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
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.
Turn the heat down to medium. Add the shallots, chopped garlic, and thyme sprigs. Cook for a couple of minutes until fragrant.
Add the 3 tablespoons of butter.
Once butter is melted, add the flour and cook for 2-3 minutes to create a roux.
Deglaze the pan with the dry white wine. Cook for a couple of minutes until you can’t smell the alcohol anymore.
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.
Simmer for about 10-15 minutes, until the gravy is the desired consistency.
Remove the thyme sprigs and serve.