Ah, mushrooms—those little forest gems that bring such earthy richness to a dish! This creamy vegan mushroom gravy is like a warm hug for your taste buds, perfect for drizzling over mashed potatoes or whatever needs a touch of cozy. Remember that time when everyone was trying to grow mushrooms at home? Well, this gravy makes you feel like you’re harvesting the best of the bunch without any of the fuss.
Steps
- Warm olive oil in a large skillet over medium heat. Add the shallot and sauté until it becomes soft, which should take around 4 minutes.
- Incorporate the mushrooms into the skillet and cook until they are tender, approximately 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary.
- Sprinkle flour over the mushroom mixture and stir well for about 1 minute. Pour in the vegetable broth, then let it simmer while whisking frequently until the gravy thickens, about 20 minutes.
- Adjust seasoning by adding salt and pepper to taste before serving. To make the recipe gluten-free, skip the flour and instead, after step 3, mix a few tablespoons of the cooking liquid with 2 tablespoons of cornstarch in a small bowl until smooth. Return this mixture to the pan and stir until the gravy thickens.
Ingredients
- Mushrooms
- 1 shallot
- Garlic
- Tamari or soy sauce
- Fresh rosemary
- Fresh thyme
- All-purpose flour (or cornstarch for gluten-free)
- Vegetable stock
- Extra-virgin olive oil
- Sea salt
- Fresh black pepper
FAQ
- Can I prepare the mushroom gravy in advance?
- Yes, you can make the mushroom gravy a day or two ahead of time. It reheats beautifully, but since it thickens when stored, you may need to add a bit of water or broth to achieve the desired consistency when warming it up.
- Is there a gluten-free option for this gravy?
- Absolutely, you can make this mushroom gravy gluten-free. Simply replace the flour with cornstarch. Mix a couple of tablespoons of cornstarch with some of the gravy liquid, then stir it back into the pan until it thickens.
- What dishes pair well with mushroom gravy?
- This mushroom gravy is perfect for holiday meals and pairs wonderfully with mashed potatoes, stuffing, and roasted vegetables like Brussels sprouts. It’s also delicious over mashed cauliflower or parsnip puree for a unique twist.
- Can I use soy sauce instead of tamari?
- Yes, soy sauce can be used in place of tamari. However, if you require the gravy to be gluten-free, make sure to stick with tamari.
- How can I use leftover mushroom gravy?
- Leftover mushroom gravy can be turned into a meal by adding cooked white beans and serving it over mashed cauliflower. Pair it with some crusty bread or homemade focaccia for a satisfying dish.
Tips
- Prepare in Advance: This mushroom gravy can be made a day or two ahead of time, making your meal preparation easier. Just remember that it thickens as it sits, so add a splash of water or broth when reheating to reach your desired consistency.
- Gluten-Free Option: To make the gravy gluten-free, skip the all-purpose flour and use cornstarch instead. Just mix a few tablespoons of the cooking liquid with 2 tablespoons of cornstarch until smooth, then incorporate it back into the gravy to thicken.
- Enhance Flavor with Herbs: Fresh rosemary and thyme are key to this recipe’s aromatic and cozy flavor. Don’t skip these herbs, as they elevate the savory taste of the mushroom gravy.
- Versatile Leftovers: If you have leftover gravy, try adding cooked white beans to it and serve over mashed cauliflower for a quick and comforting meal. This combination is satisfying and healthy, especially when paired with crusty bread.
Equipment
- Large Skillet – A high-quality skillet is essential for cooking the shallot, mushrooms, and other ingredients evenly.
- Whisk – Useful for stirring the flour and broth mixture to prevent lumps and ensure smooth gravy.
- Measuring Spoons and Cups – For accurately measuring ingredients like olive oil, tamari, flour, and herbs.
- Garlic Press (optional) – For efficiently mincing garlic if not already available at home.
