The Best Mushroom Gravy Recipe (-It’s Vegan Too!)
User Reviews
5
-
Prep Time
3 mins
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Cook Time
14 mins
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Total Time
17 mins
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Servings
5 cups
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Calories
263 kcal
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Course
Condiments
-
Cuisine
American
The Best Mushroom Gravy Recipe (-It’s Vegan Too!)
Description
This gravy starts with sautéing diced onions and minced garlic in olive oil or vegan butter until soft, then adding finely chopped or torn fresh mushrooms. Cooking the mushrooms until golden allows moisture to evaporate, concentrating flavors and preventing a watery gravy. Optional crushed dried porcini mushrooms deepen the umami. Once browned, flour is stirred in and cooked to lightly brown and bind the mixture.
Vegetable stock is gradually whisked in, smoothing the mixture and forming a velvety gravy base. Chopped fresh rosemary and parsley bring herbal notes, while tamari adds saltiness and enhances savoriness. Black pepper provides gentle heat. Simmering thickens the gravy to the desired consistency.
This rich mushroom gravy complements vegan dishes or can be served with roasted vegetables, mashed potatoes, or plant-based proteins. Using a heavy-bottom pan ensures even cooking and prevents burning, maintaining a silky, smooth texture.
Ingredients
- ½ cup olive oil or vegan butter
- ½ cup onion small dice
- 1 tablespoon garlic minced
- 8 ounces mushrooms chopped finely, or hand torn, fresh
- ¼ cup dried porcini mushroom crushed (optional
- ½ cup all-purpose flour or gluten-free flour
- 2 teaspoons rosemary chopped, fresh
- 4 cups vegetable stock unsalted
- 1 tablespoon parsley minced
- 4 teaspoons tamari or to taste
- ¼ teaspoon black pepper ground
Instructions
- Heat the olive oil or vegan butter in a large skillet over medium-high heat. Once hot, add the diced onion and cook, stirring frequently, until softened.
- Stir in the minced garlic and mushrooms, lower the heat to medium, and sauté for 4-5 minutes, stirring occasionally, until they release their liquid and begin to brown. If using the optional dried porcini mushrooms, stir them in now.
- Sprinkle the flour evenly over the mushroom mixture and cook, stirring constantly, for several minutes until the flour is lightly browned.
- Slowly pour in the vegetable stock, whisking continuously to avoid lumps, and bring the mixture to a simmer.
- Stir in the chopped rosemary, parsley, tamari, and black pepper. Reduce the heat to low and let the gravy simmer, stirring occasionally for 3-5 minutes, until thickened to your desired consistency.
Notes
- Whisk flour thoroughly into the mushroom mixture before adding stock to avoid lumps and ensure smooth gravy.
- Use a heavy-bottomed skillet or pan with high sides to promote even cooking and reduce splatter.
- Sauté mushrooms until golden brown to enhance flavor and avoid a watery consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 282mg | 12% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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