When the terkee has finished cooking, carefully pour the remaining hot marinade into a saute pan.
If desired, scrape the thyme leaves from the stems to add to the marinade, by grabbing the top of the stem of thyme with one hand, and with the other hand running your thumb and index finger down the length of the stem, in the opposite direction of the growth of the leaves - they will fall off nicely. Martha Stewart shows how to remove leaves from a piece of thyme here, although in her example, the thyme hasn't been cooked in marinade so it's a little less messy!
Cook the mushrooms in the marinade liquid, adding more butter if needed.
When mushrooms are done, move them to the side of the pan, tilting the pan to gather the remaining liquid. Depending on how much liquid remains, add a tablespoon or two of nut milk. When heated, sprinkle in a scant teaspoon of gluten-free Bisquick (or more if needed) to thicken the gravy, whisk 'til smooth. Add more nut milk as needed for the texture you prefer. Add salt and/or pepper to taste if needed. Serve hot over mashed potatoes and terkee.
I heated up leftover organic Yukon Gold potatoes which I had mashed up and mixed with Daiya nondairy mozzarella shreds. I also heated up some leftover creamed spinach (cooked organic spinach which was "creamed" by adding Spero vegan sunflower cream cheese), for a couple of quick side dishes.
The only pre-made item was the cranberry-orange relish from Whole Foods, but they make it the way I do with fresh cranberries, oranges and sugar, and thankfully it was perfect, not too sweet.
A dinner to be thankful for, and a recipe to add to the list of favorites!
(Note: You can view every article as one long page if you sign up as an Advocate Member, or higher).
