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!
- 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)
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).
Calories: 62kcal Carbohydrates: 6g Protein: 1g Fat: 4g Sodium: 442mg Fiber: 0.5g Sugar: 2g Vitamin C: 1mg