Mushroom Gravy

When we had our first vegan Thanksgiving at our house a few years ago, for 20+ guests, one of Eric’s family members brought buckets of vegan mushroom gravy. It was such a hit–so creamy and rich and satisfying–that I was determined to recreate it. I wasn’t able to get the recipe for the exact gravy that we had, but I made up my own recipe, which is totally awesome (if I do say so myself)! This gravy can be made as thick or as thin as your prefer and it will please vegans and nonvegans alike. Plus, it is so much healthier than the meat versions that you don’t have to feel at all guilty piling it on. Yes, this is a fantastic addition to a Thanksgiving meal, but it is also a wonderfully hearty and satisfying side at any time of the year. I was inspired by the chanterelles and the tiny baby red potatoes at the vegetable stand last week and made it with the potatoes and a side of broccoli. This recipe is outstanding with chanterelles if they are in season and priced affordably, but you can use any kind of mushrooms. For the times when chanterelles are not within reach, I use crimini or regular old white button mushrooms. Any of your favorite mushrooms will do!

The Recipe

Makes 2 generous helpings

1 cup mushrooms of your choosing, chopped small

1.5 cups of vegetable stock/broth (if you’re watching your sodium, get the low-sodium kind)

2 cloves garlic, minced

1.5-2 Tbls olive oil

~3 Tbls flour

salt/pepper to taste

Mince garlic and heat olive oil in a small saucepan:

Saute the garlic for a few minutes on a medium heat (careful not to burn the garlic). Add the chopped mushrooms and stir frequently. The mushrooms should get slightly soft and release some moisture. Add some freshly ground black pepper (wait on the salt to see if you need it at the end).

Add the flour and stir. This will make a pasty kind of consistency:

Now, it’s time to add the vegetable stock/broth. You want to add this a little at a time, stirring to mix the flour/mushroom mixture fully with the stock.

The combination of the stirring and the heat will cause the flour to thicken the mixture. Keep adding the stock until it is all incorporated. Let it simmer, stirring frequently for 5-10 minutes after all is incorporated to thicken up. If you want it thicker, add a little more flour. If you want it thinner, add a little more stock.

Taste the gravy for flavor and adjust salt and pepper to taste. I find that the vegetable stock is plenty salty and so I usually do not add more salt, but feel free to do so if you prefer. Serve it directly from the pan, or serve it in a cute little pitcher (we found the one pictured here at the Goodwill).

We find that this gravy has so much flavor that we tend to underseason the dishes we serve it with. The broccoli pictured above was steamed with nothing added and the potatoes are very simply prepared (recipe to follow).