Recipes > Wild Mushroom Gravy | No-Oil
This savory rich gravy pairs perfectly with any holiday meal or as a base brown sauce for various other applications.
Chad Sarno
- Serves: 4 to 5
- Active Time: 1 hr
- Total Time: 1 hr
- Views: 56,612
- Success Rating: 100% (?)
Steps
Step 1: Starting the Gravy
- 1 small red or white onion, diced
- 3 cloves garlic, minced
- 3 cups wild mushrooms of choice such as shimeji, trumpets, chanterelles or enoki, cleaned and sliced or diced, if needed
- 3 tbsp dried mushroom powder (dried mushrooms ground in spice grinder)
- 1 tbsp fresh rosemary, minced
- 1 1/2 tbsp fresh thyme, minced
- 1 1/2 cups madeira or marsala wine
- 2 cups vegetable stock
- 1 1/2 tbsp apple cider vinegar
- 2 1/2 tbsp tamari (wheat-free preferred for gluten-free recipe)
- 3 tbsp nutritional yeast
- freshly ground black pepper, to taste
Method
First, prepare your mise en place.
To start the gravy, bring a fry pan to medium–high heat. Add the onions, stirring occasionally. When the onions begin to become translucent and stick, add the garlic and fresh herbs. Cook for 30 seconds or so and add the mushrooms. Stir well for 2 minutes until mixture begins to stick.
Next, add the wine, pouring evenly around the pan and deglaze. Cook for another 4 to 5 minutes until the liquid is reduced by half. Follow by adding the vegetable stock, dried mushroom powder, tamari, vinegar, freshly–ground black pepper and nutritional yeast.
Bring to a simmer and lower heat to medium–low. Allow to simmer an additional 4 minutes before adding the slurry.
Step 2: Preparing the Slurry and Finishing the Gravy
- 3 tbsp Gluten–Free Flour
- 1/2 cup vegetable stock
Method
Make a Slurry by mixing together the Gluten-Free Flour and the vegetable stock. While stirring the hot gravy with a fork or a whisk, slowly add the slurry. This will help prevent lumps.
Simmer an additional 2 minutes, stirring occasionally and then remove from heat.
75 Comments
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I can't find wild mushrooms. What can I substitute? Thanks! -
Rouxbe Staff
Hi Karin- You can use white button mushrooms or any fresh mushrooms that you can find. ~Ken -
This was absolutely divine! I used baby Bella's. Served it over the garlic mashed potatoes. A KEEPER recipe. Thanks -
What is the best way to clean the mushrooms? -
Can I use whole wheat flour instead of the gluten-free one?
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Rouxbe Staff
Yes, you can use whole wheat flour (or most any flour). As is, this recipe is written as a gluten-free preparation. -
Thanks! and the other question above: What is the best way to clean the mushrooms?
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Rouxbe Staff
If you will use the mushrooms immediately, rinse them quickly in water. If you will not use them right away, then brushing off any debris with a towel or soft brush would be good.
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I almost felt like a real chef when I made this. So delicious, I did not use as much of the madeira, but it still tasted really good. Thanks for this recipe. -
Sounds lovely Cindy! Thanks for sharing and for learning with Rouxbe! All the best, Chef Kirk -
Is there a really good over the counter stock brand you would recommend when I do not have time to make my own? Thanks! -
Hi Jane - great question! Thank you. So my family has found that all of the brands that Whole Foods carries are good - and they have low sodium options, which is the route we go. If you have a moment, take a peek at my latest Live Event (its archived) from yesterday as I provided some ideas on preparing your own stocks - and the vegetable stock doesn't take too much time. I hope this helps! Chef Kirk
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Hi! I do not consume any alcohol and need to substitute the wine in this recipe. Please advise. note: you have advised on other recipes on substitutions for rice wine or red wine vinegars but I need to get a good understanding of all my options. Thank you. I just want to say that I absolutely love this course and tell anyone and everyone who will listen about it.. Fareen -
Hi Fareen - a really great question! So outside of rice wine or red wine vinegar - I might suggest either vegetable stock or even grape juice - so long as you really reduce either so that your flavor intensifies. All that said, you can also completely omit the alcohol and substitute without altering your flavor profile too dramatically. I look forward to hearing about your results! Thanks for engaging with Rouxbe!!!
