This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. Even the gluten-free folks. It’s that good. Really.
Keep in mind that this list of ingredients is merely a suggestion. Tweak as you like to customize for your personal tastes. The process begins with the soaking of the dried mushrooms. The stock is heated to a boil then poured over the mushrooms. After a quick 20-minute soak, those shriveled up gems are brought back to life …loaded with flavor and texture.
While the mushrooms are soaking, get started on the gravy base. This will come together very quickly, so be sure to have your shallot and herbs prepped and ready to go.
Once the flour is mixed in with the buttery shallot blend, the reserved stock is gradually added and simmered until the mixture is smooth and thickened. The remaining ingredients are then folded in. After a few more minutes, your delicious gravy is ready.
If you’re like me and are always rushed at the last minute, make this gravy well ahead of time with one simple adjustment. Follow the instructions up to and including Step #5. Then, add all remaining ingredients except the light cream. The gravy can then be frozen until ready to use with the cream to be added just before serving.
Alternatively, the gravy can be fully prepared several days in advance.
How great is this? No pan-drippings required. Pour this over your mashed potatoes, stuffing, roasted meats.
Why would you even think about having vegetarian gravy to pour over roasted meats? Picture this …the whole gang is together for a turkey feast with all the trimmings. A few folks happen to be vegetarian. Include this gravy on your menu and they can join in the fun with all of the wonderful side dishes, gravy included. The possibilities are endless…
vegetarian mushroom herb gravy
Adapted from FOOD52
- 1/3 cup dried mushrooms (shitake or mixed)
- 2 cups vegetable stock or broth
- 3 tablespoons salted butter
- 1 1/2 tablespoons minced shallot
- 3 tablespoons all-purpose flour (or gluten-free all-purpose flour)
- 3 tablespoons reduced-sodium soy sauce (or gluten-free reduced-sodium tamari)
- 1/2 cup light cream
- 1 tablespoon sherry
- 1 tablespoon fresh chopped thyme leaves
- 1 tablespoon fresh chopped sage
- salt & freshly ground black pepper, to taste
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan, melt the butter. Add the minced shallot; saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & herbs to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
For Gluten-Free Version - Replace all-purpose flour with gluten-free all-purpose flour. Replace reduced-sodium soy sauce with gluten-free reduced-sodium tamari.
For Vegan Version - Replace the butter with olive oil. Replace the cream with additional vegetable stock or broth.