Vegan Porcini Mushroom Gravy
User Reviews
5
Vegan Porcini Mushroom Gravy
Description
The gravy begins by soaking dried porcini mushrooms to extract their concentrated flavor, then finely diced onions, shallots, garlic, and fresh mushrooms are sautéed until browned to build a savory base. Adding the strained porcini soaking liquid and vegetable broth with fresh herbs like rosemary and thyme infuses the sauce with aromatic earthiness. Simmering reduces the liquid while concentrating flavors.
A roux is made by whisking flour and water and then stirred into the simmered broth and mushroom mixture, thickening the gravy to a creamy, velvety texture. Seasoning with salt and pepper balances the flavors. This gravy complements vegan roasts, mashed potatoes, or vegetable dishes, offering a savory, hearty sauce option without dairy or meat.
Using olive oil is optional; it can be substituted with vegetable broth or water for oil-free cooking, though flavor may be less rich. The gravy can be stored in the refrigerator for several days or frozen for longer keeping. Gluten-free alternatives like cornstarch can replace flour but may alter texture.
Ingredients
- ½ cup porcini mushrooms dried; wild
- 2 tablespoon olive oil SEE NOTE
- 1 medium red onion finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 prigs thyme fresh
- 3 prigs rosemary fresh
- 6 ounces portobello mushrooms sliced
- 1 ¾ cups vegetable broth SEE NOTE, no-chicken
- 2 tablespoon flour Whisked until if forms a thick paste SEE NOTE, plus ¼ cup of water
- salt to taste
- black pepper to taste
Instructions
- Put the½ cup dried porcini mushrooms in a small bowl and cover with 3 cups of hot water. Let soak for 30 minutes.
- Whisk the 2 tablespoon flour with the ¼ cup water until smooth and creamy. Set aside.
- Heat the 2 tablespoon olive oil (or 3 tablespoon water or vegetable broth) in a medium skillet over medium-high heat. When the oil is hot, add the onions and mushrooms and cook for 7 minutes ,or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and cook for one to two minutes, or until it just begins to brown..
- Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the 1 ¾ cups of no-chicken broth and the rosemary and thyme and bring to a boil. Reduce heat to simmer and cook for 15 minutes.. It's normal for the liquid to reduce during this time, but you don't want it to evaporate too much, so make sure that the heat is low.
- Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom gravy back into the pan and bring to a low boil. Whisk in the flour mixture and continue whisking until the gravy thickens Add the salt and pepper to taste and stir for another minute.
- Strain the gravy one more time if needed to make sure that it’s smooth and creamy.
- Don’t throw the solid mushroom mixture away. Remove the herbs and finally chop it, then serve as a side dish, or save it to toss with pasta or quinoa.
Notes
- Substitute olive oil with vegetable broth or water for an oil-free version, though the flavor will be milder.
- Use vegetable broth if no-chicken broth is unavailable; it will still provide good base flavor.
- For a gluten-free option, replace flour with cornstarch, noting that the texture might be slightly gritty.
- Store the gravy in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- When reheating, thaw in the refrigerator and warm gently on the stove, stirring occasionally to maintain consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 3tablespoon | |
| Calories | 60.3kcal | 3% |
| Carbohydrates | 6.57g | 2% |
| Protein | 1.15g | 2% |
| Fat | 3.65g | 6% |
| Saturated Fat | 0.51g | 3% |
| Sodium | 209.06mg | 9% |
| Potassium | 139.26mg | 3% |
| Fiber | 0.95g | 4% |
| Sugar | 1.85g | 4% |
| Vitamin A | 139.19IU | 3% |
| Vitamin C | 2.62mg | 3% |
| Calcium | 7.73mg | 1% |
| Iron | 0.36mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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