Mushroom gravy is my go to gravy. Sometimes I make it with a roux and sometimes I just use cornstarch. Either way, it’s a quick hearty gravy that can be used for lots of things (even as the base to a soup). I usually just use vegetable stock, but this time I got my hands on some mushroom broth and what a difference it made. Generally I can only find mushroom broth around the holidays, so I think I’ll have to stock up this year.
This gravy is also used in my vegan green bean casserole.
- Vegan Butter, 5 tablespoons
- Shallots, 2, minced
- Garlic, 3 cloves, minced
- Mushrooms, 8 oz. Cremini
- All-purpose flour, 4 tablespoons
- Mushroom or vegetable stock, 2 1/2 cups
- Thyme, 1 teaspoon fresh, minced
- Rosemary, 1 teaspoon fresh, minced
Finely chop mushroom caps, set aside.
Heat one tbsp. of butter in a large sauté pan over medium heat. Sauté shallots and garlic until translucent. Add remaining 4 tablespoons butter to pan and melt. Then add the 4 tablespoons of flour, sprinkling evenly over the shallot mixture. Mix well and let cook over medium heat until the mixture (roux) becomes a deep golden color. Slowly whisk in stock until all of the stock has been incorporated. Bring the mixture to a hard simmer, add the mushrooms and herbs and let cook over medium heat until the gravy thickens, about 10 minutes, stirring occasionally. Remove from heat and serve.