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Brown vegetarian gravy poured on mashed potatoes

Vegetarian Gravy with Mushrooms


  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 cup 1x
  • Category: Sides
  • Method: Simmering
  • Cuisine: American

Description

Make this brown vegetarian gravy from scratch with easily available ingredients from your pantry – onions, carrots, celery, mushrooms, a dash of red wine and some fresh herbs. Its rich, luxurious and full of umami!


Ingredients

  • 1 tablespoon oil
  • 1 1/2 tablespoons butter
  • 1 medium (90g) sliced white onion
  • 1 cup (100g) sliced button mushrooms
  • 1/2 cup sliced carrots
  • 1/4 cup diced celery
  • 2 garlic cloves  
  • 1 bayleaf
  • ¼ cup red wine
  • 56 dried shiitake mushrooms or porcini mushrooms
  • 1 rosemary sprig
  • 2 ½ cups water
  • 1 tablespoon corn flour + ¼ cup water
  • Salt to taste

Instructions

  1. Heat oil and butter in a pan.
  2. Saute the onions, button mushroom, carrots, celery, bayleaf and garlic until caramelized.
  3. Add red wine to the pan and deglaze any bits stuck to the bottom. Cook till it reduces to less than half. 
  4. Now add the water, shitake mushrooms and rosemary.
  5. Cover and simmer for 20-30 minutes.
  6. Strain this and transfer the liquid to a saucepan. Bring this to a boil.
  7. Make a slurry by mixing corn flour and water and add this to the mushroom stock.
  8. Whisk this quickly and season with salt. Simmer till the gravy thickens. Pour into a gravy boat, and serve after 10 minutes

Notes

  1. Red Wine: If you’d like to skip the alcohol, you can use vegetable stock instead
  2. Dried Mushrooms: It’s really worth getting your hands on dried shiitake or porcini mushrooms for this recipe. They add a depth of flavour 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
  3. Fresh rosemary: You can substitute fresh rosemary with 1/2 teaspoon dried rosemary
  4. Reheating this vegetarian gravy: Reheat the gravy in the microwave and whisk to get rid of any lumps
  5. Storing veg gravy: This gravy stores well in the fridge for 2-3 days and can be easily reheated in the microwave
  6. Make this gravy vegan by skipping the butter