Herb & Mushroom Gravy
A rich and savoury compliment to your holiday menu
Prep & Cooking: 10 minutes
Pairs well with: Fall Menu Plan
3 tbsp plant-based butter or olive oil
2 cloves garlic, minced
1/8 cup finely chopped onion
1 cup cremini mushrooms, chopped
2 tbsp corn starch or flour
2 cups vegetable broth or use stock cubes, just follow the instructions to create 2 cups of stock
1 tbsp tamari or soy sauce (optional)
1 tsp fresh thyme or ½ tsp dried thyme
1 tsp fresh sage or ½ tsp dried sage
1 tsp fresh rosemary or ½ tsp dried rosemary – chop the rosemary leaves into small pieces to avoid a “chewy” gravy
salt & pepper to taste
In a medium saucepan over medium heat, melt plant-based butter. Reduce heat to low and add garlic and onion; sautéing for a few minutes until the onion is soft. Be sure to watch the heat and reduce if the garlic is starting to brown. Add chopped mushrooms and continue to sauté over low heat, allowing the mushrooms some time to cook. Stir occasionally to avoid burning or sticking.
While the mushrooms are cooking, combine the corn starch with 2-3 tablespoons of broth and whisk together. If you skip this step and add the corn starch directly to the gravy at the end, the corn starch will stay lumpy and your gravy won’t be smooth.
Set the corn starch and broth mixture aside and add remaining stock to the saucepan. Use a wooden spoon to scrap the bottom of the pan and remove any bits that may have stuck to the bottom; the broth will help loosen them. Add the corn starch and broth mixture slowly, and whisk to incorporate. After the all ingredients are combined, turn the heat up to medium and bring the gravy to a boil; allow the mixture to gently boil for 1-2 minutes and reduce heat to low. The gravy will start to thicken. Continue to stir to avoid burning and whisk again if needed.
After gravy has thickened, add salt and pepper and give it a taste. If you would like to add the tamari or soy sauce for an additional richness, add that now.
This gravy keeps well in a lidded container, in the refrigerator for up to a week.
Tips & Variations:
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