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Vegan Mushroom Gravy

Mushrooms Christmas Thanksgiving Red Wine Healthy Vegan Vegetarian Sauces Shallots Holidays Weeknight Dinner Wine Fall Winter Easy
Mushrooms Christmas Thanksgiving Red Wine Healthy Vegan Vegetarian Sauces Shallots Holidays Weeknight Dinner Wine Fall Winter Easy
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Vegan Mushroom Gravy
About 2 1/2 cups Easy
5.0 4
(4) Total: Active:
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Ingredients (12)

  • 1/2 ounce dried porcini mushrooms (about 1/2 cup)
  • 1 cup water
  • 1/4 cup vegetable oil
  • 4 ounces cremini mushrooms, stems trimmed and sliced 1/4-inch thick
  • Kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 medium shallot, small dice
  • 1/4 cup red wine
  • 1/3 cup all-purpose flour
  • 2 cups mushroom broth (see Game Plan note)
  • 1 tablespoon soy sauce
Nutritional Information
  • Calories162
  • Fat9.49g
  • Saturated fat0.66g
  • Trans fat0.07g
  • Carbs17.62g
  • Fiber2.19g
  • Sugar1.3g
  • Protein2.88g
  • Cholesterol
  • Sodium164.21mg
  • Nutritional Analysis per serving (6 servings) Powered by
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Fresh and dried mushrooms, red wine, mushroom broth, and soy sauce add umami to this easy vegan gravy. Delicious over tofurkey, pan-seared chicken breast, or a steak, this sauce appeals to vegans and meat-eaters alike.

Game plan: You’ll need to make the mushroom broth before you begin.

by

Instructions

  1. 1Place porcinis in a small heatproof bowl. Bring water to a boil and pour over porcinis. Let sit until softened, about 12 minutes. Using a fork, transfer porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl). Finely chop the porcinis; set aside. Slowly pour 3/4 cup of the soaking liquid into a measuring cup, leaving the sediment behind; set aside. Discard the remaining liquid.
  2. 2Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add cremini mushrooms, season with salt and pepper, and cook, stirring rarely, until mushrooms have released their liquid and softened, about 3 minutes. Transfer to a medium heatproof bowl; set aside.
  3. 3Reduce heat to medium, add remaining 3 tablespoons oil, and heat until shimmering. Add bay leaf, shallot, and reserved chopped porcinis, season with salt and pepper, and sauté, stirring occasionally, until shallots begin to soften, about 3 minutes. Add wine and scrape up any browned bits from the bottom of the pan. Cook until wine has almost completely evaporated, about 1 minute.
  4. 4Sprinkle flour into the pan and cook, stirring frequently, until flour has a toasted aroma, about 3 minutes. Whisk in broth, soy sauce, and reserved porcini soaking liquid and simmer, whisking constantly, until gravy has thickened, about 3 minutes.
  5. 5Strain through a fine-mesh strainer set over the reserved bowl of cremini mushrooms; discard solids in the strainer. Stir to combine. Taste and season with salt and pepper as needed.
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