Mushroom Gravy Recipe
Mushroom gravy made with caramelized mushrooms, thyme, and soy sauce, no drippings needed. An easy vegetarian gravy for mashed potatoes, biscuits, or Thanksgiving.
Servings: 8 servings
Ingredients
- 3 tablespoons olive oil
- 8 ounces white mushrooms finely chopped
- ½ small yellow onion minced
- 1 tablespoon fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups low sodium vegetable broth
- 1 tablespoon reduced sodium soy sauce
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onions and mushrooms and cook until softened and caramelized, 8–10 minutes.
- Sprinkle the flour and thyme over the mushroom mixture and stir until the flour is incorporated and the thyme is fragrant, about 1 minute.
- Add the broth and soy sauce and simmer until the sauce thickens, whisking occasionally, about 10–15 minutes. Taste and season with salt and pepper. Remove it from the heat and serve.
Video
Notes
My Top Tip: Add the broth gradually. Start with a splash and stir it into the flour-coated vegetables, then whisk in the rest. This helps prevent flour lumps.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over low heat, stirring often and adding a splash of broth as needed.
Nutrition
Calories: 68kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 74mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.5mg
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