Who says gravy can’t be nourishing? This plant-based mushroom gravy is rich in flavor and pairs beautifully with mashed potatoes, veggie burgers, rice, quinoa, or cauliflower rice. One reader even enjoys it as a mushroom soup. For added depth and nutrition, use a mix of mushroom varieties.
Why are mushrooms good for you?
Many cultivated mushrooms are high in protein compared with most vegetables and legumes (aside from soybeans), contain B and C vitamins, and are low in fat. Research indicates that certain cultivated mushrooms can help lower serum cholesterol, inhibit tumor growth, stimulate interferon production, and have antiviral properties.
“the mushroom cultivator: a practical buide to growing mushrooms at home” by Paul Stamets and J.S. Chilton
Method Overview
- Sauté onions, mushrooms, ginger, and celery; season to taste.
- Add vegetable broth and coconut aminos.
- Thicken with arrowroot slurry for a glossy finish.
Nourishing Vegan Mushroom Gravy
8 half-cup servings
Equipment
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skillet
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1/2 to 3/4 pound fresh mushrooms, such as shiitake, white button, or crimini; sliced about 1/4-inch thick (halve large shiitake slices)
- 1 teaspoon minced fresh ginger root
- 1 celery stalk diced
- 2 garlic cloves finely chopped
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Sage and Rosemary Blend (see Notes)
- 1 Tablespoon fresh thyme leaves
- 3 cups low-sodium vegetable broth
- 1 Tablespoon coconut aminos
- 4 teaspoons arrowroot powder, (1 Tablespoon plus 1 teaspoon)
Instructions
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Heat the olive oil in a large skillet over medium-high. Add a bit of the diced onion and let it sizzle. When it softens, add the remaining onion and cook, stirring, for about 5 minutes until it begins to become translucent.
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Add the mushrooms, minced ginger, diced celery, garlic, salt, black pepper, smoked paprika, the Sage and Rosemary Blend, and thyme. Cook, stirring often, until the mushrooms release their juices and start to brown.
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Lower the heat and slowly stir in the vegetable broth and coconut aminos, scraping the pan to lift any browned bits. Simmer partially covered for 5–10 minutes, stirring occasionally to meld flavors.
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Ladle about 1/4 cup of the warm gravy into a small bowl and let it cool briefly. Whisk in the arrowroot powder until smooth, then pour the slurry back into the skillet while stirring. Simmer and stir until the gravy thickens to your desired consistency.
Notes
Combine equal parts dried sage and dried rosemary in a spice grinder or small blender until finely ground. Store in an airtight container for future use.
Nutrition
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Calories: 89kcal
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Carbohydrates: 12g
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Protein: 3g
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Fat: 4g
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Sodium: 185mg
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Fiber: 2g
Optional Omnivore Variations
If you want to serve this gravy with meat, you can cook Salisbury steaks or chicken cutlets in the finished mushroom gravy. For larger groups, consider doubling the recipe so there’s enough gravy to coat the meat.
- Sear Salisbury steaks or chicken cutlets in a small skillet over medium-high to high heat using a neutral oil. Plan on about 3–4 ounces of meat per person.
- Lower the heat and let the pan cool slightly. Add enough mushroom gravy to partially submerge the steaks or cutlets.
- Cover and simmer gently until the meat is cooked through, flipping occasionally. Keep the heat low to maintain a gentle simmer and avoid boiling out the sauce.