Mushroom gravy is one of my favorite things to make for people. It's hearty flavor has been known to satisfy even the most devout meat eaters. Luckily, it's super easy to make and has a ton of flavor. It's great on mashed potatoes, rice, quinoa or even with stewed veggies.
I love a good gravy that's not too thick and not too thin. It has to have that undeniably Thanksgiving flavor. Using mushrooms to flavor the gravy creates a nice hearty/meaty flavor.
Cook Time: 30 minutes
3 cups of mushrooms sliced - I used 2 cups of baby portobello and 1 cup of oyster mushrooms but you can always use your favorite mushrooms
4 fresh sage leaves
3 thyme sprigs
2 cups of hot veggie broth
1 tsp of dark soy sauce this will deepen the flavor and color
2 tbs of vegan butter - I used the country crock plant butter with olive oil
1/2 tsp of salt plus more to taste
4 tbs of extra virgin olive oil. I used the Trader Joe's Herbs de Provence infused oil and I highly recommend using it. If you can't get your hands on it you can add 1 tsp of dried herbs de Provence seasoning to the pot in addition to the oil.
2 tbs of all purpose flour
pepper to taste
Place a medium size sauce pot over medium heat and add in the oil, mushrooms and herbs.
Cook while stirring occasionally for about 7 minutes then stir in about 1/2 tsp of salt.
Now stir the butter and the flour. Continue cooking the mushrooms for about 3-4 minutes while stirring constantly. The mushrooms will begin to stick together and everything will become thick. That's exactly what you want.
Now carefully pour in the veggie stock and whisk until the gravy is smooth.
Let the gravy simmer for about 6-7 minutes and the reduce the heat to low and cook for an additional 10 minutes.
Then stir in the dark soy sauce.
Add additional salt and pepper to taste and remove the the herb sprigs before serving.
What makes this gravy so tasty?
Herbs de Provence - If there is one ingredient that really makes this dish pop it's the Herbs De Provence infused extra virgin olive oil. Herbs de Provence is my absolute favorite herbal blend. It's one of those ingredients that makes everything taste like you're a real sophisticated chef. It's made with rosemary, lavender, and tons of other herbs. The geniuses at Trader Joe's infused extra virgin olive oil with it and it is the bomb, especially in this recipe.
The Mushrooms make the difference - I love using both oyster and baby portobello mushrooms. The combo is super flavorful and has great texture. I also love using the fresh herb sprigs and just remove them before serving. This way you get so much incredible flavor from them.
The mushrooms cook down in just a few minutes.
Simply add in the flour and stir. You want to make sure all of the flour cooks and is no longer white before pouring in the warm veggie broth. If you use cold broth it will cause lumps.
Look how great this turned out.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.