Emily Johnson
Mushroom gravy is a delicious vegan gravy that can be served with mashed potatoes, mashed cauliflower, or parsnip purée. It can also be used as a topping for pizzas. The recipe for mushroom gravy can be found in cookbooks such as How it all Vegan by Sarah Kramer, Veganomicon, and Love and Lemons. The gravy is made by cooking mushrooms in oil or margarine with herbs like rosemary and thyme, and then adding flour and vegetable stock. It can be made gluten-free by substituting cornstarch for flour.
| Characteristics | Values |
|---|---|
| Main Ingredients | Mushrooms, Vegetable Stock, Olive Oil, Flour, Nutritional Yeast, Tamari, Salt, Pepper |
| Herbs | Rosemary, Thyme |
| Consistency | Thick |
| Taste | Savory, Rich |
| Ideal For | Thanksgiving, Holiday Dinner, Mashed Potatoes, Roasted Brussels Sprouts, Stuffing |
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What You'll Learn
- Ingredients: mushrooms, vegetable stock, olive oil, flour, and herbs
- Method: Sauté mushrooms, add flour, stir, then whisk in vegetable stock
- Gluten-free option: Omit flour, add cornstarch at the end
- Serving suggestions: Mashed potatoes, cauliflower, parsnip puree, stuffing and roasted Brussels sprouts
- Make-ahead instructions: Reheats perfectly, just add water or broth to thin
Ingredients: mushrooms, vegetable stock, olive oil, flour, and herbs
Mushrooms
Mushrooms are the key ingredient in this gravy, providing a savoury, umami flavour. Cremini, white button, shiitake, and porcini mushrooms are all good options, but you can use any variety you like. Keep in mind that some mushrooms may take longer to soften than others. You'll need about 1 pound of mushrooms, but you can adjust this amount to your preference.
Vegetable Stock
Vegetable stock forms the base of the gravy and adds depth of flavour. It's important to use a good-quality vegetable stock with a strong flavour that can stand on its own. You can make your own by roasting vegetables like onions, garlic, leeks, and mushrooms, or use a store-bought variety. If you want a darker gravy, you can use mushroom broth instead of vegetable broth.
Olive Oil
Olive oil is used to sauté the mushrooms and other ingredients. You can use any neutral-flavoured oil or vegan butter, or even omit the oil for an oil-free version. About 1-2 tablespoons should be enough, depending on your preference.
Flour
Flour is essential for thickening the gravy and creating a roux. Use any light-coloured flour or a gluten-free blend if needed. Oat flour is especially good for thickening. You'll need enough flour to absorb the mushroom juices and create a smooth sauce when combined with the vegetable stock.
Herbs
Herbs add flavour and freshness to the gravy. Fresh or dried thyme is a popular choice, but you can also use sage, rosemary, or any other herbs you like. If using dried herbs, remember that they are more potent than fresh herbs, so use a smaller amount.
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Method: Sauté mushrooms, add flour, stir, then whisk in vegetable stock
To make a vegan mushroom gravy, start by heating some olive oil in a large skillet over medium heat. Finely chop your mushrooms—you'll need between 4 and 6—and add them to the pan. Sauté the mushrooms for around 8 to 10 minutes, until they are soft.
Next, add your flour. You'll need around 3 tablespoons of flour to thicken the gravy. Stir the flour through the mushrooms for about a minute. At this stage, you can also add some nutritional yeast, tamari, and pepper for extra flavour.
Then, slowly whisk in your vegetable stock. Add the stock a quarter of a cup at a time, stirring constantly until the gravy thickens. You'll need around a cup of vegetable stock in total.
Finally, season with salt and pepper to taste. If you prefer a smooth gravy, you can blend it in a food processor. This recipe makes approximately 1 and a half cups of gravy.
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Gluten-free option: Omit flour, add cornstarch at the end
If you're avoiding gluten, there's a simple way to adapt this recipe and still enjoy a delicious mushroom gravy. Omit the flour altogether and instead, at the end of the cooking process, add cornstarch to thicken the gravy.
Here's a step-by-step guide:
Start by preparing the mushrooms as indicated in the original recipe. Sauté them in oil until they're nice and brown, releasing their delicious aroma. Then, add the spices and herbs: garlic powder, onion powder, thyme, and black pepper. These add depth of flavour to your gravy.
