With holiday season around the corner, this Vegetarian Gravy is the VIP of gravies you’ll need on your table! With rich flavors of mushrooms, red wine and herbs, this one's a perfect for your mashed potatoes, vegetarian mains or meat dishes.
December is definitely my favorite time of the year. It really kicks in those vibes and a month with a vibe like that deserves some kick-ass recipes. For example - this delicious Vegetarian gravy. Made with aromatics, spices, herbs, red wine, and mushrooms, this gravy is truly a flavor bomb. For the holiday season, I love serving this with mashed potatoes, roasted vegetables, and stuffed chicken. But to be honest, I love this gravy so much that I pretty much make it all year round, especially when we're having grilled chicken or steak for dinner.
Quick Walk Through:
What packs flavour in this vegetarian gravy?
This mushroom gravy is a great alternative for you vegetarians AND non vegetarians! We create a base with onions, carrots, celery and mushrooms. The mushrooms add that deep umami flavor that you need with a good gravy. We deglaze the pan with red wine which adds aroma, and a sprig of rosemary adds an intense, earthy flavor.
There are two ways to thicken gravy - with flour or cornflour. I prefer using cornflour because it doesn’t need to be precooked like flour, and can be added right in the end. It also doesn’t make the gravy cloudy and gives it a super smooth, shiny texture.
Strangely enough, this gravy tastes better half an hour after its been made. It tastes a bit weak if you serve it immediately but let it sit for some time and the flavor deepens. When making this for holiday parties, I usually make this veg gravy right at the start and quickly reheat it a few minutes before I am ready to serve. So the flavors really have time to develop, and it's also one less thing for me to take care of.
Serve this naturally gluten free gravy with my favorite Garlic Mashed Potatoes, and a side of roasted vegetables for a truly amazing vegetarian meal.
If you’re someone who takes their turkey rituals seriously or even settles for roast chicken, this red wine mushroom onion gravy will really up the game! Top your meat of choice with this gravy generously and enjoy the flavors! I’ve said this time and again – mushrooms and meat are a culinary match made in heaven!
Watch Vegetarian Gravy Recipe Video
Vegetarian Gravy with Mushrooms
- 1 tablespoon Oil
- 1 ½ tablespoons Butter
- 1 White onion sliced (medium)
- 1 cup Button mushrooms sliced
- ½ cup Carrots sliced
- ¼ cup Celery diced
- 2 Garlic cloves
- 1 Bayleaf
- ¼ cup Red wine
- 5-6 Dried shiitake mushrooms / porcini mushrooms
- 1 Rosemary sprig
- 2 ½ cups Water
- 1 tablespoon Corn flour + ¼ cup water
- Salt to taste
- Heat oil and butter in a pan.
- Saute the onions, button mushroom, carrots, celery, bayleaf and garlic until caramelized.
- Add red wine to the pan and deglaze any bits stuck to the bottom. Cook till it reduces to less than half.
- Now add the water, shitake mushrooms and rosemary.
- Cover and simmer for 20-30 minutes.
- Strain this and transfer the liquid to a saucepan. Bring this to a boil.
- Make a slurry by mixing corn flour and water and add this to the mushroom stock.
- Whisk this quickly and season with salt. Simmer till the gravy thickens. Pour into a gravy boat, and serve after 10 minutes
- Red Wine: If you'd like to skip the alcohol, you can use vegetable stock instead
- Dried Mushrooms: It's really worth getting your hands on dried shiitake or porcini mushrooms for this recipe. They add a depth of flavor that's hard to beat. But if you absolutely don't have access to them, skip them and add a teaspoon of soy sauce to the gravy instead
- Fresh rosemary: You can substitute fresh rosemary with ½ teaspoon dried rosemary
- Reheating this vegetarian gravy: Reheat the gravy in the microwave and whisk to get rid of any lumps
- Storing veg gravy: This gravy stores well in the fridge for 2-3 days and can be easily reheated in the microwave
- Make this gravy vegan by skipping the butter