late for Thanksgiving, but early for Christmas

I really missed the boat about Thanksgiving! I was so busy writing an article about it, based on this blog, for our local newspaper that I forgot to post it here.
I'd love to hear from readers about your Thanksgiving experiences. Any new recipes that worked well? Here's one that was included in my article. It's one of my favorites.

Mushroom Gravy

(Adapted from Vegetarian Times, November-December 2009)

2 TBSP olive oil

¼ lb. white button mushrooms

¼ lb. baby bella mushrooms

2 TBSP flour

2 cups mushroom stock, heated (recipe below)

4 pinches sea salt

4 pinches black pepper

Heat 1 TBPS of the olive oil, then sauté the mushrooms over medium heat until they give up their juices, about 5 minutes. Add another TBSP of olive oil and, when heated, whisk in the flour. Cook, whisking constantly, over low heat, until the mixture browns, about 10 minutes. Add hot stock, salt and pepper. Cook over low heat until thickened, whisking often, about 15 minutes.

Makes about 2 cups

Mushroom Stock

2 tsp. olive oil

½ lb. button mushrooms, sliced

½ lb. portabella or baby bella mushrooms, sliced

2 stalks celery – set leaves aside

1 onion, diced

1 carrot, chopped

1 oz. dried shiitake mushrooms

¼ tsp. sea salt

4 ½ cups water

Saute vegetables (except dried shiitake mushrooms) in olive oil about 5 minutes, until onion is translucent. Add dried mushrooms, water, celery leaves and salt. Simmer one hour. Strain vegetables and discard.

Note: Makes about 3 cups. Prepared low-sodium mushroom broth can be used but it’s worth taking the time to make this.