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Vegan Mushroom Gravy

Jane Fox
Vegan Mushroom Gravy is a healthy remake of classic gravy made with mushrooms and herbs.
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Course Staple
Cuisine American

Equipment

  • Frying Pan
  • Blender or Immersion Blender
  • cutting board
  • chopping knife

Ingredients
  

  • ½ cup dried porcini mushrooms ok to substitute dried shitake mushrooms
  • 2 cups boiling water
  • 1 Tablespoon olive oil
  • 1 cup chopped yellow onion about 1 onion
  • ¼ cup shallots, diced about 1 large shallot or two small.
  • 3 Tablespoons minced garlic
  • 1 Tablespoons fresh thyme finely chopped
  • 1 Tablespoon fresh rosemary finely chopped
  • 4 cups cremini mushrooms, sliced Also known as baby bella mushrooms. if you will be making a smooth gravy, roughly chop to save time.
  • 1¾ cups Vegan Chicken Bouillon or vegetable broth
  • 2 Tablespoons cornstarch preferably non-GMO
  • ¼ cup cold water

Instructions
 

  • Add the dried porcini mushrooms to 2 cups of boiling water. Set aside to soak for at least 15 minutes.
  • Finely chop the onion and shallot. Set aside.
  • Roughly chop the cremini mushrooms and set aside. If you would like your gravy to have chunks of mushrooms, slice the mushrooms.
  • In a small bowl mix the cold water and the cornstarch. Cold water is important so that the cornstarch mixes without lumping. Set the mixture aside.
  • Heat the Tablespoon of oil in a large frying pan. Add the yellow onion and the shallots.
  • When the onion is translucent, clear a space in the pan and add the garlic. Cook the garlic for about a minute and then stir it in with the onions and shallots.
  • Add the reserved cremini mushrooms to the onion mixture. Let saute stirring occasionally. The mushrooms will release their water. Let the moisture cook down.
  • Remove the porcini mushrooms from the hot water, reserving the liquid and the mushrooms. Set the drained mushroom "liquor" aside.
  • Roughly chop the now rehydrated porcini mushrooms and add them into the onion and mushroom mixture on the stove.
  • Mix the broth, the porcini liquid, and the cornstarch mixture together. Stir and add this liquid to the skillet with the mushroom and onion mix.
  • Stir the mixture in the pan until well mixed.
  • If you sliced your cremini mushrooms and want to retain the slices in your finished gravy, remove those pieces now and set them aside.
  • Add the contents of the skillet to the blender and puree until smooth.
  • If you want a very smooth gravy, pour the mixture through a strainer now to remove any rough stem pieces from the herbs. It will be easier now rather than if you wait until the gravy has thickened.
  • Return the gravy to the pan. If you reserved your mushroom slices, return them to the mixture now. Heat and stir until the mixture is bubbly. It will thicken and you will know it is done when the gravy coats the back of your spoon.
  • Pour the gravy into a serving container or gravy boat and serve!
Keyword Gravy, Holiday, Mushroom