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Vegetarian Mushroom Gravy

A flavorful vegetarian mushroom gravy with shallots, garlic, tamari, and an optional splash of red wine.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 3 cups
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 lb brown Cremini or mini Portobello mushrooms one 8-oz package, finely diced
  • 1.5 cups vegetable broth low sodium
  • 2 tbsp olive oil, butter, or butter alternative
  • 3 oz shallots diced (or 1 small yellow or white onion)
  • 2 cloves garlic peeled and minced
  • 2 tbsp white all-purpose flour
  • 1 tbsp tamari or soy sauce
  • salt and pepper to taste
  • 1 splash red wine to deglaze, optional (about 1 oz)
  • 1/3 cup creme fraiche optional
  • 1 tbsp nutritional yeast optional, suggested if not using creme fraiche

Method
 

  1. Heat your cooking fat in a saucepan over medium-high heat.
  2. Add the diced shallots and minced garlic. Saute until tender and translucent, about 5 minutes.
  3. Add the finely chopped mushrooms (cut them small if you do not intend to blend the gravy). Sprinkle with salt and pepper and stir.
  4. Simmer over medium-high until the mushrooms are soft and reduced to about one-third of their original volume, about 10 minutes.
  5. Add the tamari or soy sauce and the optional nutritional yeast to the mushrooms.
  6. Evenly sprinkle over 2 tablespoons flour to create a roux. Mix thoroughly to coat the mushrooms; it should thicken and stick together like a paste. Cook 5 minutes, stirring frequently.
  7. Optional: add a splash of red wine to deglaze the pan.
  8. Pour in the vegetable broth a little at a time, mixing as you go. Bring to a simmer and reduce 20 to 30 minutes, until your desired consistency. Taste and add more salt and pepper if needed.
  9. Optional: stir in 1/3 cup creme fraiche. Optional: blend for a smoother, thicker gravy.
  10. Serve warm. Store leftovers in the fridge up to one week, or freeze.

Notes

For a gluten-free gravy, substitute the wheat flour with an equal amount of 1:1 gluten-free flour or rice flour, or use half the flour (1 tablespoon) of cornstarch or arrowroot powder.