Vegan Mushroom Gravy

This Mushroom Gravy is an easy gourmet sauce with mouthwatering flavors. You won’t be able to resist drizzling it on everything! Vegan, Gluten-Free Option.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 199kcal

Ingredients

1 tablespoon olive oil
1 shallot finely grated
2 tablespoons salted vegan butter or sub more oil
16 ounces cremini mushrooms sliced or diced*
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper plus more to taste
1/4 teaspoon smoked paprika
2 cloves garlic minced
1 tablespoon low-sodium tamari
1/4 cup all-purpose flour
1 cup low-sodium vegetable broth
2 cups water
Salt to taste

US Customary - Metric

Instructions

Aromatics: Warm the oil in a large sauté pan over medium high heat. Add the shallot and sauté for 2 minutes, stirring occasionally.
Cook the Mushrooms: Add the butter to the pan, then add the mushrooms once it’s melted. Stir the mushrooms so they are all evenly coated in butter, then let sit for ~1 minute before stirring again; this encourages browning and gives more depth of flavor. Repeat this process 3 to 4 more times, until the mushrooms have shrunk in size.
Herbs & Spices: add the thyme, black pepper, smoked paprika, and tamari to the pan. Mix well and sauté for 2 minutes. Sprinkle the flour over the mushrooms and mix well until evenly distributed.
Make the Gravy: Add the vegetable broth and water to the pan and mix well. Increase the heat to high and bring the gravy to a boil, then reduce the heat to medium and simmer for 15 to 20 minutes, stirring occasionally, until the gravy has reduced and thickened.
Serve: season with additional black pepper and salt, if necessary. Serve warm, as desired. Leftovers will keep in the fridge for up to 5 days.

Notes

Mushrooms: I like to slice my mushrooms into thin slices, but if you want a less chunky gravy you can also roughly or finely dice them. I usually make this recipe with cremini mushrooms because they are more affordable and accessible, but you could also make this recipe with a mix of oyster, maitake, or shiitake mushrooms. Olive oil can be subbed for all butter, or vice-versa.
Gluten-Free: Omit the flour from this recipe, but follow the remaining instructions as written until step 4. Dissolve 1 tablespoon of cornstarch or arrowroot powder in 2 tablespoons of water and add to the gravy in the final 10 minutes of simmering. Mix well; if the gravy is too thin for your liking, dissolve and add additional cornstarch to the gravy in 1 teaspoon increments.

Nutrition