A good gravy is a must-have for the home chef. Vegetarian Mushroom Gravy is not only for vegetarians; it’s thick and hearty, and loaded with mushrooms and herbs. Here’s an easy meatless gravy that’s the perfect condiment for any palate.
I’m not sure why it has taken me so long to get this Vegetarian Mushroom Gravy posted to my blog. I’ve been preparing this particular recipe for the past five years. Before I met John.e, and became more in tune with vegetarian cooking, I never prepared gravy without some kind of meat before. In an effort to prepare a gravy which both of us could pour onto our Thanksgiving mashed potatoes, this recipe came to the rescue.
At first, I wasn’t quite sure about it, because of the mushrooms. But, once I found a mushroom that I liked the taste and texture of, this gravy recipe quickly became my favourite. I was never a fan of mushrooms until I found cremini mushrooms. They hold their shape really well when being cooked, and they have a very meaty texture. And, look at the colour you can get from them!
I’ve made this Vegetarian Mushroom Gravy so many times, I’ve lost count. Yes, in most households, gravy is prepared for large dinners like Thanksgiving or Christmas, but what about the other meals that beg for gravy? This particular gravy recipe is perfect for ladling over a big bowl of French fries that has been topped with cheese curds – hello, poutine!
It’s also really good with a slow-roasted beef, or ground beef that has been sauteed with onions. (Think of Salisbury steak!) Have you ever heard of the popular Southern American dish called Biscuits and Gravy? Well, the gravy is usually made with sausage, which of course, leaves the vegetarians in your life out of luck. With this gravy recipe, you can invite your vegetarian friends and family back to the table where they belong!
Whether you’re a vegetarian or not, you’ll love this gravy paired with your favourite meatballs. If you’re in a hurry, pick up a package of your favourite frozen meatballs at the grocery store (vegetarian meatballs or otherwise) and cook them in this Vegetarian Mushroom Gravy. It’s a match made in meatball heaven! (Did I just type that???)
No matter what you do with this gravy, my favourite way to serve it might seem a little old-fashioned and unimaginable, but I really don’t care. I like to ladle this gravy over a big helping of mashed potatoes. That’s just the most comforting food I can think of when it comes to Vegetarian Mushroom Gravy. But, let me let you in on a little secret…
In our home, gravy is not just ladled over a mound of mashed potatoes without planning, thought, or design. No, that’s not how we roll. First, you pile your mashed potatoes in a bowl, that way you prevent the abundant amount of gravy from spilling over the sides. Next, you take the back of your fork or spoon (yes, mashed potatoes should be eaten with a spoon!) and make a well into the center of the mashed potato mound. Then, you ladle the gravy into the well and let it pour over the sides. That, my dear friends, is how gravy this good should be served!
Print this recipe, save it to your bookmarks, or whatever you need to do so that it’s in easy reach. Make it now, make it again, and certainly make it when you have company coming for dinner. It’s delicious and just might suggest to your guests that you’ve spent all day in the kitchen. And that, Dear Reader, will be out little secret!
I’m just waiting for someone to make a wise crack about me pairing roasted chicken with a post for Vegetarian Mushroom Gravy! Hahaha! Maybe I didn’t realize what I was doing until it was too late. Or maybe I was trying to showcase the versatility of this gravy – yes, that’s it!
- 8 tablespoons butter
- 6 cups cremini mushrooms, sliced 1/4 inch thick
- 6 tablespoons all purpose flour
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- In a large skillet, over medium heat, add two tablespoons of the butter and the sliced cremini mushrooms. Cook until the mushrooms are a deep brown colour and the water has evaporated from the skillet. This process will take about 30 minutes. Keep a close eye on the mushrooms in the last five minutes of cooking time to ensure they don't burn. Keep moving them around the pan.
- Remove the mushrooms from the pan and set aside.
- Add the remaining six tablespoons of butter to the pan and when the butter starts to bubble, add the flour. Whisk the flour into the butter. A paste-like mixture will form. Keep moving the mixture around with the whisk until it turns to a light, golden colour. This will take about 5 minutes. In essence, you're cooking off the flour taste.
- Add the vegetable broth and water. Continue to whisk until the lumps of flour and butter mixture have been completely absorbed by the liquid. This will take about 5 minutes. The mixture will begin to thicken.
- Add the thyme, sage, salt, pepper, and mushrooms. Stir together.
- Reduce heat to simmer and allow gravy to continue cooking for 10 more minutes.
- This gravy can be safely store in a large mason jar in the refrigerator for up to five days. To reheat, just add the gravy to a sauce pan and over low heat, stir until heated through.
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