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Brown vegetarian gravy poured on mashed potatoes
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Vegetarian Gravy with Mushrooms

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!
Prep Time10 minutes
Cook Time40 minutes
Course: Dips, Dressings & Sauces
Cuisine: American
Servings: 1 cup
Author: Richa

Ingredients

  • 1 tablespoon Oil
  • 1 1/2 tablespoons Butter
  • 1 White onion sliced (medium)
  • 1 cup Button mushrooms sliced
  • 1/2 cup Carrots sliced
  • 1/4 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

Instructions

  • 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

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 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
  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

Nutrition

Calories: 458kcal | Carbohydrates: 40g | Protein: 10g | Fat: 26g | Saturated Fat: 2g | Sodium: 108mg | Potassium: 889mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10805IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 2mg