Easy Mushroom Gravy (Vegan-Friendly!)
This easy gluten-free mushroom gravy adds savory flavor to mashed potatoes and so much more! It's a delicious alternative to traditional gravy and so easy to make! (Naturally gluten-free & vegan-friendly)
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Servings: 2 cups gravy (8 servings)
Calories: 36kcal
Ingredients
- 2 Tablespoons butter or olive oil*
- 4 ounces mushrooms thinly sliced*
- 2 Tablespoons finely minced minced shallot or onion optional
- 1 clove garlic finely minced
- 3 Tablespoons gluten-free flour or cornstarch* can use reg flour if not gluten-free!
- 2 cups vegetable broth or beef broth
- 1 Tablespoon low-sodium gluten free tamari or soy sauce, or coconut aminos
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried rosemary
Instructions
- Heat Fat. To start, add your fat (butter, drippings, or oil) to a large skillet over medium heat.
- Brown Mushrooms. Add sliced or minced mushrooms and the onion or shallot. Cook 7-10 minutes over medium heat, stirring regularly, until mushrooms are browned and the onion is softened. Add garlic and cook 1 minute more.
- Add Flour (if using). Sprinkle mushroom mixture with flour (if using) and cook 1 minute to toast. (This removes the raw taste from the flour!)
- Build Flavor. Next, add broth and 1 Tablespoon tamari, along with the salt, pepper, sage, and rosemary. Stir to scrape up any browned bits from the bottom of the pan!
- Thicken. Stir to combine and whisk or stir constantly over medium-low heat until the gravy thickens. This takes 5-10 minutes at a gentle simmer, depending on what thickener you use.
- Taste & Adjust seasonings as desired, adding more tamari, salt, pepper, or herbs, to taste. Serve warm over mashed potatoes, beef, etc. and store leftover gravy in an airtight container in the refrigerator 3-4 days.
*IF USING CORNSTARCH OR ARROWROOT INSTEAD OF FLOUR:
- Follow steps 1-3 above.
- In step 4, whisk cornstarch into the broth before adding to the pan along with tamari, salt, pepper, and seasonings. (Do not add flour)
- Continue with remaining steps, as directed.
Notes
- Fat. You can use butter, pan drippings from a roast, ghee (clarified butter), or olive oil. Use olive oil for vegan or vegetarian!
- Mushrooms. We usually use white button mushrooms, baby bella mushrooms, or cremini mushrooms. Wipe them with a paper towel (don't rinse!), then thinly slice. If you prefer a finer texture, you can mince the mushrooms instead of slice them.
- Choose The Right Broth. We only recommend beef broth or veggie broth for this recipe because we're going for a rich brown color. If you use chicken broth, the gravy tends to look a bit sickly and pale. If making this gravy vegan or vegetarian, use vegetable broth only.
- Watch The Sodium. Gravy can easily get too salty if you're not careful. I prefer using low-sodium broth and low-sodium tamari in my mushroom gravy, so I can control the salt better. It's easy to add extra salt if you need it, but you can't take it out if the gravy is too salty!
- Make-Ahead Tips. Mushroom gravy is at its best when it's fairly fresh, but it can be made a day in advance if needed. You'll want to reheat your mushroom gravy gently over lower heat or medium-low heat to preserve the thickening. If you boil it over high heat, you may actually break the binding power of cornstarch or arrowroot. (If this happens, you can mix 1 Tbsp. cornstarch/arrowroot with 1 Tbsp. water and stir it into the gravy. Stir until it thickens back up. Repeat, if needed.)
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Nutrition
Serving: 0.25(1/4) cup gravy | Calories: 36kcal | Carbohydrates: 1.1g | Protein: 0.6g | Fat: 2.9g | Saturated Fat: 1.8g | Cholesterol: 7.6mg | Sodium: 109.2mg | Potassium: 57.1mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin C: 0.9mg | Calcium: 3.4mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/easy-mushroom-gravy/