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Happy Friday friends! I hope you’re gearing up for a busy, fun weekend, like we are. We’ve been squeezing it all in recently, with the end of the academic year drawing to a close. I’ve been attending concerts and recitals most weekends and this one will be no exception! We’ve also been watching lots of soccer, as the BPL season comes to and end, and Will has been playing a lot as well. Plus, on top of all that, kitten season is nigh, so I have lots of adoption-related activities coming up at The Humane Society including a Kitten Shower tomorrow to garner interest in fostering kittens. On top of it all, we’ve been hosting lots of friends, now that we finally have a kitchen table that Will has completed! We had some friends from college over last weekend and are hosting our Spurs group after final games this Sunday. And then we’ve also been GOING to friends parties, including a Siete de Mayo party at Mandi and Billy’s house last weekend and are going to a Minimalist Baker-themed potluck tomorrow for a friends birthday. All the social activities!

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But in between all that socialization, we have of course been finding time to cook tasty things! This one is a new favorite of ours: Vegetarian Biscuits & Gravy. So yes yes, I have been posting a fair amount of Southern-themed recipes recently, but when they keep popping up on my favorite sites and/or the fact that we have a whole cookbook dedicated to that theme, it’s hard not too! This one popped up on The Kitchn and both Will and I knew we immediately had to try it. We slotted it for our weekly breakfast and doubled the recipe to accommodate the number of days we needed it. In reality, trying to make biscuits and gravy at work was a questionable decision, but the choice to try the recipe was not. We skipped some of the nicer touches (melting cheese on top, plus tomatoes and greens) and went for the straightforward elements: the biscuits and the gravy. We made biscuits from Immaculate Baking Co. and they were nothing short of fluffy, buttery delights. The gravy was a nice creamy texture, with a lot of good mushroom-y flavor to it. We slopped the gravy over our biscuits each morning, heated it all up and devoured it, politely, with a fork and knife. Sure, the color looks gross, but the flavor is spot on. After eating this all week, we had to admit to ourselves that this was the type of breakfast to make on a weekend or perhaps not a busy week where students/professors are constantly popping in our offices to chat, while we try to delicately shove gravy into our mouths….but if you a) eat breakfast at home or b) eat your breakfast at work without interruption, then this could work for you! Just keep a napkin nearby and you’ll be good to go.

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Cooking Notes: We doubled the recipe (reflected below) to last us almost the entire workweek. We only purchased 16 oz. of creminis, which seemed fine. We skipped the cheese, arugula, and toasting the biscuits in the oven, since those weren’t really work-friendly options.

Vegetarian Biscuits & Gravy (adapted from DSC_0397The Kitchn; makes 8 servings)
16 oz. cremini mushrooms, stems removed, coarsely chopped in food processor
2 tbsp butter
1 medium shallot, minced
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup sour cream
8 biscuits ( we used Immaculate Baking Co. biscuits)

Begin by chopping your mushrooms in a food processor. Place them in the bowl with a blade attachment, then pulse until they are chopped but not puréed. Melt 2 tbsp of butter in a large skillet over medium heat, then add the shallot, sauteing until translucent and fragrant, about 1 minute. Add the mushrooms, thyme, salt and pepper, continuing to cook for about 4 minutes or until the mushrooms have softened and released their liquid. Keep stirring to help speed this along.

DSC_0380Add the sour cream, then increase the heat to medium-high, simmering until some of the liquid is evaporated, about 1-2 minutes. Take the pan off heat and reserve.

Bake biscuits according to package directions. When ready to assemble, heat biscuit in a microwave or toaster oven, then microwave gravy. Serve gravy over biscuit, using a fork and knife to enjoy! Best recommended to eat as an open-faced sandwich. Or, alternatively, if not taking to work, visit the original recipe to see how to enjoy at home!

Recipe: The Kitchn: Vegetarian Biscuit and Gravy Sandwiches

 

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