Name: vegetarian mushroom herb gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/3 cup dried mushrooms ((shitake or mixed)); 2 cups vegetable stock or broth; 3 tablespoons salted butter; 1 1/2 tablespoons minced shallot; 3 tablespoons all-purpose flour ((or gluten-free all-purpose flour)); 3 tablespoons reduced-sodium soy sauce ((or gluten-free reduced-sodium tamari)); 1/2 cup light cream; 1 tablespoon sherry; 1 tablespoon fresh chopped thyme leaves; 1 tablespoon fresh chopped sage; salt & freshly ground black pepper, to taste

This Vegetarian Mushroom Herb Gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews.

The vegetarians. The carnivores. Even the gluten-free folks. It’s that good. Really.

Your list of ingredients…

Dried mushrooms (shiitake or mixed)
Vegetable stock or broth
Salted Butter
Shallot
Unbleached all-purpose flour
Reduced-sodium soy sauce or tamari
Light cream
Sherry
Fresh thyme leaves
Fresh sage leaves
Salt & freshly ground black pepper

Keep in mind that this list of ingredients is merely a suggestion. Tweak as you like to customize for your personal tastes.

Bring vegetable stock to a boil.
In a small heatproof bowl, pour the stock over the mushrooms.
Give those mushrooms a good soak for 20 minutes.
Those shriveled up gems will be brought back to life …loaded with flavor and texture.
Strain the mushrooms over another bowl, setting the stock aside for later.
Mince or thinly slice the mushrooms.

As the French would say, mise en place…

While the mushrooms are soaking, get started on the gravy base. This will come together very quickly, so be sure to have your shallot and herbs prepped and ready to go.

In a medium saucepan, melt the butter.
Add the minced shallot; saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.

Adjust the timing to suit your schedule…

Once the flour is mixed in with the buttery shallot blend, the reserved stock is gradually added and simmered until the mixture is smooth and thickened. The remaining ingredients are then folded in. After a few more minutes, your delicious gravy is ready.

If you’re like me and are always rushed at the last minute, make this gravy well ahead of time with one simple adjustment. Follow the instructions up to and including the step where the final ingredients are folded in. Then, add all remaining ingredients except the light cream. The gravy can then be frozen until ready to use with the cream to be added just before serving.

You see, as it turns out soups, sauces & gravies that contain milk or cream don’t hold up well in the freezer — they tend to take on a grainy texture and separate when defrosted and rewarmed.

Alternatively, the gravy can be fully prepared several days in advance.

Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out).
Stir well to incorporate after each addition.
Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & herbs to the gravy.
Cook for a few more minutes until heated through and thickened to desired consistency.
Season to taste with salt & pepper.

How great is this Vegetarian Mushroom Herb Gravy?

No pan-drippings required. Pour this over your mashed potatoes, stuffing, roasted meats.

Why would you even think about having Vegetarian Mushroom Herb Gravy to pour over roasted meats?

Picture this …the whole gang is together for a turkey feast with all the trimmings.

A few folks happen to be vegetarian. Include this gravy on your menu and they can join in the fun with all of the wonderful side dishes, gravy included.

This can even be made in a gluten-free version. The possibilities are endless…

vegetarian mushroom herb gravy

Adapted from FOOD52

So creamy & flavorful that everyone will love it. Even the carnivores. And the gluten-free folks.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

1/3 cup dried mushrooms (shitake or mixed)
2 cups vegetable stock or broth
3 tablespoons salted butter
1 1/2 tablespoons minced shallot
3 tablespoons all-purpose flour (or gluten-free all-purpose flour)
3 tablespoons reduced-sodium soy sauce (or gluten-free reduced-sodium tamari)
1/2 cup light cream
1 tablespoon sherry
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped sage
salt & freshly ground black pepper, to taste

Instructions

Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan, melt the butter. Add the minced shallot; saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & herbs to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.

Recipe Notes

For Gluten-Free Version - Replace all-purpose flour with gluten-free all-purpose flour. Replace reduced-sodium soy sauce with gluten-free reduced-sodium tamari.

For Vegan Version - Replace the butter with olive oil. Replace the cream with additional vegetable stock or broth.

To Prepare Ahead - Make this gravy well ahead of time with one simple adjustment. Follow the instructions up to and including Step #5. Then, add all remaining ingredients except the light cream. The gravy can then be frozen until ready to use with the cream to be added just before serving.

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