This is a great gravy for both vegetarians and meat eaters. We make up a batch for holidays so everyone can have gravy on their potatoes, stuffing etc. You can also make ahead and freeze. Adjust seasonings to your liking. Truly a keeper!
The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.