back to another
freestyle friday every single week we're gonna cook it my own way the
recipes are free and you know we keep it hot so grab that pen and paper let me
show you what I got
what do you think bec? good... excellent! what's up friends welcome back to the
show this week I'm gonna show you a delicious mushroom gravy a delicious the
holidays are here and when I think holidays I think gravy I think gravy and
potatoes that's basically where my mind goes every single time so I wanted to
make a very very simple one Beck and I whip this up last night for dinner
because we're like it's that easy I'm also gonna do a quick mash and we're
gonna throw it together and you're gonna be all set ready to go for the holidays
okay just start I'm going to start with a large pot and must fill it up with
some water today we are shooting with the doors closed so it means that this
LED light is making it a little bit blown up
my apologies we're gonna work on a better lighting situation for you in the
new year while we got that going I'm just gonna grab a cutting board and
start with the shallots dice up nice and small a really quick way to dice is to
start by chopping your little shallot or onion in half and then just go in like
with the diagonal cuts but don't cut all the way to the end if you leave a little
bit right at the tail just to hold it together then you can flip it everything
stays in line it just goes to little cubes nice and
easy soon as the tears start to hit your face
you know you're done for this one you don't usually see me crank this out but
this is butter if you want to make a holiday meal bring butter for all to
hear and you'll spread cheer vegan butter is
basically just whipped oil but it does have a little bit extra saltiness and
flavor so I'm going to cook with butter especially because we're starting the
gravy I'm also gonna add a little bit of
potatoes just stuff I would throw in like honestly Becca's never seen me make
this she's gonna be shocked but I would throw in like two tablespoons at least
Wow yeah I'm sorry back but that's the truth while that's melting down I'm
gonna crack into my garlic fresh garlic you could cheat you want to use some
pretty shredded garlic but I like to use fresh three good-sized clothes now I'm
gonna add the shallots nothing fancy here
just go to town get that shredded down I really don't like the taste of burnt
garlic so I'll hold off on throwing that in all right getting smoky in here
smoky oh your lenses probably fog honey come here next I'm just going to bust
down my cremini mushrooms now you can kind of use whatever mushroom you want
if you want to get really fancy you could use two different types of
mushroom they'll just get a little bit nicer flavor I just went with cremini
today stay with the guys Remini mushrooms my favorite thing to cut they
cut so damn easily a nice just want to go a little pieces up to me mushrooms
all right so I'm just through a little bit of time in there just dried time
that's about a teaspoon I also picked up fresh thyme so if you don't want to do
fresh you can just add some more dried maybe a full tablespoon I'm gonna add a
little bit of fresh while I'm cooking with it of course black pepper
another teaspoon maybe 1/2 teaspoon of salt now I did a full pack of cremini
mushroom 454 grands that might look like a lot that don't forget guys mushrooms
will shrink down tremendously Oh baby
Caroline it's a mushroom gravy okay so next I'm gonna get started on my both
fats I'm gonna use 3 large potatoes should I make more no I want these to
cook quickly so what I'm going to do is cut these in three pieces and then maybe
in for us and then I'm gonna go eat this sizes pretty small because like I said I
want them to cook quickly into the boiling water I'm gonna add about a
tablespoon of salt she's gonna help the potatoes from sticking so I've got two
potatoes here bring up my cutting board I'm just a
frozen and quickly shot these guys notice I left the skins on I gave them a
quick wash no it didn't but you could give them a quick wash the skin is
actually where most of the nutrients is although we're gonna boil this to a
glitter and you'll still get a little bit more fiber and I like to skin on me
so so it's an organic brown rice age three years miso paste it just has a
much wider range of at me so rich salty flavor of course soy sauce will work
tamari will work I have miso so I'm using miso start with
maybe a tablespoon of this miso here sort right into the middle on my pan add
a little bit of water miso will also help start to get that
Brown rich flavor into the mushrooms basically invites them over to the to
the flavortown party without being too aggressive it just says hey guys come on
in I am gonna add in my garlic and start getting that flavor ball
