Vegetarian Mushroom Gravy

Aaron Leave a Comment

AuthorAaronCategoryDifficultyBeginner

Make a wonderful, optionally Vegetarian, gravy that's as rich and hearty as any sausage based gravy. No, really! This is a great side for any holiday meal, but if you really want to do things right, pour a generous helping over your favorite french fries and cheese curds to make a truly epic Poutine!

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
  cup Dried Mushrooms (Prefer Shiitakes)
 2 cups Vegetable Stock
 5 tbsp Butter
 2 tbsp Minced Shallot (Alt: green onions)
 3 tbsp Flour
 3 tbsp Soy Sauce
 ½ cup Cream (or milk to keep it 'light')
 1 tbsp Sherry (Or Dark Beer if you prefer)
 1 tbsp Minced Fresh Thyme (or 2tbsp dried)
Optional
 3 tbsp Rendered Bacon Fat
 1 dash Dried Sriracha Powder
 1 tsp MSG (instead of salt)
 1 tbsp Brewers Yeast (for Vegetarians looking to add a little extra umami)
1

Add Vegetable stock to a stock pot and bring to a boil then turn off heat.
Add mushrooms and cover the pot. Let mushrooms rehydrate for about 20 minutes.

Optional: You can remove the mushrooms and use them in the gravy but be sure to cut them as thinly as you possibly can as they will be quiet rubbery.

2

In a medium saucepan melt butter and add the minced shallot.
This is also a good time to add the bacon fat, beef, sausage, etc if you prefer meatiness in your gravy!
Saute for 5 minutes over medium heat until softened and fragrant.

3

Slowly add the flour to the butter/shallot mixture stirring constantly.
If you dump the flower in you're going to get clumps, burnt flower, or both!
Cook for 2 minutes.

4

Gradually add 1 1/2 cups of the vegetable stock liquid mixture.
Stirring well, whisking if the pan is deep enough, to incorporate after each additional measure of stock.

The sauce will start to thicken quickly. Be careful not to over reduce and remember that as the boiling stock cools to a serving temperature the gravy will continue to thicken.

5

Reduce heat to low or simmer — if serving right away turn the heat off.

Add your remaining ingredients: sherry, soy sauce & thyme.

Finally, add the cream. As with any dairy-based sauce, this needs to be done slowly while stirring briskly to prevent the gravy breaking. The cream will help thicken the gravy as well. Again, don't over reduce.

6

Optionally, now is a great time to add extras like Sriracha powder or salt & pepper to taste!

Ingredients

  cup Dried Mushrooms (Prefer Shiitakes)
 2 cups Vegetable Stock
 5 tbsp Butter
 2 tbsp Minced Shallot (Alt: green onions)
 3 tbsp Flour
 3 tbsp Soy Sauce
 ½ cup Cream (or milk to keep it 'light')
 1 tbsp Sherry (Or Dark Beer if you prefer)
 1 tbsp Minced Fresh Thyme (or 2tbsp dried)
Optional
 3 tbsp Rendered Bacon Fat
 1 dash Dried Sriracha Powder
 1 tsp MSG (instead of salt)
 1 tbsp Brewers Yeast (for Vegetarians looking to add a little extra umami)

Directions

1

Add Vegetable stock to a stock pot and bring to a boil then turn off heat.
Add mushrooms and cover the pot. Let mushrooms rehydrate for about 20 minutes.

Optional: You can remove the mushrooms and use them in the gravy but be sure to cut them as thinly as you possibly can as they will be quiet rubbery.

2

In a medium saucepan melt butter and add the minced shallot.
This is also a good time to add the bacon fat, beef, sausage, etc if you prefer meatiness in your gravy!
Saute for 5 minutes over medium heat until softened and fragrant.

3

Slowly add the flour to the butter/shallot mixture stirring constantly.
If you dump the flower in you're going to get clumps, burnt flower, or both!
Cook for 2 minutes.

4

Gradually add 1 1/2 cups of the vegetable stock liquid mixture.
Stirring well, whisking if the pan is deep enough, to incorporate after each additional measure of stock.

The sauce will start to thicken quickly. Be careful not to over reduce and remember that as the boiling stock cools to a serving temperature the gravy will continue to thicken.

5

Reduce heat to low or simmer — if serving right away turn the heat off.

Add your remaining ingredients: sherry, soy sauce & thyme.

Finally, add the cream. As with any dairy-based sauce, this needs to be done slowly while stirring briskly to prevent the gravy breaking. The cream will help thicken the gravy as well. Again, don't over reduce.

6

Optionally, now is a great time to add extras like Sriracha powder or salt & pepper to taste!

Vegetarian Mushroom Gravy