Vegetarian Mushroom Gravy Recipes

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VEGETARIAN MUSHROOM GRAVY



Vegetarian Mushroom Gravy image

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

Provided by Katherine Sacks

Categories     Sauce     Vegetarian     Vegan     Thanksgiving

Yield 3 cups

Number Of Ingredients 13

2 garlic cloves
1/2 teaspoon thyme leaves
2 tablespoons oil
2 1/4 teaspoons kosher salt, divided, plus more
1/2 teaspoon paprika
12 ounces cremini mushrooms, coarsely chopped, divided
2 shallots, quartered
2 bay leaves
4 cups homemade or store-bought low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley
1/4 teaspoon freshly ground black pepper, plus more

Steps:

  • Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add oil, 2 tsp. kosher salt, and paprika and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.
  • Heat 1 Tbsp. garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.
  • Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.
  • Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, parsley, 1/4 tsp. pepper, and remaining 1/4 tsp. kosher salt, and return to a simmer. Season to taste.
  • Do Ahead
  • Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or vegetable broth 1 Tbsp. at a time if needed, until smooth.

VEGAN MUSHROOM GRAVY



Vegan Mushroom Gravy image

This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).

Provided by fabeveryday

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

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup vegetable oil
1 (8 ounce) package sliced fresh mushrooms
¼ cup all-purpose flour
2 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 pinch dried thyme

Steps:

  • Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
  • Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g

VEGETARIAN MUSHROOM GRAVY



Vegetarian Mushroom Gravy image

This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 9

1 portobello mushroom
1/2 pound shiitake mushrooms
1/2 pound cremini mushrooms
4 cups organic mushroom or vegetable stock
4 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon Marsala wine, (optional)
3 tablespoons all-purpose flour
1 teaspoon thyme leaves

Steps:

  • Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
  • Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
  • Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock; bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.

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

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

VEGETARIAN MUSHROOM GRAVY



Vegetarian Mushroom Gravy image

I wanted to make something special at Thanksgiving for a member of our family that is vegetarian. The gravy is poured over a veggie style empanada that is filled with sautéed butternut squash, onions, mushrooms, green beans, brussel sprouts and baked in puff pastry. I didnt say it was low fat!!!

Provided by Hugsandkisses

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
1/2 cup flour
1/4 cup onion, diced
10 cremini mushrooms, Baby Portabellas
1 teaspoon poultry seasoning (Bell Seasoning)
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
1 tablespoon cognac
3 cups vegetable stock
salt and pepper

Steps:

  • In medium sauce pan melt ¼ Cup butter and sauté onion, mushrooms and poultry seasoning till tender. Remove to bowl. In saucepan add ¼ cup butter and ½ cup flour to make a roux - stir for a few minutes to cook out flour taste. Add cognac and stir till alcohol has evaporated. Add vegetable stock (more or less will be needed depending on conditions and personal likes) and whisk till smooth, add mushroom/onion mixture, Worcestershire sauce, soy sauce, salt and pepper to taste. Simmer for approximately 15 minutes to blend flavors.

Nutrition Facts : Calories 186.2, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 125.6, Carbohydrate 10.5, Fiber 0.6, Sugar 1, Protein 2.4

VEGETARIAN MUSHROOM GRAVY



Vegetarian Mushroom Gravy image

Make and share this Vegetarian Mushroom Gravy recipe from Food.com.

Provided by spam4409

Categories     Vegetable

Yield 1 batch

Number Of Ingredients 3

2 1/3 cups vegetable stock
5 ounces mushrooms, sliced
3 1/2 tablespoons all-purpose flour

Steps:

  • Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Saute mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated.
  • Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid.
  • Shake vigorously.
  • Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil.
  • Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken.
  • Add sauteed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Good luck, Robert

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

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

VEGAN MUSHROOM GRAVY



Vegan mushroom gravy image

Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared

Provided by Good Food team

Time 25m

Number Of Ingredients 7

30g dried porcini mushrooms
2 tsp olive oil
1 onion, chopped
200g chestnut mushrooms, chopped
1 tbsp miso paste
1 heaped tbsp plain flour
800ml vegetable stock, made with 2 stock cubes dissolved in 800ml water (or use fresh)

Steps:

  • Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
  • Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
  • Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
  • Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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