Savory Brown Gravy with Mushrooms (vegetarian)

I have something quite special to be thankful for this year. My second nephew was born just 3 days ago, and I am so looking forward to these next five work-free days filled with straight-up family time and bonding with the newest member of our family.

With that said, Thanksgiving is dinner less than 48 hours away. Hard to believe. But 48 hours away it is, so it’s time to share another holiday classic, vegetarian-style. This simple recipe for rich and flavorful mushroom gravy is a must-have at the table. Personally, I like to drench my entire plate in gravy, so of course I’m going to have a perfect recipe for a veggie-friendly gravy.

Gravy is simple. Use butter and flour to create a roux, then just add liquid (in this case, organic veggie stock) and cook until thickened. That’s a little too basic for me, so I add a few flavor twists like garlicky mushrooms and sweet onion. But honestly, homemade gravy, even with the twists, couldn’t be easier. My instructions are detailed enough to make it basically foolproof. So put down the packet of powder  or other store bought shortcut, and make the gravy yourself. Even better, make it a day or two in advance and stash in the fridge. Basically what I’m saying is make this recipe right now. Vegetarian and meat-eating guests alike will thank you.

Vegetarian Mushroom Gravy
Yield: 2.5 cups  Start to Finish: 25 min

Ingredients
2 teaspoons extra virgin olive oil
2 cloves garlic, peeled and minced
8-10 ounces mushrooms, cleaned and sliced (baby bella & shitake is a nice combo)
3 tablespoons butter
1/2 medium-large yellow onion, chopped or sliced (approx. 1/2-3/4 cup)
3 tablespoons all-purpose flour
3 cups all-natural, low-sodium vegetable stock (+ more to taste)
1/2 teaspoon sea salt,  fine grain (+more to taste)
1/2 teaspoon black pepper (+ more to taste)

To Make
In a medium saucepan, heat oil and garlic. When garlic begins to sizzle, cook one minute. Add sliced mushrooms. After a minute, add 1/2 teaspoon salt. Cook mushrooms for 6-8 minutes, tossing frequently. Transfer to small bowl and set aside.

In the same sauce pan, melt butter. Add onion and cook until onions are softened and browned, 6-10 minutes (closer to 6 for chopped, closer to 10 for sliced). Add flour gradually into onions, and whisk until smooth and pasty. Cook, stirring frequently, for 3-5 minutes. Slowly add 1 cup stock to onions, whisk until smooth. Add remaining stock slowly, plus 1/2 teaspoon salt, and 1/4 teaspoon pepper. After 1-2 minutes, add mushrooms (including any mushroom juice). Cook for 3 minutes or until desired consistency is reached. Season with additional salt and pepper, to taste. Add more stock if necessary.

Serve warm or hot, reheat on stove top. Add stock or water if too thick.