Truly the best mushroom gravy recipe! It’s super easy, and so full of flavor, depth and complexit. You can make this in 20 minutes.
Use be this on mashed potatoes, walnut loaf, biscuits, roasted tofu.
What like about the recipe is its flavorful depth! Miso adds lovely umami flavor and complex, and pairs so well with mushrooms.
What type of mushrooms to use in mushroom gravy? : cremini, shiitakes, morels, porcini, portobellos, white button mushrooms.
For this recipe just went with basic cremini mushrooms, sliced thin.
Ingredients
- 2 cups veggie broth or stock
- 1 cup water
- 1 tablespoon miso paste (see notes for substitution)
- 3 tablespoons vegan butter or olive oil or different oil
- 12 ounces mushrooms, sliced (creminis, shiitakes, portobellos, morels) about 3-4 cups
- 1 shallot, finely diced (or half an onion)
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves (optional, sub 1 teaspoon dried)
- 3 tablespoons flour or gluten-free flour
- salt and pepper to taste
Instructions
- Wegie broth and water in a small pot and bring to a simmer, then stir in miso until disolved.
- At the same time, heat vegan butter ( or oil) in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.
- Lower heat to medium, add garlic and thyme, saute 2 minutes.
- Sprinkle the flour over top and stir to combine, cooking and stirring the flour 2 minutes, letting it brown a bit. Here is where the flavor is!
- Add 1/2 of the hot vegie broth, whisking and scraping all those flavorful browned-bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes. Taste for salt, adding some if needed along with pepper.
If wanting to leave the miso out, replace it and the water with another cup of vegie broth. Or use a tablespoon of soy sauce, or GF alternatives.
mushroom gravy
Course: Appetizers and SnacksCuisine: AmericanDifficulty: Intermedite4
servings10
minutes20
minutes77
kcal30
minutesTruly the best mushroom gravy recipe! It’s super easy, and so full of flavor, depth and complexit. You can make this in 20 minutes. Use be this on mashed potatoes, walnut loaf, biscuits, roasted tofu.
Ingredients
2 cups veggie broth or stock
1 cup water
1 tablespoon miso paste (see notes for substitution)
3 tablespoons vegan butter or olive oil or different oil
12 ounces mushrooms, sliced (creminis, shiitakes, portobellos, morels) about 3-4 cups
1 shallot, finely diced (or half an onion)
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves (optional, sub 1 teaspoon dried)
3 tablespoons flour or gluten-free flour
salt and pepper to taste
Directions
- Wegie broth and water in a small pot and bring to a simmer, then stir in miso until disolved.
- At the same time, heat vegan butter ( or oil) in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.
- Lower heat to medium, add garlic and thyme, saute 2 minutes.
- Sprinkle the flour over top and stir to combine, cooking and stirring the flour 2 minutes, letting it brown a bit. Here is where the flavor is!
- Add 1/2 of the hot vegie broth, whisking and scraping all those flavorful browned-bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes. Taste for salt, adding some if needed along with pepper.
Notes
- If wanting to leave the miso out, replace it and the water with another cup of vegie broth. Or use a tablespoon of soy sauce, or GF alternatives.