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I can’t find dried mushrooms (at least in the spice sections at Whole Foods, Publix, etc). Am I looking in the wrong place? Otherwise, what can I use as a substitute since there are already mushrooms in the dish? -
Hi Stephanie - Thanks for your question! So if you can't locate dried mushrooms or dried mushroom powder, fresh mushrooms will work really well in this recipe. Also, if you do have dried or fresh mushrooms but can't locate dried mushroom powder, you can either omit or add dried thyme (in addition to the fresh thyme) to create some of that flavor profile that the dried mushroom powder provides. I hope this helps! Thanks for learning with Rouxbe! Chef Kirk
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can i use oil in this recipe though? -
Hi Mims - thanks for your question. So for this particular recipe, we are suggesting that you don't use any oil. The sweating of your onions in a relatively hot pan should provide enough moisture to then add your garlic, herbs and mushrooms. Again, you can certainly use oil if you wish but the recipe comes out lovely without...I hope this helps! Thanks Mims, for cooking with Rouxbe! Chef Kirk
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May I use ground flaxseed and/or chia seed mixture to thicken the gravy since I am unable to eat any flour or cornstarch, arrowroot etc. -
Hi Marcia, If you are avoiding all binders, you might try really finely ground flaxseed and let me know how it goes. What I would try first is to proceed with the recipe as is, minus the flour ...then puree part of the gravy to thicken it up. Another alternative would be to make your own nut milk using either pine nuts or cashews. Make your nut milk extra thick by blending about equal parts nut/ liquid until very smooth. You could use your nut milk as a thickener here. . . be sure to check for flavor balance, you may need a drop more tamari to keep it earthy and adequately salted. Let me know if you have any questions. Lauren -
yum!!! Now my favorite gravy ever. Thank you. -
So I can't stand the site of mushrooms but I don't mind the flavor as long as I don't see them. Would it work out if if I made it and then blended it? I'd love a thick gravy and haven't found one plant based I like yet. :( -
Hello there Amber, You can absolutely blend this sauce up for a wonderful mushroom sauce. I will recommend blending the mushroom mix before you add your slurry. You may find that you will either need a reduced amount of slurry or an increase in vegetable stock depending on your preference for the sauce consistency. Enjoy! Brian -
This was a challenge for me! I was so happy when my husband said he loved it! I had a lot of dirty pans and dishes but it was worth it. Deeeeeelish! -
It seems like the video used less cooking wine than what the recipe called for. Although, I loved my gravy on the mashed potatoes! -
If I use dried thyme instead of the mushroom powder as suggested by Chef Kirk above, do I use the full 3 tbsp? It seems like it might be too much. -
Hi Diana. Good instinct. That would be too much dried thyme. I would add an additional teaspoon or 2 to start. If you can get your hands on dried mushrooms, I would encourage you to use them. They add such a strong umami component that cannot be replicated. You can find them in most natural foods stores and online. Lauren
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I also made this alcohol free by subbing red wine vinegar and a little extra broth. I found mushroom broth at my local store so used this as the veg broth :) This gravy was a big hit alongside the garlic mashed potatoes and roasted carrots as side dishes for my son's birthday dinner!!!! -
Hi Karen. I am happy to hear how you modified this and achieved success- way to go! Happy birthday to your son. Lauren
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Thanks, Fareen E. for your question, I was wondering the same thing, as I also don't consume any alcohol either. And agree with you I love the course as well! Grateful for all the hard-working folks at Rouxbe and questions yours helping us become better cooks. Thanks again to everyone!! -
Rouxbe Staff
Hi Carrie- I do not use, nor cook with alcohol, and will use broth, lemon juice and water, etc. And this recipe comes out beautifully without the alcohol. Thank you for your very kind and meaningful words, we are all so thrilled when students love the course as much as you! Cheers! -Char -
Hello! Can this gravy be made ahead and frozen? With the amount of food I'm happily making right now, would like to go ahead and make this, but save it for Thanksgiving. Planning on saving half the onion garlic buttah (yum!) I just made for Thanksgiving as well. Love this course! Love the feedback on assignments, love the support and safety nets provided. Also love learning to cook with veggies I haven't been brave enough to try before! Thanks so much! -
Rouxbe Staff
Hi Heidi: Thanks for writing. Yes, you can freeze the gravy. I first freeze it in ice cube trays, then, when they are frozen, I pop them out and store them in a freezer bag. This method will hasten the defrosting time, or if you just want a little amount of gravy, you can grab a few cubes. Make certain to date the bag, the frozen gravy will keep for 4-6 months.
