Vegetarian Mushroom Gravy Recipes

VEGAN MUSHROOM MAKE-AHEAD GRAVY

Vegan Mushroom Make-Ahead Gravy image

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Provided by Melissa Clark

Categories sauces and gravies

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/2 small onion, finely chopped (1/2 cup)
4 ounces baby portobello mushrooms, finely chopped (1 cup)
1/2 cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams

VEGETARIAN MUSHROOM GRAVY

Vegetarian Mushroom Gravy image

This gravy is sure to please any vegetarian or even non-vegetarian. It's flavorful, rich, and is as good on turkey or prime rib as it is on a vegetarian meatloaf or mashed potatoes. It can be made in advance, stored in the fridge, and reheated on the stovetop or in the microwave.

Provided by lutzflcat

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

5 tablespoons unsalted butter, divided
3 tablespoons shallot, minced
12 ounces baby bella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup sherry
¼ cup all-purpose flour
3 cups vegetable broth (such as Kitchen Basics®)
1 ½ teaspoons dried tarragon
3 teaspoons low-sodium soy sauce

Steps:

Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.
Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.
Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.
Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 19.7 g, Cholesterol 38.2 mg, Fat 15.1 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 9.2 g, Sodium 897 mg, Sugar 4.2 g

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