Mashed: Skip Sausage and Give Biscuits and Gravy an Umami-Rich Twist

Mushrooms Take Sausage’s Place

Biscuits and gravy is rooted in the American South, where traditional recipes often use pork sausage or fat. Mushrooms offer a meat-free way to make a similarly hearty, savory meal.

White and cremini mushrooms are common choices for their flavor and texture. Cook them before adding them to the gravy; unlike sausage, they release water rather than fat, so another fat is needed for the roux.

The gravy can be prepared in the same pan as the mushrooms, or the cooked mushrooms can be set aside while the gravy is made. The approach and seasoning can reflect individual preferences and dietary needs.

Season And Cook The Mushrooms

Wash and dry the mushrooms, chop them, then sauté them in olive oil. Sage, thyme, garlic powder, paprika, and crushed red pepper are possible seasonings. Diced onions or shallots can add another flavor, while a little brown sugar can bring a hint of sweetness often associated with breakfast sausage.

Choose A Gravy Method

For a quicker option, Southeastern Mills Country Gravy Mix can be prepared and allowed to thicken before the sautéed mushrooms are stirred in. Mayacamas Texas-Style Country Gravy Mix is an option for vegans.

A scratch-made version can use milk or half-and-half, butter, and all-purpose flour. Replacing sausage with mushrooms makes the dish vegetarian; non-dairy milk, cashew cream, and dairy-free butter or olive oil can make it vegan.

Add More Savory Flavor

Dried porcini or shiitake mushroom powder can add umami. Yellow or white miso paste, soy sauce, and Worcestershire sauce are other options; soy sauce and Worcestershire may make the gravy darker. Finely chopped walnuts can contribute extra texture and protein to the mushroom gravy.