Say hello to the versatile, savory gravy you’ve been searching for! This Light Mushroom Gravy is the perfect finishing touch for your holiday feast, especially when drizzled over a Stuffed Winter Squash. But don’t stop there – it’s absolutely divine on baked or mashed potatoes and takes any veggie burger to the next level. It’s a simple, comforting sauce that will become a staple in your kitchen.
Ingredients
• Makes 4 cups / 1 L
• 1 tablespoon / 15 mL coconut or olive oil
• 2 cups / 500 mL thinly sliced mushrooms
• 1/2 cup / 125 mL finely diced onion
• 2 cloves garlic, minced
• 4 cups / 1 L cold vegetable stock or water
• 1/2 cup / 125 mL unbleached all-purpose or whole-wheat flour
• 2 tablespoons / 30 mL tamari or soy sauce (optional)
• 1 tablespoon / 15 mL nutritional yeast
• 1/4 teaspoon / 1 mL dried thyme
• 1/4 teaspoon / 1 mL dried sage
• Salt (optional)
• Pinch of black pepper
• 2 tablespoons / 30 mL chopped fresh parsley
Instructions
1. Heat the oil in a saucepan over medium heat. Cook the mushrooms and onion for 5 minutes or until the moisture from the mushrooms has evaporated.
2. Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
3. In a jar with a tight-fitting lid, combine 1 cup (250 mL) of the cold vegetable stock, flour, tamari (if using), nutritional yeast, thyme, and sage. Shake vigorously until the mixture is smooth and well blended.
4. Pour the flour mixture into the saucepan along with the remaining 3 cups of stock. Stir everything together.
5. Bring the gravy to a boil, then immediately reduce the heat to low. Cover and let it simmer for 15 to 20 minutes, stirring frequently to prevent sticking.
6. Stir in the fresh parsley, season with salt and pepper to taste, and serve warm.
Nutritional Information
• Nutritional Facts
• Per 1/4 cup (60 mL) serving
• Calories: 32
• Protein: 1 g
• Fat: 1 g
• Carbohydrate: 5 g
• Dietary Fibre: 0.5 g
• Sodium: 73 mg
• Percentage of calories from protein 13%, fat 31%, carbohydrate 56%
Pro Tips
• The quality of your gravy depends on your stock! Experiment with different brands of vegetable stock cubes or powders to find a flavor you love.
• Stocks vary in saltiness, so taste the gravy before adding any extra salt or tamari.
• If your gravy is too thin, simply let it simmer uncovered for a few extra minutes to allow some moisture to evaporate and thicken it up.
• If your gravy becomes too thick, whisk in a little more stock or water until it reaches your desired consistency.
FAQ
Q: How can I make this mushroom gravy gluten-free
A: To make this gravy gluten-free, replace the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend. You can also make a slurry with 3 tablespoons of cornstarch or arrowroot powder mixed with 1/4 cup of cold water and whisk it in near the end, simmering until thickened. Always use tamari instead of soy sauce to ensure it’s gluten-free.
Q: Is this mushroom gravy recipe vegan
A: Yes, this recipe is easily made vegan. It calls for coconut or olive oil instead of butter. Just ensure your vegetable stock is certified vegan, as some brands can contain animal-derived flavorings. All other ingredients listed are naturally plant-based.
Q: How should I store leftover mushroom gravy
A: Store leftover gravy in an airtight container in the refrigerator for up to 4 days. It will thicken when chilled. Reheat it gently on the stovetop, whisking in a splash of vegetable stock or water to restore its original consistency. You can also freeze it for up to 3 months.
Q: Can I use different types of mushrooms
A: Absolutely! While standard cremini or white button mushrooms work well, you can create a deeper, richer flavor by using a mix of mushrooms like shiitake, portobello, or oyster mushrooms. This is a great way to customize the gravy to your taste.