logging out again yeah come here come on moisture while we're waiting for those
potatoes to start boiling up softening down a little bit maybe 10-15 minutes
the mushrooms are looking delectable now what we're gonna start to do here is
build up some liquid we don't want to use water we only use Brock today I'm
using better than bullion this is like just a flavored paste it's kind of like
broth it's amazing for van lifers or people who live in a tiny place because
you don't actually need to inventory those big things of broth flavor town
I'm gonna go in and grab maybe one tablespoon and the two tablespoons and
then start hitting it with the water just slowly try and break it down a
little bit just like I did with the miso so I've used about a cup and a half of
just regular water but you can also use your potato water it's got a little bit
extra starch and it's gonna help thicken up so not mandatory but I'm gonna throw
just like a ladle or two of that in there but before we do the corn starch
we're gonna just let that develop let it boil again make sure everything's mixed
in and start tasting the flavor we had the time so we had maybe three or
four little bunches right in there fresh thyme nothing like fresh thyme you don't
want to have snail time
you like that job yeah when you're making mass but that I like to make them
a little bit just above tender above what you would normally put them if
you're just cooking them just makes it a lot easier to mash them back close your
eyes 1 tablespoon 2 tablespoon 3 tablespoon back open their eyes again
there is a fine line between like I said like you want to boil them just a little
bit above what you would normally make the tip of that but there's a fine line
of overdoing it and then it just becomes like almost grainy so don't do that that
close right more oil yeah tablespoon and a half of olive oil salt tablespoon now
we got a taste
yeah this is totally gluten-free cornstarch is really quite a fun product
because it quite literally thickens shit up instantly I'm just gonna grab like
see that let's start with that don't overdo it
overdo your cornstarch you can have a bad time so that's what tablespoon of
cornstarch maybe a little bit less with a tablespoon or half of water with a
fork watch this it's gonna like thicken almost instantly before your form starts
in there might need a little more nothin's happenin quick gaming make
another little cornstarch concoction no problem Frank want to get really
fancy you could throw some hot liquid in there I've seen people do that on
YouTube mushroom want a look instantaneous thickness yay
I'm adding a little bit of milk into my mashed potatoes just get them a little
bit look at creme fraiche for maybe a quarter cup they probably like 'man why
don't you throw any garlic in that well to be honest I didn't think of it until
right now but you could have if you wanted to make
garlic mash what I would do is butter the same amount of butter I put in there
on a pan fresh garlic saute that down done mmm party time is about to begin
now what I would recommend serving this with is well you could just be like back
and just get a full plate of mashed potatoes and gravy on top or I know a
lot of you freestyle Friday fans tops have got yourself a cookbook now in the
cookbook we have a delicious beet loaf so super easy to make and the recipes
right here so I actually went ahead and made one of those already
I'm gonna serve with that it's gonna be amazing
invented in 1935 by Arnold Schwarzenegger you're just gonna create
a light crevice for you in your plate to enjoy and that is where my friends your
gravy is gonna live so you're giving him a nice little home nice little
presentation vibes and I expect all of you to tag me in your pics over here
little mushroom baby cool so as you can see we have got a beautiful holiday
feast sitting in front of us the beet loaf in the e-book the mushroom potato
and I just steamed up a little bit of green beans let's go ahead and try for
ourselves see this way you can actually just dip
I hope you enjoyed this one if you did smash the thumbs up be sure to subscribe
to our channel we'll see you every single Friday also one more thing oh
yeah tag me in your pics I would love to see
your little mushroom gravy balls with the beat low another option for the
mushroom gravy I'll quickly just say is you could throw it in your blender and
absolutely pulse it up if you want to make it smooth Beck and I tried that
last night just with a little bit left over personally I found it a little bit
too much of a similarity to cement so we didn't like that look vibe
the flavor was obviously delicious but that's just a option for you coke is
linked below we J whip up scrub your coffee good my friends