Vegan Mushroom Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
10 servings (1/3 cup each)
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Calories
81 kcal
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Course
Main Course
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Cuisine
American
Vegan Mushroom Gravy
Description
The recipe begins by heating olive oil in a skillet before adding sliced white and baby portobello mushrooms with salt to draw out moisture and promote browning. Cooking until the liquid evaporates and mushrooms brown creates concentrated umami. Chopped onion is added and cooked until golden with flavorful fond on the pan bottom. Garlic and thyme are stirred in for their fragrant qualities.
Flour coats the mushroom mixture to form a roux that thickens when vegetable broth is whisked in. The pan is deglazed to release browned bits, contributing savory complexity. Simmering until thickened yields a smooth, rich gravy. Additional salt and pepper adjust the seasoning to taste.
This gravy serves four generously and offers a plant-based, flavorful sauce suitable for many dishes. Leftovers keep for several days refrigerated and can be frozen for longer storage.
Ingredients
- 1/4 cup olive oil or vegan butter
- 8 ounces white mushrooms sliced (see note 1)
- 8 ounces portobello mushrooms sliced, baby
- salt freshly ground
- black pepper freshly ground
- 1 large onion finely chopped (about 1 1/2 cups)
- 2 cloves garlic minced (about 2 teaspoons)
- 1/2 teaspoon thyme minced or 1/4 teaspoon dried, fresh leaves
- 1/4 cup all-purpose flour (see note 2)
- 4 cups vegetable broth
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering. Add mushrooms and 1/2 teaspoon salt. Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in vegetable broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
- Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes. Season with salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
Notes
- Use your preferred white mushrooms such as button, cremini, or shiitake for variety in flavor and texture.
- For a gluten-free version, substitute the all-purpose flour with cornstarch as a thickener.
- This recipe provides about 4 servings, approximately 1/4 to 1/2 cup per serving.
- Store leftover gravy in an airtight container in the refrigerator for 3 to 4 days or freeze for 4 to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1/3 cup each)
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 81kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Sodium | 380mg | 16% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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