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.
VEGETARIAN MUSHROOM GRAVY
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 base. In an effort to prepare a gravy that both of us could pour onto our Thanksgiving mashed potatoes, this recipe came to the rescue.
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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!
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – It looks like a lot, but this recipe makes a lot of gravy! If you use salted butter, cut back on the added salt by half.
- Mushrooms – I always use cremini mushrooms, but you can use any mushrooms you like. Just remember that mushrooms cook down quite a bit, which is why I used 6 cups.
- All Purpose Flour – This is the thickening agent.
- Vegetable Broth – I’m making a vegetarian gravy. You can use chicken broth if you aren’t a vegetarian.
- Water
- Thyme – Fresh thyme leaves make a world of difference in this recipe. Splurge and buy some. You can get a mini package at Walmart for 99 cents.
- Dried Sage
- Salt and Ground Black Pepper
HOW TO MAKE THE BEST VEGETARIAN MUSHROOM GRAVY:
This is a basic recipe, but the results are really, really delicious. I make a large batch and freeze some of it when it cools down. Whenever I need gravy, I let it thaw at room temperature and reheat it on low heat. A little bit of whisking and the creaminess returns to the gravy and the taste is just as good as the day it was made! Here’s how to make it:
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. Once they are browned to your liking, remove the mushrooms from the pan and set them 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 the gravy to continue cooking for 10 more minutes. That’s it; you’re all done!
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PUT THIS GRAVY ON EVERYTHING!
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 have been topped with cheese curds – hello, poutine!
It’s also really good with 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???)
NOTHING BEATS THE PAIRING OF GRAVY AND MASHED POTATOES!
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 into a bowl. Using a bowl prevents 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!
BOOKMARK THIS RECIPE NOW!
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 our little secret!
I’m just waiting for someone to make a wisecrack 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!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Vegetarian Mushroom Gravy
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Kathryn says
Haven’t made this yet, but I think I just might. How well does it freeze?
byronethomas@gmail.com says
Yes, it does freeze well. I make a huge batch and freeze it in smaller portions. Allow the gravy to thaw at room temperature. Over low heat, simmer the gravy, whisking often, until smooth and steaming hot. Sometimes, I add a tablespoon or so of water to thin it out, because it seems to be more thick when re-heated.