Vegan Mushroom Gravy

5 from 2 votes

Deliciously umami vegan mushroom gravy, packed with fresh herbs. Thick and creamy and perfect for Christmas, Thanksgiving or any vegan roast dinner!

Cook Time20

Total Time20

Course: Appetizer, Sides

Cuisine: All, American, English

Servings:

Calories: 89kcal

Author: Richard Makin

Equipment

small bowl
Medium Saucepan
fine mesh sieve or cheesecloth

Ingredients

20 g wild dried mushrooms such as porcini, shiitake, or a wild mix
240 ml boiling water
1 tablespoon vegan butter or any vegetable oil
1 small onion finely chopped
3 cloves garlic minced
200 g white button mushrooms or brown cremini mushrooms, sliced
1 teaspoon fresh thyme leaves or sub for ½ teaspoon dried thyme
3 tablespoon all purpose flour aka plain whote flour, or sub for gluten free flour
360 ml vegetable broth aka vegetable stock
1 tablespoon dark soy sauce or sub for dark coconut aminos
1 teaspoon Marmite or sub for 1 tablespoon nutritional yeast or any other yeast extract
Salt and freshly ground black pepper to taste

Metric - US Customary

Instructions

Place the dried mushrooms in a small bowl and cover them with the boiling water. Let them soak for about 15 minutes until softened.
20 g wild dried mushrooms, 240 ml boiling water
Once rehydrated, drain and finely chop the mushrooms, reserving the soaking liquid.
Strain the liquid through a fine mesh sieve or cheesecloth to remove any grit.
In a medium saucepan, heat the vegan butter over medium heat.
1 tablespoon vegan butter
Add the chopped onion and sauté for about 5 minutes, until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.
1 small onion, 3 cloves garlic
Add the sliced fresh button mushrooms and the chopped rehydrated mushrooms to the pan. Sprinkle with a pinch of salt and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
200 g white button mushrooms
Stir in the fresh thyme leaves. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
1 teaspoon fresh thyme leaves, 3 tablespoon all purpose flour
Gradually whisk in the vegetable broth, reserved mushroom soaking liquid, dark soy sauce, and Marmite. Stir well to combine and bring to a simmer. Cook for 5-7 minutes, stirring frequently, until the gravy thickens.
360 ml vegetable broth, 1 tablespoon dark soy sauce, 1 teaspoon Marmite
Season with salt and freshly ground black pepper to taste. If the gravy is too thick, add a little more vegetable broth to reach your desired consistency.
Salt and freshly ground black pepper
Pour the mushroom gravy over mashed potatoes, roasted vegetables, or your favorite vegan roast side dish. The gravy will keep in an airtight container in the fridge for up to 4-5 days.

Nutrition