Easy Mushroom Gravy
This Easy Mushroom Gravy is rich, savory and vegan and vegetarian friendly — a perfect addition to your Thanksgiving and holiday table. Made with a hearty mix of mushrooms, this flavorful gravy enhances mashed potatoes, stuffing, and plant-based or traditional proteins alike.
Servings: 6
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium shallot minced
- 4 garlic cloves minced
- 16 ounces mixed mushrooms chopped (shiitake, baby bella and white mushrooms)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups vegetable stock
- 2 tablespoons fresh parsley chopped
Instructions
- Melt butter and heat olive oil in a medium skillet over high heat. Once melted and hot, add chopped mushrooms.
- Stir and cook for about 7 to 10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
- Reduce heat to medium and add shallot and garlic. Cook for an additional 2 to 3 minutes, until aromatic. Season with oregano, thyme, salt and pepper.
- Sprinkle in 2 tablespoons flour and stir, cooking for about 1 to 2 minutes.
- Pour in vegetable stock, 1 cup at a time, and stir until liquid comes to a simmer. Repeat until all 3 cups of vegetable stock has been used.
- Continue cooking for about 3 to 5 minutes, until gravy thickens. It will continue to thicken as it cools.
- Remove from heat and stir in fresh chopped parsley. Serve with warm mashed potatoes, stuffing or roasted vegetables.