This mushroom gravy recipe is a keeper! A savory sauce that elevates any dish with its earthy flavors and creamy texture. Perfect for drizzling over mashed potatoes, roasted chicken, or even a hearty vegetarian meal, this versatile gravy combines sautéed mushrooms with aromatic onions and garlic, all simmered in a blend of broth and seasonings. Easy to prepare and bursting with an umami flavor, this mushroom gravy is sure to become a favorite in your kitchen, adding warmth and depth to your comfort food classics.
Mushroom Gravy
Equipment
- Large pot or saucepan
- Large skillet
- Small bowl
- Whisk
- Immersion blender or blender
- Mixing spoon
- Measuring cups/spoons
Ingredients
- 1 ounce dried mushrooms or 2 cups of fresh see notes below to prepare fresh mushrooms
- 2 ¾ cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves of garlic minced
- ¾ teaspoon fresh thyme minced
- 1 ½ teaspoon fresh rosemary minced
- ⅓ cup plant-based milk of choice almond, oat, soy, etc.
- 4 tablespoons cornstarch
- 1 tablespoon tamari or soy sauce
- Salt and black pepper to taste
Instructions
- Add dried mushrooms to a large pot or saucepan with the vegetable broth, bring to a boil, and allow to cook for about 1 minute. Turn off the heat and set aside.
- Heat oil in a large skillet over medium heat. Once hot, add onion and sauté for 2-3 minutes. Then add garlic and herbs, and sauté for another minute, stirring frequently.
- Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
- Next, deglaze the skillet with tamari or soy sauce while stirring to scrape up any bits from the bottom of the pan.
- Pour in the mushroom and broth mixture and stir to combine. Stir in the cornstarch milk mixture and let gravy simmer and thicken for at least 5 minutes. The longer it simmers, the thicker and more flavorful the mushroom gravy will become.
- Using an immersion blender or blender, blend until smooth. If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch and heat on the stovetop until thickened, stirring constantly.
- Add salt and pepper, to taste.
- Store leftovers covered in the fridge for up to 4-5 days. You can also freeze the gravy for up to 2 months.
Notes
Recipe adapted from EleveganNotes:
• Dried porcini mushrooms, dried white button mushrooms, or dried chanterelle mushrooms would be acceptable for this recipe.
• If using fresh mushrooms, sauté them in a skillet to remove excess liquid and they begin to brown. Be sure not to crowd the pan.
• If adding more cornstarch, mix in a splash of cold water before adding it to the gravy. If cornstarch is solely added directly to a hot liquid, the starch granules cannot disperse easily and clumps form.
• Dried porcini mushrooms, dried white button mushrooms, or dried chanterelle mushrooms would be acceptable for this recipe.
• If using fresh mushrooms, sauté them in a skillet to remove excess liquid and they begin to brown. Be sure not to crowd the pan.
• If adding more cornstarch, mix in a splash of cold water before adding it to the gravy. If cornstarch is solely added directly to a hot liquid, the starch granules cannot disperse easily and clumps form.