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How much is a small white onion in grams approx?
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Rouxbe Staff
Hello, Olufemi: Nice hearing from you. A small white onion weighs about 70 grams, about 5 cm in size. Hope this helps. Happy cooking, Char
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Thank u char.do I brunois dice the onions as it looks the size of chop on the video.
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Rouxbe Staff
Olufemi: Excellent, sounds as though you are on your way to a perfect dish! Cheers, Char
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I want to reheat the gravy but am conflicted how.i had the idea of adding a layer of water to the saucepan then placing gravy on top so it woundt scorch but I've heard gravy made with cornflour doesnt reheat well.please help.
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Approximately how long do I dry saute the onions.i made this gravy and it turned out great! Much easier than the roux method as I always burn my roux but had no such problem with a cornflour slurry as no flour is being fried.thank u so much rouxbe x
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Is there any way I can dry mushrooms myself?I live in the uk and dried mushrooms are both expensive per gram and quite difficult to source.
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I'm amazed that I dont burn my onions in my non stick pan.i never thought that I could omit the oil and I'm learning something new everyday.thank u rouxbe your very comprehensive x
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Is there any suggestions for pre made stock brands to use as I dont always have time to make fresh stock.any suggestions would be most welcome.
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Rouxbe Staff
Hi Olufemi: thanks for writing. And kudos to you for doing such a good on your no-oil saute! Happy cooking. Char
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Rouxbe Staff
Hi Olifemi: While I cannot recommend a specific boxed broth brand, a ready-made broth that is low-sodium is the best choice for a boxed stock. There is a powder called Seitanbacher that has no-added salt, and it is quite good. It is diluted with water. Hope this is helpful to you. Cheers, Char
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Rouxbe Staff
Hello, Olufemi: If you do not have a dehydrator, you can use your oven at 65 (c). Place thinly sliced mushrooms on a baking sheet for one hour. Turn the mushroom slices over, and return to the oven for another hour. Make sure the moisture has been removed. Store the mushrooms in a labeled and dated jar. Hope this helps. Cheers, Char
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Rouxbe Staff
Hello, Olufemi: You need to dry saute the onions until they become translucent. First, test your pan using the "water ball" method. Generally--it should take between 4-5 minutes. Hope this helps. Cheers, Char
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Why is nutritional yeast added twice in the video
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Is the cornflour slurry made with cold stock?as I've heard hot liquid with cornflour causes lumps .thanks again x
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I don't eat nutritional yeast. Can I leave it out or is there a substitute? Thank you. -
Rouxbe Staff
Hi Olufemi: It is added at the end to "layer" the flavors of the mushroom gravy. It creates a lovely umami. The gravy is delicious, and I think you will really enjoy making it. Thanks for writing. Cheers, Char
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Rouxbe Staff
Hello, Olufemi: I have made a slurry with both types of liquid, hot and cold. Just remember to stir the cornstarch well, until it has the consistency of "cream." Also, here is a page about slurry making, I hope it is useful to you. Thanks for writing. Char https://rouxbe.com/tips-techniques/361-what-is-a-slurry
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Rouxbe Staff
Hi Donna: Aside from lending some vitamin B12 to the recipe, the "nooch" adds a thick texture and flavor. Marmite (yeast extract food spread) would lend the flavor your are looking for. You can omit the nooch, but you would have to re-adjust the texture of the flurry. You'd have to also re-adjust the flavor by adding more soy sauce. You can also re-adjust the flavors with miso, or as mentioned, added soy sauce. Hope this helps. Thanks for writing. Char
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Do you think a balsamic reduction (store-bought) would work as a substitute for the Marsala without giving the vinegary flavor that happens when you substitute with the vinegar? Or would cooking Mirin or cooking Sherry work?
