Is it appropriate to want to drink gravy? Because, that’s how I feel every time I make this mushroom gravy. The perfect excuse to whip up a pot of mashed potatoes, stuffing, noodles– if you can put gravy on it, I want to do it with this.
Even though we’ve still got a few weeks until Thanksgiving, my brain went there last weekend. I’m the first to admit that I decidedly don’t love Thanksgiving food in general, but I occasionally get a craving for the full plate: potatoes, roasted vegetables and lots and lots of gravy.
I don’t know why I’ve never posted my gravy recipe before, but I figured it was about time to do so. This is the gravy that I make just about every year for Thanksgiving and Christmas. Since BL and I are usually the only vegetarians at the table, I take it upon myself to make sure we have a gravy just for us.
In fact, I made this gravy last year and pretty much everyone at the table choose this over the turkey one. My father-in-law didn’t even realize he was eating the mushroom gravy until after the meal when he kept talking about how good the gravy was. Mushrooms > Turkey.
The secret for this gravy is the combination of both dried mushrooms and fresh mushrooms for the ultimate umami kick.
You can choose to leave this gravy with the chunks of mushrooms or puree it for a silky sauce. I prefer to add it to the blender and pulse a few times so it’s a little chunky but mostly silky. The splash of balsamic vinegar at the end brightens the gravy and helps cut through the richness- don’t skip it!
See that beautiful vegetable wellington!? That recipe is coming to you on Monday! xoPrint
Vegan Mushroom Gravy! If you need a healthy, vegan gravy for Thanksgiving– try this one! Made with dried mushrooms, fresh mushrooms and so much umami flavor. Delicious on everything!
- 3/4 ounce dried mushrooms (I used a mix of wild mushrooms)
- 1/4 cup extra-virgin olive oil
- 3 shallots, finely chopped
- 2 cups chopped fresh cremini or baby bella mushrooms
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 teaspoon sea salt/ 1/2 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- Place the dried mushrooms in the base of a glass measuring cup or bowl and pour 2 cups hot water over them. Let sit for 20 minutes.
- Warm a medium saucepan over medium heat and add the olive oil. Once hot, add the shallots, fresh mushrooms, garlic, thyme, salt and pepper and cook until mushrooms are very tender and browned, about 15-20 minutes, stirring often.
- Drain the dried mushrooms, reserving the liquid for later, then finely chop the dried mushrooms. Add them to the pot with the fresh mushrooms.
- Add the cornstarch to the reserved dried mushroom liquid and whisk until dissolved. Add in the mushroom slurry along with the 2 cups of vegetable broth to the pot and bring to a boil, then reduce heat to low and simmer for 5 minutes, until slightly thickened. Remove from heat and stir in the balsamic vinegar. Season to taste, as needed, with salt and pepper.
- At this point- you decide. If you want a chunky gravy then enjoy as is! Or, use an immersion blender or add to a blender and pulse until desired texture is achieved.