Ingredients
coconut oil biscuits
¼cupvegan butter,or olive oil
8ozbaby bella mushrooms,diced into ¼-inch cubes
1small shallot,peeled and finely chopped, about ¼ cup
1garlic clove,minced
¼cupwhite whole wheat flour,or all-purpose
½cupvegetable stock
1⅓cupsBlue Diamond Almond Breeze Almondmilk Original,or Blue Diamond Almond Breeze Almondmilk Original Unsweetened
1tspfresh rosemary,finely-minced
½tspsalt
½tspblack pepper,freshly-cracked
Preparation
Melt the butter in a large sauté pan over medium-high heat.
Add the mushrooms, then stir to coat.
sauté the mushrooms for 4 to 5 minutes, stirring occasionally, until cooked and softened.
Add the shallot and garlic, and cook for an additional 2 to 3 minutes, stirring occasionally, until the shallot is cooked and softened.
Sprinkle the mixture with the flour, and stir to combine.
Cook for 1 minute, then stir in the vegetable stock until combined
Add in the almond milk, rosemary, salt, and black pepper, then stir until completely combined.
Bring the sauce to a simmer.
Reduce the heat to medium-low and continue simmering for 1 to 5 minutes, until the gravy reaches desired thickness, stirring occasionally.
Taste, and season with additional salt, pepper, and rosemary, if needed.
Remove from heat then serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper.
Serve warm, and enjoy!
