Vegetarian gravy recipe (mushroom gravy)

Vegetarian gravy recipe (mushroom gravy)

This is my favorite vegetarian gravy recipe! This creamy herb mushroom gravy is easy, flavorful, and perfect for drizzling on everything at your Thanksgiving feast.

Course Sauce

Cuisine American

Keyword christmas, holiday, meatless, thanksgiving, vegetarian

Prep Time 10

Cook Time 30

Servings servings

Calories 56kcal

Author Trish Bozeman

Ingredients

4 Tablespoons unsalted butter
½ cup minced shallot
4 cups sliced cremini mushrooms (10 ounces)
2 Tablespoons chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme leaves
⅓ cup all-purpose flour
3 cups chickenless broth or vegetable broth
½ cup whole milk
1 teaspoon salt
1 teaspoon pepper

Instructions

Melt the butter in a large non-stick skillet over medium heat.
Add the shallot and the mushrooms. Cook, stirring often, until the mushrooms are browned and all the liquid has evaporated, about 15 minutes.
Reduce the heat to medium low.
Add the sage, rosemary, thyme, and flour. Stir constantly while cooking. The flour will clump, so keep stirring for about 30 seconds.
Using a whisk, pour in the broth and whisk constantly while cooking until the flour is dissolved, about 5 minutes.
Remove from the heat and let cool slightly. Add the gravy to a high speed blender. Blend until very smooth and then pour back in your pan.
Whisk in the milk, salt, and pepper. Taste the gravy and add more salt and pepper if desired. Reheat in the pan if needed.
Enjoy!

Notes

This mushroom gravy is creamy and thick, but you can make it thinner if you'd like by adding water or more broth to the mixture after whisking in the milk. Whisk in a little at a time until you reach your desired consistency.
Make sure to brown the mushrooms completely. They will release a lot of liquid before they brown, but the best flavor will be achieved when the mushrooms are fully browned and the liquid has evaporated.
I don't recommend an immersion blender, as it won't puree the gravy completely. It's worth using your high speed blender!
If you can't find cremini mushrooms, feel free to use 10 ounces of white button mushrooms or portobello mushrooms.
I love the Better Than Bouillon no chicken base as the broth in this gravy. The seasoned vegetable base is a close second and I tested the recipe with both. If you don't have these, use your favorite vegetarian broth.
To make this vegan, substitute the butter for vegan butter, and the milk for unflavored cashew milk or water.
To make this gluten free, substitute the all purpose flour for 1:1 gluten free flour or arrowroot flour. Arrowroot flour does have a strong flavor, so I recommend Bob's Red Mill 1:1 gluten free flour.

Nutrition