Description
A rich and savory mushroom gravy made with cremini mushrooms, fragrant herbs, and a vegetable broth base. Perfect as a flavorful topping for mashed potatoes, roasted vegetables, or any dish needing a hearty, umami-packed sauce.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (⅓ cup)
- 16 ounces cremini mushrooms, sliced
- ½ tablespoon tamari
- 2 garlic cloves, minced
- 1½ tablespoons fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil: Warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat to prepare for sautéing the shallots and mushrooms.
- Sauté shallots: Add the finely chopped shallot and cook, stirring occasionally, until soft and translucent, about 4 minutes.
- Cook mushrooms: Add the sliced cremini mushrooms to the skillet and cook them until they release their moisture and become soft and browned, about 10 minutes.
- Add flavorings: Stir in ½ tablespoon tamari, 2 minced garlic cloves, 1½ tablespoons fresh thyme leaves, and ½ tablespoon chopped fresh rosemary to enhance the gravy’s aroma and taste.
- Add flour: Sprinkle ¼ cup all-purpose flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste and form a roux.
- Add broth and simmer: Gradually pour in 3 cups vegetable broth while whisking to prevent lumps. Bring the mixture to a simmer and cook while whisking frequently until the gravy thickens, about 20 minutes.
- Season and finish: Taste the gravy and season with sea salt and freshly ground black pepper as desired. Remove from heat and serve warm over your favorite dishes.
Notes
- To make this recipe gluten free, omit the all-purpose flour in step 5. Instead, at the end of step 6, remove a few tablespoons of the gravy liquid, mix with 2 tablespoons cornstarch in a small bowl until smooth, then return this slurry to the pan and stir until the gravy thickens.
- Use tamari as a gluten-free alternative to soy sauce, which adds depth and umami to the gravy.
- For a richer flavor, use homemade vegetable broth or a high-quality store-bought option.
- Fresh herbs provide the best flavor, but dried thyme and rosemary can be used in lesser quantities if necessary.
- This gravy pairs well with mashed potatoes, roasted vegetables, and gravy-friendly main dishes.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
