The Best Mushroom Gravy Recipe (-It’s Vegan Too!)
This hyper-robust, easy mushroom gravy recipe is made even deeper with a touch of dried porcini. Heavenly smooth, fast to make, completely vegan, and easy to make gluten-free too. Your mashed potatoes and vegan meatloaf have never been happier.
Servings: 5 cups
Calories: 263kcal
Cost: $11
Ingredients
- ½ cup olive oil or vegan butter
- ½ cup onion small dice
- 1 tablespoon garlic minced
- 8 ounces fresh mushrooms chopped finely, or hand torn
- ¼ cup dried porcini mushrooms crushed (optional)
- ½ cup all-purpose flour or gluten-free flour
- 2 teaspoons fresh rosemary chopped
- 4 cups unsalted vegetable stock
- 1 tablespoon parsley minced
- 4 teaspoons tamari or to taste
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil or vegan butter in a large skillet over medium-high heat. Once hot, add the diced onion and cook, stirring frequently, until softened.
- Stir in the minced garlic and mushrooms, lower the heat to medium, and sauté for 4-5 minutes, stirring occasionally, until they release their liquid and begin to brown. If using the optional dried porcini mushrooms, stir them in now.
- Sprinkle the flour evenly over the mushroom mixture and cook, stirring constantly, for several minutes until the flour is lightly browned.
- Slowly pour in the vegetable stock, whisking continuously to avoid lumps, and bring the mixture to a simmer.
- Stir in the chopped rosemary, parsley, tamari, and black pepper. Reduce the heat to low and let the gravy simmer, stirring occasionally for 3-5 minutes, until thickened to your desired consistency.
Notes
🥄 Whisk-ney Houston
Whisk the flour into the mushrooms thoroughly before adding stock. This ensures no lumps and keeps your gravy silky-smooth. 🍳 Pan Solo
Use a solid, heavy-bottomed skillet for even heat and to avoid burning. A pan with higher sides like a Dutch oven will reduce splatter and cut down on your cleanup time a little. 🍄 Shroom Raider
Sauté mushrooms until golden brown, letting their moisture cook off before adding the flour. This will give better flavor and also prevent a watery or loose gravy.
Whisk the flour into the mushrooms thoroughly before adding stock. This ensures no lumps and keeps your gravy silky-smooth. 🍳 Pan Solo
Use a solid, heavy-bottomed skillet for even heat and to avoid burning. A pan with higher sides like a Dutch oven will reduce splatter and cut down on your cleanup time a little. 🍄 Shroom Raider
Sauté mushrooms until golden brown, letting their moisture cook off before adding the flour. This will give better flavor and also prevent a watery or loose gravy.
Nutrition
Calories: 263kcal | Carbohydrates: 14g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 282mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg