Description
This rich and savory mushroom gravy is the perfect plant-based sauce to elevate your mashed potatoes or vegetable purees. Made with cremini mushrooms, fresh herbs, and a touch of tamari, this gravy is flavorful, vegan, and easy to prepare on the stovetop.
Ingredients
Units
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Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (1/3 cup)
- 16 ounces cremini mushrooms, sliced
- 1/2 tablespoon tamari
- 2 garlic cloves, minced
- 1 1/2 tablespoons fresh thyme leaves
- 1/2 tablespoon chopped fresh rosemary
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil: Warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat to prepare for sautéing the aromatics and mushrooms.
- Cook the shallot: Add the finely chopped shallot (about ⅓ cup) to the skillet and cook until soft and translucent, approximately 4 minutes, stirring occasionally to prevent burning.
- Sauté the mushrooms: Add 16 ounces of sliced cremini mushrooms to the skillet. Cook them for about 8 to 10 minutes until they are soft and have released their moisture.
- Add flavorings: Stir in ½ tablespoon tamari, 2 minced garlic cloves, 1½ tablespoons fresh thyme leaves, and ½ tablespoon chopped fresh rosemary. Mix well to combine all the flavors.
- Add flour: Sprinkle ¼ cup all-purpose flour evenly over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste and to begin thickening.
- Add broth and simmer: Gradually pour in 3 cups of vegetable broth while whisking to prevent lumps. Bring the mixture to a simmer and cook for about 20 minutes, whisking often, until the gravy thickens to your desired consistency.
- Season and serve: Taste the gravy and season with sea salt and freshly ground black pepper as needed. Serve warm over mashed potatoes or other preferred dishes.
Notes
- This mushroom gravy pairs beautifully with garlic mashed potatoes, mashed cauliflower, or parsnip puree.
- The recipe is entirely vegan and can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- For a deeper flavor, use homemade vegetable broth if possible.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1/2 cup)
- Calories: 70
- Sugar: 2g
- Sodium: 250mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
