Description
This rich and savory Mushroom Gravy recipe is a perfect accompaniment for a variety of dishes, delivering deep umami flavor thanks to caramelized mushrooms and fresh thyme. It is made with simple ingredients and simmers to a luscious consistency, making it a flavorful addition to mashed potatoes, roasted vegetables, or your favorite plant-based meals.
Ingredients
Gravy Ingredients
- 3 tablespoons olive oil
- 8 ounces white mushrooms, finely chopped
- ½ small yellow onion, minced
- 1 tablespoon fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups low sodium vegetable broth
- 1 tablespoon reduced sodium soy sauce
Instructions
- Heat the olive oil: In a medium saucepan over medium heat, warm the olive oil until shimmering.
- Sauté onions and mushrooms: Add the minced onions and finely chopped mushrooms to the pan and cook, stirring frequently, until they soften and caramelize, about 8 to 10 minutes. This step develops the deep flavor base for the gravy.
- Add flour and thyme: Sprinkle the flour and fresh thyme over the mushroom mixture. Stir continuously until the flour is fully incorporated and the thyme becomes fragrant, approximately 1 minute. This helps thicken the gravy and infuse it with herbal notes.
- Simmer with broth and soy sauce: Gradually pour in the vegetable broth and add the soy sauce. Bring the mixture to a gentle simmer and cook, whisking occasionally, until the gravy thickens, about 10 to 15 minutes. This slow simmer melds the flavors and achieves the desired consistency.
- Season and serve: Taste the gravy and add salt and pepper according to your preference. Once seasoned, remove it from the heat and serve warm over your desired dishes.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Use low sodium broth and soy sauce to control salt levels.
- This gravy pairs excellently with mashed potatoes, biscuits, roasted vegetables, or vegan meat substitutes.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
