September 30, 2008

Mashed Potatoes with Home-Style Gravy

Mashed Potatoes with Home-Style Gravy

I was excited to make this recipe, as the "gravy" combination of mushrooms, soy sauce, and veggie burger pieces sounded so good and savory and rich. I was a little unsure about the tahini, but I went ahead with it anyway. The potatoes were easy to make, although I thought it strange that nothing was added to them (butter, milk, spices, etc.). The gravy was also easy to make, and it smelled so amazing while it cooked. Fast forward to my first bite...what a disappointment! First of all, when I think of gravy, I think of a rich, soft, smooth, velvety sauce...not the chunky dry mess that this turned out to be (and I know that photo does NOT look appetizing). Still, I will admit that the taste was decent, although that tahini added a strange bitterness to what otherwise could have been a delicious stew-like concoction. The potatoes were, well, potatoes. I enjoyed the chewiness of the skins that were left on during cooking, something I'll probably try again in the future (yes, I always make my mashers without the skins). The combination of the gravy and potatoes reminded me of a shepherd's pie, and it was very filling...at least.

Make again? No. It was OK the first night...but the fact that I couldn't fathom eating the leftovers is never a sign of a good recipe.




Mashed Potatoes with Home-Style Gravy
Vegetarian Times, October 2005

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