This mushroom gravy is going on the Thanksgiving and Christmas table this year as it does every year.

Scott and I are excited to be flying to Sacramento to spend Thanksgiving with our family.

We really enjoy cooking together, and this year, I am totally revved up and ready to go! Everybody makes their signature dishes, and we feast and celebrate. I’m making creamy cauliflower soup, citrus quinoa salad, garlic green beans, olive oil mashed potatoes, sweet potatoes, candied maple pecans, tofu walnut stuffing, creamed spinach with shiitakes, cranberry sauce, cranberry cheesecake, apple pie, and this epic mushroom gravy.

I’m also heading up to Sacramento with a suitcase full of Massel broth. I’ve got Scott’s entire family addicted to it.

When you can’t make your own broth, Massel is the next best thing. Everybody I’ve shared this broth with proclaims it the best commercial broth they’ve ever tasted. Most store-bought broths either taste bland and revolting, or are over-salted and have too many additives.

Massel broth is so incredible that this Australian family-owned company dominates about 70% of the market in Australia. Everybody I know in Australia uses it, and I am so excited that Americans are catching on to how amazing this broth is. It is so good you can literally drink it like tea! It’s also inexpensive, and is gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt reduced.

You can get Massel broth in concentrated liquid stock, bouillon cubes, handy travel 7’s cubes, and all-purpose bouillon powder and seasoning. You can get Massel broth in three flavors – vegetable, chicken, and beef, and they’re all vegan!

You can get the Massel products in health food stores and grocers across the country. It’s now in Wholefoods stores. Use the store locator to find out where you can get Massel in your local area.

I use Massel products to make sensational soups, sauces, salad dressings, marinades, stews, dips, vegetable purees, dips, and smoothies. And this broth infuses fabulous flavor into gravies.

This mushroom gravy is one of my favorite holiday recipes. It’s so quick and easy, and so incredibly delicious. I’ve been making it for decades, and it never gets old. Scott and I love it over mashed potatoes, steamed and roasted veggies, and over quinoa, millet, and rice. Enjoy.

*I’m an ambassador for Massel, but my opinions are my own.