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Vegetarian Mushroom Herb Gravy

12 INGREDIENTS • 7 STEPS • 40MINS

Vegetarian Mushroom Herb Gravy

Recipe
This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. It’s that good. Really.
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This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. It’s that good. Really.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

40MINS

Total Time

$0.48

Cost Per Serving

Ingredients

Servings
6
us / metric
Dried Mushrooms
25 g
Dried Mushrooms
shiitake or mixed
Vegetable Stock
480 mL
Vegetable Stock
Salted Butter
3 Tbsp
Salted Butter
Shallot
1 1/2 Tbsp
Minced Shallots
All-Purpose Flour
3 Tbsp
All-Purpose Flour
or gluten-free all-purpose flour
Reduced Sodium Soy Sauce
3 Tbsp
Reduced Sodium Soy Sauce
or Gluten-free Reduced-Sodium Tamari
Light Cream
120 mL
Light Cream
Cooking Sherry
1 Tbsp
Cooking Sherry
Fresh Thyme Leaves
1 Tbsp
Chopped Fresh Thyme Leaves
Fresh Sage
1 Tbsp
Chopped Fresh Sage
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
126
Fat
8.0 g
Protein
3.1 g
Carbs
9.8 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

For Gluten-Free, replace all-purpose flour with gluten-free all-purpose flour and replace reduced-sodium soy sauce with gluten-free reduced-sodium tamari.

For a vegan version, replace the butter with olive oil. Replace the cream with additional vegetable stock or broth.

Cooking Instructions

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step 1
Bring Vegetable Stock (480 mL) to a boil. In a small bowl pour stock over Dried Mushrooms (25 g). Let soak for 20 minutes.
step 1 Bring Vegetable Stock (480 mL) to a boil. In a small bowl pour stock over Dried Mushrooms (25 g). Let soak for 20 minutes.
step 2
Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
step 2 Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
step 3
In a medium saucepan, melt the Salted Butter (3 Tbsp). Add the Shallots (1 1/2 Tbsp). Sauté for 5 minutes over medium heat until softened.
step 3 In a medium saucepan, melt the Salted Butter (3 Tbsp). Add the Shallots (1 1/2 Tbsp). Sauté for 5 minutes over medium heat until softened.
step 4
Add the All-Purpose Flour (3 Tbsp) to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
step 4 Add the All-Purpose Flour (3 Tbsp) to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
step 5
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
step 5 Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
step 6
Add the reserved mushrooms, Reduced Sodium Soy Sauce (3 Tbsp), Light Cream (120 mL), Cooking Sherry (1 Tbsp), Fresh Thyme Leaves (1 Tbsp) and Fresh Sage (1 Tbsp) to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency.
step 7
Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste) and serve.
step 7 Season to taste with Salt (to taste) and Freshly Ground Black Pepper (to taste) and serve.
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