Vegetarian Mushroom Thyme Gravy

Name: Vegetarian Mushroom Thyme Gravy
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1/3 cup dried mushrooms (shitake or mixed); 2 cups vegetable stock; 3 tablespoons butter; 1 1/2 tablespoons minced shallot; 3 tablespoons flour; 3 tablespoons soy sauce; 1/2 cup light cream; 1 tablespoon sherry; 1 tablespoon minced fresh thyme; 1 pinch salt and pepper, plus more to taste

7 steps

Prep:30minCook:25min

As much as I love everything about cooking Thanksgiving dinner I stress about one thing....the gravy! A vegetarian friend came to the rescue offering up her vegetarian gravy. Through the years it has been tinkered with and has become my "go to" recipe any time I need the perfect gravy for both vegetarians and carnivores. It can be used on mashed potatoes, vegetables, stuffing and even turkey! You can use any type of dried mushroom. I have used shitake mushrooms but mixed dried mushrooms will provide more interesting flavors. To make a vegan version substitute olive oil for the butter and additional broth for the cream. - sticksnscones

Updated at: Mon, 20 Nov 2023 00:00:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories121.7 kcal (6%)

Total Fat9.5 g (14%)

Carbs7 g (3%)

Sugars1.7 g (2%)

Protein2.3 g (5%)

Sodium750.3 mg (38%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cupdried mushrooms

shitake, or mixed

2 cupsvegetable stock

3 tablespoonsbutter

1 ½ tablespoonsshallot

minced

3 tablespoonsflour

3 tablespoonssoy sauce

½ cuplight cream

1 tablespoonsherry

1 tablespoonfresh thyme

minced

1 pinchsalt

1 pinchpepper

plus more to taste

Instructions

Step 1

Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.

Step 2

Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

Step 3

In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.

Step 4

Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.

Step 5

Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

Step 6

Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.

Step 7

Pour over anything on your plate!

View on Food52

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