Go Back
Print
vegetarian mushroom herb gravy

vegetarian mushroom herb gravy

Adapted from FOOD52

So creamy & flavorful that everyone will love it. Even the carnivores. And the gluten-free folks.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 to 8 servings
Author Rosemary Stelmach

Ingredients

  • 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

Instructions

  1. Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.

  2. Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

  3. In a medium saucepan, melt the butter. Add the minced shallot; saute for 5 minutes over medium heat until softened.

  4. Add the flour to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.

  5. 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.

  6. 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.

Recipe Notes

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.

To Prepare Ahead - 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.