Vegan Mushroom Gravy

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.

Recipe

  • 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.

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3 thoughts on “Vegan Mushroom Gravy

  1. Pingback: Vegan Green Bean Casserole « under the influence of food

  2. Pingback: Pre-Thanksgiving Ramblings and no, there’s not a turkey… « under the influence of food

  3. Pingback: Pilgrim Pie, a Thanksgiving Leftover Casserole « under the influence of food

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