Special Mushroom Gravy
By the Gracious Vegan
This is my go-to gravy for special occasions. It’s a must on Thanksgiving and goes so well over Vegan Mashed Potatoes and Gracious Vegan Savory Quinoa Cakes. The herbs (rosemary and thyme) and the final flavor additions (sherry, tahini, and miso) make a huge difference differentiating this gravy from others. I like to blend it until ultra-smooth, but others like to leave it chunkier. It’s hard to believe there’s no oil or butter in this sauce.
Makes about 3.5 cups of gravy
Water-sauté the following ingredients in a large saucepan on medium-low heat until the onions are translucent and most of the liquid released by the mushrooms is evaporated, about 8-10 minutes.
1 small or half large onion, chopped
3 cloves garlic, chopped or minced
8 ounces mushrooms (white button, portabella, or cremini), sliced or chopped
Add the following ingredients, stir until they are well incorporated (add a little water if needed to prevent burning), and cook, stirring constantly, for 2-3 minutes
1/4 cup flour (whole wheat or all-purpose)
1.5 teaspoon fresh (chopped) or 1/2 teaspoon dried rosemary
1.5 teaspoon fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
Add in mushroom broth gradually while you stir or whisk (to avoid lumps), bring to boil, then turn down to simmer and let it cook, uncovered and stirring occasionally, about 10 minutes.
3 cups warm or hot mushroom broth (Pacific Foods mushroom broth comes in quarts; Better Than Bouillon is available in mushroom flavor; for homemade, see my Mushroom Broth)
Add the following ingredients, stir them in, then blend with an immersion blender to your liking, smoother or chunkier.
1.5 Tablespoons dry sherry, dry white wine, or white wine vinegar
1 Tablespoon tahini
1 Tablespoon yellow or white miso, Bragg’s Liquid Aminos, tamari, or soy sauce
Salt and pepper to taste
The gravy is ready to serve. It will keep for about a week in the refrigerator and can also be frozen for several months.
Timing: around 40 minutes