The ultimate vegetarian Mushroom Gravy is here. It’s packed with earthy umami notes, velvety texture – the perfect counterpoint to any main course.
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You love a perfectly seared steak, juicy pork chop, or a hearty meatloaf, but sometimes you need a gravy that’s lighter, vegetarian, or simply richer in flavor—without relying on meat drippings. Try this vegetarian mushroom gravy!
Why This Gravy is a Game-Changer
- Deep Umami Flavor typically found in meat-based gravies.
- Versatile: It pairs beautifully with everything from mashed potatoes and lentil loaf to steak or pan-seared chicken breast.
- Quick and Easy: Ready in about 30 minutes, it’s perfect for a weeknight meal but impressive enough for a Thanksgiving table.
Ingredients You’ll Need
- Mushrooms like cremini, button, or bella – inexpensive and easily available are perfect for this gravy.
- Dried Shitake or Porcini mushrooms if you are after that meaty flavour and aroma. I highly recommend adding them.
- Roux: All purpose flour (maida), butter or olive oil, and garlic
- Key Flavour Base: Good quality vegetable stock (don’t use water), fresh thyme, and onion.
- Salt, Crushed Black Pepper, Thyme, and Dry Sherry or Red Wine
How To Make Mushroom Gravy
1. Prepare the Umami Boost
- Place the dried porcini or shiitake mushrooms in a small bowl and cover with 1 cup of boiling water.
- Let them soak for at least 15 minutes to rehydrate.
- Crucially: Remove the mushrooms, then strain the soaking liquid through a fine-mesh sieve or cheesecloth. This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated porcini.
2. Sauté the Mushrooms
- In a medium saucepan or skillet, melt butter.
- Add the onion/shallots and fresh mushrooms. Season with salt.
- Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are beautifully browned and caramelized.
- Stir in the rehydrated/chopped mushroom for the last minute. Cook for a minute. Transfer all the mushrooms with onion to a plate.
3. Make the Roux and Build Flavor
- Heat oil in the same pan. Saute garlic for 20 – 30 seconds.
- Sprinkle the flour. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Slowly whisk in the reserved porcini liquid and the vegetable stock/water, stirring until no clumps of flour remain.
- Bring the gravy to a simmer over medium heat. Reduce the heat to low and let it cook, stirring occasionally, for about 5 – 10 minutes, or until it has thickened to your desired consistency. It will thicken more as it cools.
- Add the cooked mushrooms and stir to combine.
5. Finish and Serve
- Remove the pan from the heat. Stir in the remaining butter (or oil) for extra richness and shine.
- Season with salt and freshly ground black pepper to taste. If using, stir in the optional dry sherry or red wine vinegar for an extra layer of complexity.
- Serve hot over your favorite steak, roast, or side dish!
Hina’s Gravy Pro Tips
- Go for the Brown: Don’t rush the sautéing process. Allowing the mushrooms to fully brown and release their moisture is what builds the deep, nutty flavor that is the backbone of this gravy.
- The Power of Mushroom: Dried porcini or shitake are your best friend for a non-meat gravy. They add an incredibly concentrated, smoky, and “meaty” flavor. Always save and strain that soaking liquid!
- Smooth or Chunky: For a chunky, rustic gravy, chop your fresh mushrooms into slices. For a smoother, more classic gravy, chop them very finely, or use an immersion blender at the end to purée the mixture.
Serving Suggestions
This versatile gravy is truly a star on any plate:
- For the Steak/Meat Lover: Drizzle generously over a pan-seared ribeye, prime rib, grilled chicken breast, or juicy pork chops.
- For the Vegetarian Thanksgiving or Holiday Feast: The ultimate topping for creamy Mashed Potatoes, Caulifower Steak or mash a hearty Lentil Loaf, Roasted Vegetables (like asparagus, green beans, or Brussels sprouts), or even a scoop of polenta.
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Vegetarian Mushroom Gravy Recipe
The ultimate vegetarian Mushroom Gravy is here. This recipe delivers such a deep, savory taste, and velvety texture that even meat-eaters will love it.
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Servings: 2 adults
Calories: 198kcal
- cast iron skillet
Ingredients
- 200 gram button mushrooms, sliced
- 2 large size dried Shiitake mushrooms
- ½ Cup hot water
- 1 tablespoon vegetable oil
- 2 tablespoon unsalted butter (divided)
- 1 large size onion, thinly sliced
- 1 tablespoon minced garlic
- 2 tablespoon all purpose flour
- 2 Cup vegetable stock (get recipe)
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt or to taste
- 2 sprigs thyme
Instructions
- Place the dried shiitake mushrooms in a small bowl and cover with ½ cup of boiling water. Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid through a fine-mesh sieve or cheesecloth. Finely chop the rehydrated mushroom.
- In a medium saucepan or skillet, melt 1 tablespoon of butter. Add the onion/shallots and fresh mushrooms. Season with salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned.
- Stir in the rehydrated/chopped mushroom for the last minute. Cook for a minute. Transfer all the mushrooms with onion to a plate.
- To make roux, heat vegetable oil in the same pan. Saute garlic for 20 – 30 seconds. Sprinkle the flour. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Slowly whisk in the reserved Shiitake liquid and the vegetable stock, stirring until no clumps of flour remain. Bring the gravy to a simmer over medium heat. Reduce the heat to low and let it cook, stirring occasionally, for about 5 – 10 minutes, or until it has thickened to your desired consistency.
- Add the cooked mushrooms and stir to combine. Remove the pan from the heat. Stir in the remaining butter for extra richness and shine.
- Season with salt and freshly ground black pepper, thyme to taste. If using, stir in the optional dry sherry or red wine vinegar for an extra layer of complexity.
- Serve mushroom gravy hot over your favourite steak, roast, or side dish!
Recipe Notes:
- If you find gravy too thick, add a splash more broth. If too thin, continue to simmer for a few more minutes.
- Transfer the gravy to an airtight container to prevent it from absorbing odors and to keep it fresh. Store in the refrigerator for a week.
- Gravy often thickens a lot when cooled. If it’s too thick after reheating, whisk in a splash of broth (vegetable or chicken), milk, or water until it reaches your desired consistency.
- If you are using bouillion powder, then either dissolve it in water before making the roux or make the roux withw ater and once it starts simmering add the bouillion cube or powder. Mix nicely to evenly combine. Ignore this step if you are using stock or broth.
- Use a good quality broth for best results.
Nutrition
Calories: 198kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1476mg | Potassium: 450mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1025IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg
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