Can I make this vegan mushroom gravy gluten-free?

Yes, you can make gluten-free, vegan mushroom gravy by using gluten-free flour or cornstarch as a thickening agent instead of regular flour.

Is this vegan mushroom gravy healthy?

Vegan mushroom gravy can be a healthier option than traditional gravy as it is lower in saturated fat and cholesterol. However, it does contain a good amount of olive oil and butter, so adjust if necessary.

Can I freeze mushroom gravy for later use?

The texture of the mushrooms change so I suggest not freezing this gravy.

Can I make vegan mushroom gravy in advance?

You can prepare vegan mushroom gravy in advance and store it in the refrigerator for about 4 days. You may need to add a little vegetable broth to thin it out when ready to reheat.

How do I store this vegan gravy?

Store your mushroom gravy in an airtight container in the fridge for up to 4 days.

Vegan Mushroom Gravy

Description

This vegan mushroom gravy is not just a treat for vegans but anyone who loves a rich, umami-packed sauce. It's perfect for drizzling over mashed potatoes, baked potatoes, or roasted veggies.

Ingredients

Units Scale

2-3 medium shallots, finely chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh thyme, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
1 pound mushrooms, roughly chopped (baby bella, cremini, button, and oyster mushrooms work great)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Marsala wine
1/4 cup flour
2 cups vegetable broth
2 tablespoons of melted vegan butter

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Shallots: Heat 2 tablespoons of vegan butter over medium heat in a medium pot. Sauté the shallots until they become translucent and slightly golden. This should take about 3 minutes.
Add the Rest of the Aromatics: Add the garlic, thyme, and rosemary and saute for about about 1 minute.
Cook the Mushrooms, Salt, and Pepper: Add the mushrooms, salt, and pepper to the pan. Cook them down until they release their moisture and start to brown, about 10-12 minutes. Stir occasionally to prevent burning.
Add Marsala wine. Cook until the wine and mushroom moisture has reduced, leaving the pot almost dry.
Make a Roux: Sprinkle the flour over the mushroom mixture and stir to combine. Cook for a couple of minutes to eliminate the raw flour taste.
Add Liquids: Slowly pour in the vegetable broth and remaining vegan butter while continuously stirring to avoid lumps.
Simmer: Bring the gravy to a simmer and let it cook for about 10 minutes or until it thickens to your desired consistency. If it's too thick, you can add a bit more broth.
Adjust Seasonings: Taste and adjust the seasonings as needed.
Serve and Enjoy: Once the gravy is thick and flavorful, it's ready to serve.

Notes

When simmering the gravy to your desired consistency, remember that it thickens as it cools down. If you let it sit for a while before serving, consider leaving it a thinner consistency.

You can use any mushroom you want, but button mushrooms and/or cremini mushrooms are my preference for this gravy.

Use an immersion blender to make it less chunky.

This gravy can be stored in the fridge for up to 4 days and reheats well. Just add some vegetable broth to thin it out to your desired consistency.

Substitute Marsala wine with another dry wine or use non-alcoholic cooking wine. You can also add more vegetable broth as a substitute.

Adding melted vegan butter at the end of making vegan mushroom gravy enhances the creaminess and richness and provides a glossy finish, so don't skip this step.

Nutritional profile is only an estimate. Use an app like Cronometer to measure the ingredients and quantities you use accurately.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: condiment
Method: stove top
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 129
Sugar: 1.8 g
Sodium: 142 mg
Fat: 9.6 g
Carbohydrates: 7.2 g
Protein: 2.4 g
Cholesterol: 15.3 mg