Vegan Southern Biscuits with Vermouth Maitake White Gravy

Vegan Southern Biscuits with Vermouth Maitake White Gravy
Organic Immaculate Flaky Biscuits

6 cups Veggie Stock

2 cups Cashews soaked for 1 hour/drain

6 tbs. EVOO

6 tbs. White Flour

Fresh Thyme, Parsley, Pineapple Sage
Cook biscuits for 20 minutes. Would make the mushrooms first. Then the gravy. When the gravy is half done, make the biscuits.

To make the roux. Heat skillet and add EVOO stirring with a fork the flour, adjust by adding veggie stock as needed while stirring the roux. In a blender combine the stock with cashews. Add the blended cashews to the roux, stirring to blend for 5 minutes. Add the mushrooms and a splash of vermouth, stir frequently on a higher heat and until Vermouth is reduced. Add the blended herbs and stir well. Serve over hot buttered biscuits.


4 cups Maitake Mushrooms washed and separated finely

1 Clove Garlic

1/4 cup Vermouth


Herbs: Fresh Thyme, Oregano, Pineapple Sage

In a large skillet

In skillet saute sliced garlic add the mushrooms and cook until there is no more water in the mushrooms, browning add the vermouth on high heat and reduce. Add salt and herbs.

My mother, Evelyn, used to cook this gravy, so it was adapted from her old recipes. Don’t think I’ve made this for years, happened to see a package of good organic biscuits and thought why don’t I make that for Fritz for Father’s Day! This turned out so good! Love the addition of mushrooms, gave it the needed boost. Served with Layered Polenta of Finnish Potatoes and Pesto. And a huge bowl of mixed organic fruits. Made him feel like a King, because he does so much for us! Hope everyone had a great celebration today! Happy Father’s Day to all the dads of children and furry ones! Enjoy!

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