Mushroom Gravy | Vegan & Gluten-Free

Mushroom Gravy | Vegan & Gluten Free

Details

This rich and flavorful gravy gets it's depth and color from the sautéed mushrooms and onions.
  • Serves: 3 cups
  • Active Time: 20 mins
  • Total Time: 30 mins
  • Views: 12,028
  • Success Rating: 78% (?)
    0% - I fed it to the dog
    |
    |
    |
    |
    |
    |

Steps

Step 1: Making the Mushroom Gravy

• 2 onions
• 1 lb (5 cups) cremini mushrooms
• 1 tbsp oil*
• sea salt (to taste)
• 3 tbsp white vermouth
• 3 tbsp gluten-free flour*
• 2 to 2 1/2 cups water
• 1 tbsp tamari
• 2 tsp apple cider vinegar
• sea salt (to taste)
• freshly ground black pepper (to taste)

Method

To start the gravy, dice the onions and slice the mushrooms. Heat a large stainless steel fry pan over medium-high heat. Note: The use of a stainless steel pan rather than a non-stick pan is important, as it helps to create the nice golden color and caramelized flavor of the onions and mushrooms.

Add the oil, followed by the onions and a pinch of salt. *Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.

Sauté the onions until they are translucent and slightly browned, adjusting the heat as necessary. Next, add the mushrooms. Cook until their water evaporates and they start to brown nicely. Stir frequently to prevent any burning. Once the mushrooms and onions have cooked through and have nice color—which will greatly add to the flavor of the final gravy—deglaze with the vermouth.

Next, add the flour. *Note: Regular all-purpose flour can be used instead of gluten-free flour, if desired. Let cook for 30 seconds or so and then slowly add the water. Stir constantly. Add the first 2 cups of water and let come to a simmer before adding more water. You are looking for a nice gravy- or sauce-like consistency. Let it cook for a few minutes to cook out the starch. Add the tamari and apple cider vinegar. Taste for seasoning, adding salt and pepper as needed.

Additional Flavorings: If desired, add a teaspoon or so of Dijon mustard and/or horseradish or a little extra depth and flavor.

Chef's Notes

Note that this sauce goes particularly well with mashed potatoes, Vegan “Meat” Loaf and Cassis Cranberry Sauce.

8 Comments

  • Kimber P
    Kimber P
    I made this gravy today and it was excellent! I didn't use the vermouth to deglaze the pan, but used beef broth instead since we are not vegan. It was delicious! Thank you Dawn for another great recipe :)
  • Adam P
    Adam P
    Can milk or some kind of plant/nut based milk be used instead of water?
  • Eric W Rouxbe Staff
    Eric W
    Hi Adam! Yes, milk or 'milk' can be used. Note that if using 'milk', the sauce will likely thicken up faster than if using water, when reducing the sauce to develop flavor and texture. As you near completion and service time, adjust the consistency with another shot of 'milk' or even water to loosen it up, as needed.
  • Sandra L
    Sandra L
    Can the gravy be made in advance and refrigerated?
  • Eric W Rouxbe Staff
    Eric W
    Yes, it can! Try to cool it down within a couple of hours of making it and it should be good in the fridge for nearly a week.
  • Candice C
    Candice C
    I absolutely love this recipe! I have made it every Thanksgiving and Christmas since I have done the plant-based program.
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much for your comment Candice and Happy Holidays!!! Chef Kirk
  • Simone J
    Simone J
    This was so good with the Creamy Mashed Potatoes, that it will not only make it onto the vegan holiday menu but also make a fantastic comfort food. Thanks!

Leave A Comment

Please login or join the Rouxbe community to leave a comment.