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Hi Mary, I wouldn't necessarily recommend the balsamic reduction for this dish, it would be too strong (and too expensive) especially in this quantity. My first choice would be sherry but, I think mirin could work as well. Enjoy! Cheers, Sandy -
Ok so my girlfriend is experiencing kidney stones and the diet they have her on is really strict. I can use a little nutrition yeast but not much. I also can’t use tahini or most nuts. Any idea for some good substitute since this is her favorite recipe and can get her to eat most things? P.s. I already know to substitute more vinegar for the salt.
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Rouxbe Staff
Hi Edwin: My suggestion would be to substitute white beans (canned are fine) to create the texture you are looking for. I would follow the doctor's orders to the letter. When working with recipes that are nut-free, I always use white beans, you can puree them. I hope this helps. Take care, Char
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I have generations of Alcohol abusers in my family, so I don't have any liquor allowed in the house. How essential is alcoholto the recipe? -
Rouxbe Staff
Hello, Amanda: I keep a dry house, and when I make this gravy there are a few things you can do. There are "cooking vinegars," which I like to dilute with vegetable broth (50/50). You can also use a fruit juice, diluted with water. I am also very fond of Balsamic vinegars, also diluted. Whatever you do decide to, just make certain that you have the 12 ounces of replacement liquid. I am also a fan of diluted lemon juice. I hope this has helped. You will enjoy this recipe very much. Thanks for writing, always a very good question. Cheers, Char
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A couple of questions after having made the recipe: 1) 1.5 cups of wine seemed like a ton! I used half a cup and it still didn't reduce the way it does in the video. The mushrooms never really started to stick because they were releasing *so* much liquid during the sautéing process--this is normal, right? 2) As a consequence I ended up using only 1 cup of stock rather than 2 because it was already so soupy. But even with the slurry the gravy didn't thicken up to the degree I wanted. Do you have any other suggestions for stronger slurries? It doesn't matter to me if it's gluten free or not. Thanks! -
Rouxbe Staff
Hello Aaron--from my experience, the success of the mushroom is in the flurry making method, and how it is applied to the liquid. Here are a few thoughts: 1- After combining (by hand, in order to avoid lumps) the ½ cup stock and 3 Tbsp flour to make the slurry, the flour usually settles while it sits (before it’s used). 2- So, before adding the slurry to the hot liquid, it should be whisked to evenly distribute the flour. 3- As the slurry is added to the liquid, the temperature of the liquid should be raised so it reaches a good simmer or a gentle boil, in order to gelatinize the starches. If a thicker gravy is desired, bring the gravy to a simmer and reduce it. These steps should be taken in sequence. Hope these steps are helpful to you. Cheers, Char
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Can you freeze this gravey? -
Hi Lynn, Yes, you can freeze the gravy, though keep in mind that it will likely change the texture, as the mushrooms will continue to release moisture when defrosting. Cheers, Sandy
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What Madeira do you recommend? I noticed it can be quite expensive so if there is one that works well in general in various dishes, that would be great to know. -
Well done
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Thank you for a Gluten Free Recipe!, -
In researching madeira, I find many types. Which would be best for this recipe? -
Rouxbe Staff
Kelly, choose a dry or off-dry version to avoid too much sweetness.
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Why am I able to add some recipes to my bookmarks and not others? -
Could i reverse seat the mushrooms in a low oven them high heat on the stove top to drive out the moisture and improve browning and fond? -
"reverse sear'.
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Rouxbe Staff
Hi Riaz, Yes, you can reverse sear almost anything. Cheers, Ra -
could i add decaff coffee granules for a bitter note and how much would u suggest for the recipe?
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Rouxbe Staff
Hello Riaz, you are welcome to add coffee to impart bitterness. Add this ingredient to-taste and see how you like it. ~Eric
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This is my third time making this gravy which I love. The first time I never had the wine. The second time it seemed like soup with the 11/2 cups of the wine plus 2 cups of stock. This time around I used 1/3 cup of wine as most recipes in this course suggested to use to deglaze. Is 1 1/2 cups of the wine accurate? Thank you,
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Rouxbe Staff
Hi Heather, the suggested handling of the wine after deglazing is reduction, to concentrate the flavors. The author of the recipe thought that 1 1/2 cups yielded good results. But, you may freely modify the recipe, of course, to suit your preference. ~Eric
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