Swedish Shroom Balls with Mushroom Balls

A staple holiday appetizer that everyone knows and loves, use Mushroom Balls as a vegan option with this delicious gravy. Your guests will be raving about it!

 

Serving size: 2 for a meal or 4 for an appetizer

Prep time: 10 minutes

Cook time: 30-60 minutes

Ingredients:

1 box of Shroomeats Mushroom Balls

Gravy:

1 cup unsweetened, plain soy or almond milk

1 can (13.5oz) low-fat/light coconut milk

1 tablespoon soy sauce

1 teaspoon dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

pepper to taste

1 tablespoon cornstarch or arrowroot powder

2 tablespoons cold water

Garnish:

1-2 Rosemary sprig

Instructions:

1. Saute the Mushroom Balls in a well-oiled pan on medium to high heat for 5-8 minutes or until browned.
2. Reduce the heat to low and keep the Mushroom Balls warm while you make the gravy.

To make the gravy:

1. In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.
2. Bring to a simmer on medium heat, stirring occasionally. Remove from heat.
3. In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.
4. Return the pot to the burner on low, add the Mushroom Balls to the gravy mix, and let simmer for up to 1 hour.
5. When ready to serve, pour the Mushroom Balls and all the gravy into a serving bowl and garnish with the rosemary sprig. Eat as is, or serve with pasta or mashed potatoes.