Description
This rich and savory Mushroom Gravy is a delicious plant-based sauce made with cremini mushrooms, fresh herbs, and a splash of tamari for depth. Perfect for elevating mashed potatoes, mashed cauliflower, or parsnip puree, it’s a flavorful vegan gravy that adds a gourmet touch to any meal.
Ingredients
Scale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (⅓ cup)
- 16 ounces cremini mushrooms, sliced
- ½ tablespoon tamari
- 2 garlic cloves, minced
- 1½ tablespoons fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper, to taste
Instructions
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of extra-virgin olive oil until shimmering to create the base for your gravy.
- Sauté shallots: Add the finely chopped shallot (about ⅓ cup) and cook until soft and translucent, approximately 4 minutes, stirring frequently to prevent burning.
- Cook mushrooms: Add the sliced cremini mushrooms to the skillet and cook for 8 to 10 minutes, stirring occasionally until the mushrooms release their moisture and become tender.
- Add flavorings: Stir in ½ tablespoon of tamari, the minced garlic cloves, fresh thyme leaves, and chopped rosemary. Cook for a minute to combine the flavors.
- Incorporate flour: Sprinkle ¼ cup all-purpose flour evenly over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste and help thicken the gravy.
- Add broth and simmer: Gradually whisk in 3 cups of vegetable broth, ensuring no lumps form. Bring the mixture to a simmer and cook for about 20 minutes, whisking often, until the gravy thickens to your desired consistency.
- Season: Taste your mushroom gravy and season with sea salt and freshly ground black pepper to your preference. Remove from heat and serve.
Notes
- This mushroom gravy pairs beautifully with mashed potatoes, mashed cauliflower, or parsnip puree for a comforting side dish.
- The recipe is fully vegan, making it suitable for plant-based diets.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Use low-sodium vegetable broth to control the salt content if desired.
Nutrition
- Serving Size: 1/8 of recipe (about 1/2 cup)
- Calories: 75
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
