Every special occasion meal deserves a truly spectacular gravy, and this is it! This rich, savory mushroom gravy is packed with umami flavor that will elevate any dish it touches. The secret? A splash of wine adds incredible depth—choose a dry red for a robust, hearty flavor or a crisp white for a lighter touch. Honestly, whatever you’re planning to drink with your meal will work beautifully!
Ingredients
• PREP: 15 minutes | COOK: 15 minutes | YIELD: 3½ cups
• 2 tsp / 10 ml extra virgin olive oil, divided
• ¼ cup / 60 ml (2 fl oz) diced onion
• ¼ cup / 60 ml (2 fl oz) diced carrot
• ¼ cup / 60 ml (2 fl oz) diced celery
• ½ tsp / 2.5 ml (0.1 fl oz) minced fresh thyme
• ½ tsp / 2.5 ml (0.1 fl oz) minced fresh sage
• ¼ lb / 113 g (4 oz) cremini mushrooms, halved and thinly sliced
• ¼ cup / 60 ml (2 fl oz) dry red or white wine
• 3 cups + 3 Tbsp / 755 ml low-sodium vegetable or mushroom broth, divided
• 1 Tbsp / 15 ml Braggs Liquid Aminos or tamari
• 1 dash Worcestershire sauce, regular or vegan
• 2 Tbsp / 30 ml arrowroot powder
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Heat 1 tsp / 5 ml of olive oil in a heavy-bottomed pan over medium heat.
2. Add the onion, carrot, celery, thyme, and sage. Sauté, stirring occasionally, until the vegetables are soft and beginning to turn golden, about 3 to 5 minutes.
3. Push the vegetables to one side of the pan. Add the remaining 1 tsp / 5 ml of olive oil to the empty side, then add the sliced mushrooms.
4. Cook the mushrooms, stirring only occasionally, until they are lightly browned and have released their moisture, about 3 to 5 minutes.
5. Pour in the wine to deglaze the pan, stirring and scraping up any flavorful browned bits from the bottom.
6. Stir in 3 cups / 710 ml of the broth, the Braggs Liquid Aminos, and the Worcestershire sauce. Bring the mixture to a simmer, then cover and cook for 3 minutes.
7. In a small bowl, whisk together the remaining 3 Tbsp / 45 ml of broth with the arrowroot powder to create a slurry.
8. While continuously whisking the gravy in the pan, slowly pour in the arrowroot slurry. Continue to cook and whisk until the gravy thickens, which will happen very quickly.
9. Remove from the heat. Taste and season with salt and pepper as needed before serving.
Nutritional Information
• Per ¼-cup serving
• Calories: 21
• Protein: 0.4 g
• Carbs: 6 g
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Fiber: 0.3 g
• Sodium: 196 mg
• Cholesterol: 0 mg
Pro Tips
• For the best flavor, allow the mushrooms to get nicely browned before adding any liquid. Avoid stirring them too frequently to help them develop a good sear.
• When adding the wine, be sure to scrape the bottom of the pan to lift all the flavorful caramelized bits (the fond) into the gravy.
• To ensure a smooth, lump-free gravy, pour the arrowroot slurry in slowly while whisking the main pot continuously.
• This gravy is the perfect accompaniment for hearty dishes like our Wild Rice and Lentil Terrine, mashed potatoes, or roasted root vegetables.
• If you are gluten-free, always double-check the label on your Worcestershire sauce, as not all brands are certified gluten-free.
FAQ
Q: How can I make this mushroom gravy vegan
A: This recipe is easily made vegan. The only ingredient to check is the Worcestershire sauce, as traditional brands contain anchovies. Simply use a certified vegan Worcestershire sauce or omit it. The Braggs Liquid Aminos or tamari already provide plenty of savory, umami flavor.
Q: Is this vegetarian gravy gluten-free
A: Yes, this gravy is designed to be gluten-free. It uses arrowroot powder instead of flour for thickening and suggests tamari, which is a gluten-free soy sauce alternative. As mentioned in the Pro Tips, always double-check your Worcestershire sauce label to ensure it is certified gluten-free, as some brands may contain gluten.
Q: Can I make this gravy ahead of time
A: Absolutely! This gravy is perfect for making ahead. Prepare the gravy as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, whisking occasionally. You may need to add a splash of broth to thin it to your desired consistency as it will thicken upon cooling.
Q: What can I use instead of wine in this gravy
A: If you prefer to make this gravy without wine, you can substitute it with an equal amount of vegetable or mushroom broth. To replicate some of the depth the wine provides, add a teaspoon of balsamic vinegar or a squeeze of fresh lemon juice along with the broth. This adds a touch of acidity that brightens all the savory flavors.
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Rich and Savory Mushroom Gravy
Ingredients
Method
- Heat 1 tsp / 5 ml of olive oil in a heavy-bottomed pan over medium heat.
- Add the onion, carrot, celery, thyme, and sage.
- Sauté, stirring occasionally, until the vegetables are soft and beginning to turn golden, about 3 to 5 minutes.
- Push the vegetables to one side of the pan.
- Add the remaining 1 tsp / 5 ml of olive oil to the empty side, then add the sliced mushrooms.
- Cook the mushrooms, stirring only occasionally, until they are lightly browned and have released their moisture, about 3 to 5 minutes.
- Pour in the wine to deglaze the pan, stirring and scraping up any flavorful browned bits from the bottom.
- Stir in 3 cups / 710 ml of the broth, the Braggs Liquid Aminos, and the Worcestershire sauce.
- Bring the mixture to a simmer, then cover and cook for 3 minutes.
- In a small bowl, whisk together the remaining 3 Tbsp / 45 ml of broth with the arrowroot powder to create a slurry.
- While continuously whisking the gravy in the pan, slowly pour in the arrowroot slurry.
- Continue to cook and whisk until the gravy thickens, which will happen very quickly.
- Remove from the heat.
- Taste and season with salt and pepper as needed before serving.
- When adding the wine, be sure to scrape the bottom of the pan to lift all the flavorful caramelized bits (the fond) into the gravy.
