Mushroom Gravy
🍄 Master the ultimate mushroom gravy in just 30 minutes! Rich, savory, and incredibly versatile, this recipe works beautifully with everything from mashed potatoes to steaks and roasted veggies. Vegan-adaptable and packed with umami goodness!
Servings 8
Calories 18kcal
Ingredients
- 1 tbsp olive oil
- 3 – 4 cups cremini mushrooms
- 1 ½ tbsp fresh rosemary
- 1 ½ tbsp fresh thyme
- 1 ½ tsp fresh sage
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 ¾ cup vegetable stock
- ½ cup heavy cream or plant-based milk
- 2 tbsp all-purpose flour
Instructions
- Finely slice cremini mushrooms.
- Add olive oil into a medium sized pot over medium-high heat.
- Cook until soft and most of the water evaporates.
- Finely chop the fresh rosemary, thyme, and sage.
- Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms.
- Allow this to cook until the mushrooms are golden brown.
- Add the vegetable stock to the mushrooms, and allow to cook for 5 minutes to bring out the flavours.
- Combine heavy cream or plant-based milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps.
- Add the flour cream mixture to the stock + mushrooms.
- Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat.
- Serve immediately or keep on low heat until ready to serve.
Notes
Replace any herbs & spices with your preferred flavours!
Substitute the all-purpose flour with 1 tbsp of cornstarch to make gluten free.
Store in the fridge in a tightly sealed container for 4 - 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
Nutrition
Serving: 12 | Calories: 18kcal | Carbohydrates: 1.7g | Protein: 0.7g | Fat: 1.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 1.8mg | Fiber: 0.5g | Sugar: 0.4g
