Mushroom Gravy
User Reviews
5
Mushroom Gravy
Description
The recipe begins by softening shallots in olive oil, then cooking sliced cremini mushrooms until tender. Seasonings of tamari, garlic, fresh thyme, and rosemary add layers of savoriness and fresh herb notes. Flour is stirred in to build the base thickness before gradually adding vegetable broth and simmering until the gravy is thick and glossy.
Seasoned with salt and freshly ground black pepper, this gravy offers an earthy depth from the mushrooms and a fragrant herbal complexity from the thyme and rosemary. It pairs well as a sauce for various dishes requiring a warm, smooth mushroom accent.
For a gluten-free option, omit the flour and thicken the gravy with a cornstarch slurry added near the end of cooking. This flexibility allows adapting the recipe to dietary needs without sacrificing texture.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot finely chopped (⅓ cup)
- 16 ounces cremini mushrooms sliced
- ½ tablespoon tamari
- 2 garlic minced, cloves
- 1½ tablespoons thyme fresh leaves
- ½ tablespoon rosemary chopped, fresh
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
- 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.
- Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
Notes
- For gluten-free gravy, skip the flour and stir in a cornstarch slurry made with 2 tablespoons cornstarch mixed in some cooking liquid at the end.
User Reviews
Overall Rating
5
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