Vegetarian Mushroom Gravy
Creamy and full of rich flavor, this simple gravy can be made a few days in advance, saving time on the holiday.
Servings: 12
Ingredients
- 3 tablespoons unsalted butter
- 8 ounces cremini or baby bella mushrooms coarsely chopped
- 1 small or half large yellow onion coarsely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Melt the butter in a large saucepan or dutch oven over medium heat. Add the mushrooms and onion and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture is deeply browned.3 tablespoons unsalted butter, 8 ounces cremini or baby bella mushrooms, 1 small or half large yellow onion
- Add the garlic and thyme and cook for 1 minute, stirring frequently.2 cloves garlic, 1 teaspoon fresh thyme leaves
- Sprinkle the flour over the mushroom mixture and cook for 2 minutes, stirring constantly, until the flour is lightly toasted.3 tablespoons all-purpose flour
- Gradually whisk in the vegetable broth, scraping the bottom of the pan to loosen any browned bits. Add the soy sauce, balsamic vinegar, salt, and pepper.2 1/2 cups vegetable broth, 1 tablespoon soy sauce, 1 teaspoon balsamic vinegar, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- Bring the gravy to a simmer and cook for 8-10 minutes, whisking frequently, until thickened.
- Transfer the gravy to a blender and blend on high speed until completely smooth. Alternatively, blend directly in the saucepan with an immersion blender.
- Return the gravy to the saucepan and cook over low heat for 2-3 minutes, stirring occasionally. If the gravy is thicker than desired, whisk in a little additional vegetable broth. Taste and adjust the seasoning as needed.
Notes
- Makes about 3 cups.
- Gravy will thicken more as it cools; add enough broth so that it just coats the back of a spoon.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