For the liquid base, pour in the vegetable broth and soy sauce. Bring this mixture to a gentle simmer, allowing the flavours to meld together. At this stage, you might also want to add a touch of nutritional yeast for a savoury boost, but this is optional.
Now, for the gluten-free thickening process: In a small bowl, mix together a little cornstarch with cold water, stirring until you have a smooth slurry. Gradually add this slurry to your gravy, constantly stirring as you do so. Keep stirring the gravy over the heat until it reaches your desired thickness.
And that's it! You've now created a gluten-free mushroom gravy that's perfect for smothering over mashed potatoes, veggie steaks, or any dish that calls for a rich, savoury sauce.
Feel free to adjust the seasoning to your taste and perhaps add some chopped fresh herbs for an extra special touch. Enjoy your gluten-free, vegan feast!
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Serving suggestions: Mashed potatoes, cauliflower, parsnip puree, stuffing and roasted Brussels sprouts
Mushroom gravy is a versatile sauce that can be served with a variety of dishes. Here are some serving suggestions, focusing on the mentioned sides: mashed potatoes, cauliflower, parsnip puree, stuffing, and roasted Brussels sprouts.
Mashed Potatoes
Mashed potatoes are a classic side dish that pairs perfectly with mushroom gravy. The creamy texture of mashed potatoes complements the earthy and creamy gravy, creating a comforting and indulgent combination. For an extra flavour boost, consider adding roasted garlic and chives to your mashed potatoes, as suggested by Crowded Kitchen.
Cauliflower
For a lighter option, cauliflower mash is an excellent alternative to traditional mashed potatoes. It provides a similar creamy texture while allowing the flavour of the gravy to shine through. You can also roast or puree cauliflower to add to mashed potatoes, as suggested by Bianca Zapatka, for a heartier and more flavourful dish.
Parsnip Puree
Parsnip puree is another vegetable-based alternative to traditional mashed potatoes. It offers a slightly sweeter flavour profile that can enhance the savoury notes of the mushroom gravy.
Stuffing
Whether vegetarian or vegan, stuffing is a classic side dish that pairs well with mushroom gravy. It adds a hearty texture and flavour to the dish, making it a satisfying option for holiday meals or cozy family dinners.
Roasted Brussels Sprouts
Roasted Brussels sprouts are a popular side dish, especially during the holidays. When paired with mushroom gravy, they add a nice crunch and a slightly nutty flavour to the meal.
These serving suggestions showcase the versatility of mushroom gravy, which can elevate simple dishes like mashed potatoes or complement more complex holiday meals.
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Make-ahead instructions: Reheats perfectly, just add water or broth to thin
Making a big meal for a gathering of family and friends? You can make this vegan mushroom gravy ahead of time and reheat it when you need it. It's a perfect topping for mashed potatoes, cauliflower, or parsnip purée.
To make it ahead, simply follow the recipe and allow the gravy to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, transfer the gravy to a saucepan and reheat it over medium heat. If the gravy has thickened too much, simply add a splash of water or broth and whisk until smooth. Continue adding liquid until you reach your desired consistency.
This gravy also freezes well. To freeze, let it cool completely and then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 2 months. When ready to serve, thaw the gravy overnight in the refrigerator and then reheat it gently in a saucepan, adding water or broth as needed to adjust the consistency.
Remember, this gravy thickens as it sits, so don't be afraid to add a little extra liquid when reheating to get it to your desired consistency. Season with salt and pepper to taste before serving, and enjoy!
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Frequently asked questions
You will need mushrooms, oil or vegan butter, flour or cornstarch, vegetable or mushroom broth, and herbs like thyme and rosemary. You can also add soy sauce, vegan cream, and garlic to enhance the flavour.
This gravy can be made in about 20 to 25 minutes. It is a simple recipe that involves sautéing the ingredients and then simmering them until the gravy thickens.
Yes, you can prepare this gravy ahead of time and store it in an airtight container in the refrigerator for up to 3 to 5 days. You can also freeze it for up to 2 months. When reheating, simply bring it back to a gentle simmer, adding a splash of vegetable broth or water to adjust the consistency.
