Vegetarian Mushroom Gravy

Total Time: 20 minutes

Servings: 4

This vegetarian mushroom gravy complements all your vegetarian holiday favorites like garlic mashed potatoes or vegan turkey. The gravy is also great on pan-seared chicken, steak, or a holiday roast.

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 1 cup sliced crimini mushrooms

  • 3 tablespoons finely diced shallots

  • 1 clove of garlic finely chopped

  • 2 sprigs of fresh thyme

  • 3 tablespoons of butter (Use a butter substitute if you want to make this vegan)

  • 3 tablespoons all-purpose flour

  • 1/2 cup of dry white wine or cooking sherry

  • 1 1/2 cups vegetable stock

Directions

  1. Heat a large cast-iron skillet on medium-high. Add extra virgin olive oil and toss in all of the sliced crimini mushrooms. Sear the mushrooms on one side until they get a beautiful color, continue to saute until mushrooms are soft.

  2. Turn the heat down to medium. Add the shallots, chopped garlic, and thyme sprigs. Cook for a couple of minutes until fragrant.

  3. Add the 3 tablespoons of butter.

  4. Once butter is melted, add the flour and cook for 2-3 minutes to create a roux.

  5. Deglaze the pan with the dry white wine. Cook for a couple of minutes until you can’t smell the alcohol anymore.

  6. Add the vegetable stock and stir well to make sure there aren’t any lumps of flour. Bring to a boil, then turn the heat down to a low simmer.

  7. Simmer for about 10-15 minutes, until the gravy is the desired consistency.

  8. Remove the thyme sprigs and serve.