The Gravy

Silky, deeply flavored, adaptable gravy made two different ways—both designed to work for holidays and everyday meals. One is a classic style for maximum richness; the other is a quick, gluten-free option.

Ingredients (Decadent Version)

• 1 box Two River Mushroom Lion’s Mane Broth
• 1 king oyster mushroom (or a handful of regular mushrooms), shredded
• ½ stick plant-based butter
• 1–1½ tablespoons all-purpose flour
• ¼ cup Sherry or marsala wine (optional)
• 1 cup water (adjust as needed)
• ½ teaspoon dried sage
• Pinch poultry seasoning (or thyme/savory)
• Salt and black pepper to taste
• 1 teaspoon plant-based butter (for mounting)

Instructions (Decadent Version)

1. Prep the mushrooms:
   Shred the stem of a king oyster mushroom into small shreds.
2. Sear:
   Heat a little olive oil over medium-low. Add the mushrooms and lightly brown them.
3. Build the roux:
   Add the ½ stick plant-based butter. Once melted, sprinkle in the flour. Stir constantly to incorporate and get rid of clumps and until the mixture gains a light golden color.
4. Optional flavor boost:
   Add the Sherry/marsala wine and cook down briefly.
5. Build the gravy:
   Add water slowly, (preferably hot if you want to be pro) stirring to avoid lumps. Then begin adding the Lion’s Mane broth in increments until fully incorporated.
6. Season:
   Add sage, poultry seasoning, pepper, and adjust salt to taste.
7. Simmer:
   Let the gravy cook on medium-low for 5–7 minutes until silky and thickened. Don’t forget to stir.
8. Finish:
   Stir in 1 teaspoon plant-based butter to “mount” the gravy for shine and velvety texture.

Ingredients (Gluten-Free Version)

• 1 box Two River Mushroom Lion’s Mane Broth
• 1 cup water
• 1–2 teaspoons cornstarch (or potato starch)
• 1–2 tablespoons water (to dissolve the starch)
• 1 tablespoon plant-based butter (optional)
• Salt & pepper to taste

Instructions (Gluten-Free Version)

1. Heat the liquid:
   Bring the broth and 1 cup water to a gentle boil over medium heat.
2. Make a slurry:
   Mix cornstarch with your fingers with a little cold water until smooth—no lumps.
3. Thicken:
   Stir the slurry into the simmering broth. It will thicken almost immediately.
4. Adjust:
   If it’s too thin, repeat with another teaspoon of cornstarch + water.
5. Finish:
   Add optional plant-based butter for sheen and richness or keep it oil-free.
6. Season:
   Taste and adjust salt/pepper as needed.
7. Serve:
   Simple, fast, and ready for any dish.