Vegetarian Mushroom Gravy Recipe

aerial shot of mushroom gravy served in a cream bowl.

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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.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American

Servings: adults

Calories: 198kcal

Author: Hina Gujral

Equipment

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!

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