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Mushroom Gravy

Take your mashed potatoes to a whole new level with this rich, savory mushroom gravy! It's fantastic on these garlic mashed potatoes as well as my mashed cauliflower and parsnip puree. Vegan.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
  2. Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
  3. Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.

Notes

  • Make this recipe gluten free: Omit the flour in step 2. At the end of step 3, spoon a few tablespoons of the liquid into a small bowl. Add 2 tablespoons cornstarch and stir until smooth. Pour this mixture back into the pan and stir until the gravy thickens.