Yield: about 2 cups

Mushroom Gravy

How to make the best vegetarian & vegan brown mushroom gravy. Wild mushroom gravy is perfect for mashed potatoes, Thanksgiving, and Christmas. Try this mushroom gravy recipe with our Truffle Olive Oil Mashed Potatoes or Roasted Garlic Mashed Cauliflower.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • ¼ cup dried wild or porcini mushrooms
  • 2 tablespoons extra virgin olive oil, divided
  • 3 tablespoons vegan butter, divided
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 lb. crimini, oyster, or chanterelle mushrooms, or a combination of wild mushrooms, cut into 1/2" thick slices
  • ¼ cup flour
  • 3-4 cups vegetable stock
  • salt and pepper, to taste

Instructions

  1. 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.
  2. 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. Add the garlic and mushrooms.
  3. Season with salt and pepper and sauté until the mushrooms are tender, about 5-10 minutes. Drain and stir in the rehydrated mushrooms.
  4. 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. Add a little more butter or oil if needed to make the roux.
  5. Add the mushrooms to the roux. Slowly whisk in the stock and simmer over low heat, about 10 minutes. The gravy will thicken as it cooks and even more as it cools. Season to taste with salt and pepper. Add more stock to thin to desired consistency.
  6. Serve warm with mashed potatoes or Portobello Wellington.

Notes

  1. Dried mushrooms add a lot of flavor. I buy them at Whole Foods, World Market, or online. If you can't find them, you can omit them and this mushroom gravy will still be delicious.
  2. To make ahead, store in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium heat, adding more broth if stock to thin.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 13g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

 

STAY CONNECTED