Simple Mushroom Gravy Recipe (Vegan or Vegetarian)
A crowd-pleasing vegetarian or vegan mushroom gravy recipe that's simple to make from scratch, easy to customize, full of rich and savory flavors, and tastes incredible on top of mashed potatoes and more.
Equipment
- Medium saucepan
Ingredients
- 1/2 pound brown Cremini or mini Portobello mushrooms (one common 8-ounce package), finely diced
- 1.5 cups vegetable broth (low sodium)
- 2 Tbsp olive oil, butter, or vegan butter alternative
- 3 ounces shallots (substitute with 1 small yellow or white onion), diced
- 2 cloves garlic, peeled and minced
- 2 Tbsp white all-purpose flour (*see gluten-free alternatives in the notes below)
- 1 Tbsp tamari or soy sauce
- salt and black pepper, to taste
- 1 splash red wine, to de-glaze the pan (optional - about 1 ounce)
- 1/3 cup crème fraîche (optional, or sub with plain full-fat canned coconut milk)
- 1 Tbsp nutritional yeast (optional – but highly suggested if you are not going to use crème fraîche!)
Instructions
- Heat your cooking fat (olive oil, butter, or butter alternative) in a saucepan over medium-high heat.
- Add diced shallots and minced garlic. Saute until tender and translucent, about 5 minutes.
- Add a half-pound of washed and finely-chopped mushrooms. If you don’t intend to blend your gravy at the end, cut them nice and small! Sprinkle over salt and pepper to taste, and stir.
- Simmer the mushrooms, onions, and garlic on medium-high until they’re soft and reduce to about one-third of the original volume, about 10 minutes.
- Add 1 tbsp tamari or soy sauce and optional 1 tbsp of nutritional yeast to the mushroom mixture.
- Evenly sprinkle over 2 tablespoons of all-purpose white flour to create a roux. Mix thoroughly to evenly coat all of the mushrooms. This should make everything quite thick and stick together like a paste. Continue to cook for 5 minutes, stirring frequently.
- Optional: Add a splash of red wine (about an ounce or so) to de-glaze the pan and add a beautiful pop of flavor!
- Pour in the called-for vegetable broth, adding a little at a time and mixing as you go. Bring gravy to a simmer and then allow it to reduce for 20 to 30 minutes, or until your desired consistency is reached.
- Optional: Add 1/3 cup crème fraîche or plain coconut milk once it's almost finished cooking. Taste test and add more salt or pepper if needed.
- Optional: Blend gravy (or a portion) to create a smoother, thicker consistency before serving.
- Serve warm over your favorite gravy companion dishes.
- Store leftovers in the refrigerator and use within one week, or freeze for up to 6 months in freezer-safe containers.
Notes
*To make a gluten-free gravy, substitute the wheat flour with either an equal amount of 1:1 gluten free flour or rice flour, OR half of the called-for flour (just 1 Tbsp) of cornstarch or arrowroot powder.
Tried this recipe?Let us know how it was!