Best The Never Enough Mushroom Vegetarian Gravy Recipes

VEGAN MUSHROOM MAKE-AHEAD GRAVY

Vegan Mushroom Make-Ahead Gravy image

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Provided by Melissa Clark

Categories sauces and gravies

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/2 small onion, finely chopped (1/2 cup)
4 ounces baby portobello mushrooms, finely chopped (1 cup)
1/2 cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams

THE NEVER-ENOUGH-MUSHROOM VEGETARIAN GRAVY

The Never-Enough-Mushroom Vegetarian Gravy image

From the Chicago Tribune. I made turkey croquettes for dinner, but had no gravy and no pan drippings. This recipe was in the Sunday paper. It takes longer than other recipes, but the flavor is worth it. The author described how her brother created this recipe to help her feel more included at Thanksgiving dinner.

Provided by duonyte

Categories Onions

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 large onions, chopped
1 -2 garlic clove, minced (optional)
2 lbs white button mushrooms, sliced
8 ounces portabella mushrooms, sliced
1 cup white wine
1 teaspoon salt
ground black pepper, to taste
1 bay leaf (optional)

Steps:

Heat the oil in a 5 quart pot on medium heat. Add the onions and saute until caramelized, about 20-30 minutes, stirring and scraping the bottom of the pot occasionally.
Add garlic, if using, and saute 2 minutes, or until softened.
Pour in 5 cups water, bring to a boil, reduce heat and simmer 30 minutes.
Blend with an immersion blender (or in blender or food processor, in batches).
Add the mushrooms, wine, salt, pepper, bay leaf and 2 cups water. Bring to a boil, occasionally pushing the mushrooms into the liquid. Reduce heat and simmer 45-60 minutes, or until of desired thickness.
Remove bay leaf and adjust seasoning, if necessary.
Note: I added some rehydrated wild mushrooms, and used the soaking liquid as part of the water. I also added some fresh chopped thyme before serving.

Nutrition Facts : Calories 117.2, Fat 5.5, SaturatedFat 0.8, Sodium 300.8, Carbohydrate 9.7, Fiber 2.1, Sugar 4.3, Protein 4.6

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