Vegan Mushroom Gravy

This delicious vegan mushroom gravy rich, hearty, and packed with umami. It’s the best vegetarian/vegan gravy for Thanksgiving.

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INGREDIENTS

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INSTRUCTIONS

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Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the shallots and saute until softened, about 3 minutes.

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Season with salt and pepper and sauté until the mushrooms are tender, about 5-10 minutes. Drain and stir in the rehydrated mushrooms.

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In a large saucepan, heat the remaining butter and oil. Whisk in the flour and cook over medium-low heat until light brown, 5 minutes.

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Vegan Mushroom Gravy

This delicious vegan mushroom gravy rich, hearty, and packed with umami. It’s the best vegetarian/vegan gravy for Thanksgiving.

INGREDIENTS

- Dried wild or porcini mushrooms - Extra virgin olive oil - Vegan butter - Shallots - Garlic - Crimini, oyster, or chanterelle mushrooms - Flour - Vegetable stock

INSTRUCTIONS

In a medium bowl, pour about 1 cup of boiling water over the dried mushrooms. Set aside to soak until softened, about 10-15 minutes.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the shallots and saute until softened, about 3 minutes.

Season with salt and pepper and sauté until the mushrooms are tender, about 5-10 minutes. Drain and stir in the rehydrated mushrooms.

In a large saucepan, heat the remaining butter and oil. Whisk in the flour and cook over medium-low heat until light brown, 5 minutes.

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