Description
Easy Mushroom Gravy is a savory, vegan-friendly, and gluten-free sauce perfect for enhancing mashed potatoes and other dishes. Made with sautéed mushrooms, garlic, and herbs, this gravy thickens to a rich consistency using gluten-free flour or cornstarch, and is flavored with tamari and vegetable broth for a deliciously comforting addition to any meal.
Ingredients
Scale
Mushrooms and Aromatics
- 2 Tablespoons butter or olive oil
- 4 ounces mushrooms (thinly sliced)
- 2 Tablespoons finely minced shallot or onion (optional)
- 1 clove garlic (finely minced)
Thickening and Flavoring
- 3 Tablespoons gluten-free flour or cornstarch (can use regular flour if not gluten-free)
- 2 cups vegetable broth or beef broth
- 1 Tablespoon low-sodium gluten free tamari (or soy sauce, or coconut aminos)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried rosemary
Instructions
- Heat Fat: Add your chosen fat (butter or olive oil) to a large skillet over medium heat and allow it to warm up.
- Brown Mushrooms: Add the sliced mushrooms and minced shallots or onion to the skillet. Cook for 10 minutes, stirring regularly, until the mushrooms are browned and the onion is softened. Add the minced garlic and cook for 1 more minute.
- Add Flour: Sprinkle the mushroom mixture with the gluten-free flour or cornstarch. Cook for 1 minute, stirring constantly to toast the flour and remove any raw taste.
- Build Flavor: Pour in the vegetable or beef broth and add the tamari, salt, pepper, dried sage, and dried rosemary. Stir well to combine and scrape up any browned bits from the bottom of the pan for extra flavor.
- Thicken: Whisk or stir continuously over medium-low heat as the gravy simmers gently. Continue cooking for 10 minutes until the gravy thickens to the desired consistency.
- Taste & Adjust: Taste the gravy and adjust seasonings by adding more tamari, salt, pepper, or herbs as preferred. Serve warm over mashed potatoes, beef, or other dishes. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
Notes
- This mushroom gravy is naturally vegan and gluten-free when using gluten-free flour or cornstarch and vegetable broth.
- For a richer gravy, butter can be used instead of olive oil, but olive oil keeps it vegan.
- If not gluten-free, regular all-purpose flour can be substituted for thickening.
- Adjust herb quantities based on personal preference for sage and rosemary intensity.
- Leftover gravy stores well in the refrigerator and can be gently reheated on the stovetop with a splash of broth to loosen if needed.
- Serve this gravy as a versatile topping for mashed potatoes, roasted vegetables, seitan, tofu, or vegan meat substitutes.
Nutrition
- Serving Size: 1/4 cup gravy
- Calories: 36 kcal
- Sugar: 0.5 g
- Sodium: 109.2 mg
- Fat: 2.9 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 1.1 g
- Fiber: 0.3 g
- Protein: 0.6 g
- Cholesterol: 0 mg
