Vegetarian Mushroom Gravy

Course: Side Dish

Cuisine: Vegetarian

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: servings

Calories: 93kcal

Author: Lord Byron's Kitchen

A good gravy is a must-have for the home chef. Vegetarian Mushroom Gravy is not only for vegetarians; it's thick and hearty, and loaded with mushrooms and herbs. Here's an easy meatless gravy that's the perfect condiment for any palate.

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Ingredients

8 tablespoons butter
6 cups cremini mushrooms, sliced 1/4 inch thick
6 tablespoons all purpose flour
4 cups vegetable broth
2 cups water
1 tablespoon fresh thyme leaves
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

In a large skillet, over medium heat, add two tablespoons of the butter and the sliced cremini mushrooms. Cook until the mushrooms are a deep brown colour and the water has evaporated from the skillet. This process will take about 30 minutes. Keep a close eye on the mushrooms in the last five minutes of cooking time to ensure they don't burn. Keep moving them around the pan.
Remove the mushrooms from the pan and set aside.
Add the remaining six tablespoons of butter to the pan and when the butter starts to bubble, add the flour. Whisk the flour into the butter. A paste-like mixture will form. Keep moving the mixture around with the whisk until it turns to a light, golden colour. This will take about 5 minutes. In essence, you're cooking off the flour taste.
Add the vegetable broth and water. Continue to whisk until the lumps of flour and butter mixture have been completely absorbed by the liquid. This will take about 5 minutes. The mixture will begin to thicken.
Add the thyme, sage, salt, pepper, and mushrooms. Stir together.
Reduce heat to simmer and allow gravy to continue cooking for 10 more minutes.

Notes

This gravy can be safely store in a large mason jar in the refrigerator for up to five days. To reheat, just add the gravy to a sauce pan and over low heat, stir until heated through.

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