Vegan Mushroom Gravy
This simple vegan mushroom gravy is savory, earthy and full of satisfying umami. It will make a perfect addition to your favorite mashed potatoes. With the option to make it gluten free, this allergy friendly recipe will quickly become a household favorite!
Servings: 8 servings
Calories: 62kcal
Ingredients
- 2 tablespoons olive oil or melted vegan butter
- 1/2 cup finely diced onion
- 8 ounces sliced button mushrooms
- 2 tablespoons Marsala wine
- 3 tablespoons all-purpose flour or 1 1/2 tablespoon cornstarch
- 2 1/2 cups broth mushroom, vegetable or beef
- Salt & pepper to taste
- Fresh herbs for garnish
Instructions
- Heat a large skillet to medium high. Add olive oil and onions. Sauté, stirring occasionally, until the onions are soft and translucent (about 5 minutes).
- Add the sliced mushrooms and cook, stirring as needed, until the mushroom have softened and become dry (about 10 minutes).
- Add the Marsala wine and use it to deglaze the pan. Let it simmer for a minute or so while the mushrooms absorb the liquid.
- Sprinkle your thickener of choice over the mushrooms and stir to coat.
- Slowly pour in the broth, whisking consistently to prevent lumping as you go. Let the gravy come to a simmer and cook until thickened.
- Adjust seasoning with salt & pepper to taste and garnish with fresh herbs before serving (optional).
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Sodium: 442mg | Fiber: 0.5g | Sugar: 2g | Vitamin C: 1mg