I am a major gravy fan. It wasn’t something I was introduced to until later in life since gravy is generally meat based and I had mistrust for all things gravy, fearing the hidden meat contents. But once I tried gravy (homemade, guaranteed vegetarian, and upon a mound of beautiful, creamy, mashed potatoes) I was hooked. I couldn’t believe I had ever eaten mash potatoes without gravy before!
This mushroom gravy’s predominant flavor is a wonderful earthiness that only mushrooms can bring to a recipe. So if you aren’t a real mushroom fan, this is definitely not the gravy for you.
Bragg liquid soy seasoning is what I like to use instead of Worcestershire sauce which isn’t vegetarian/vegan friendly. Bragg brings the flavor I imagine Worcestershire sauce bringing to a recipe although I have no real proof of this, as I can’t say I have tried Worcestershire sauce before. As an added bonus, Bragg sauce’s delicious saltiness contains no GMO ingredients and 16 essential and non-essential amino acids.
I chose to puree this gravy since I wanted a smooth, creamy texture and I wanted to thicken it further. That being said, feel free to skip the pureeing step if you want to keep the mushrooms pieces whole.
I like pairing this gravy with Lentil Shepherd’s Pie.
- 1 cup crimini mushrooms, sliced
- 1 cup white mushrooms, sliced
- 2 garlic gloves, diced
- 1 small onion, diced
- 2 tbsp dried parsley
- 1 tbps Bragg liquid soy seasoning
- 4 cups vegetable broth
- ¼ cup cornstarch (or any other thickening agent)
- 3 tbsp grapeseed oil
- salt, to taste
- Whisk vegetable broth together with cornstarch. Set aside.
- Heal oil in frying pan, on medium. When oil is hot, add onions and garlic. Fry until soft.
- Add mushrooms, parsley and Braggs.
- Cook until all the liquid from the mushrooms has cooked off and the mushrooms are beginning to brown.
- In a blender add broth mixture and fried mushroom mixture. Puree until smooth. Return pureed mixture to pan. Cook on low for about 20-30 minutes until gravy is thick and shiny.
- Add salt to taste.