Savory Mushroom Gravy (vegan)

Just two weeks until November so I’m moving right along with my Vegan Holiday Table series. Today’s recipe could be the most important menu item. In fact, for me it definitely is. Why? Because the secret is always in the sauce, especially for plant-based eating. Pour this rich, silky gravy over your entire holiday spread and you’ll be licking your plate clean.

For this recipe I’m using loads of mushrooms to create the satisfying, umami flavor. I chose a mix of cremini and shiitake mushrooms which is always my favorite combo, and also added shallot, garlic, thyme and a hint of nutmeg for extra flavor. It all comes together to create the most dreamy, flavorful mushroom gravy. Oat milk, or any milk really, takes the place of dairy milk, and I use olive oil instead of butter. Super simple swaps here, gravy is such an easy recipe to veganize and I would choose this vegan version over a traditional version any day.

Savory Mushroom Gravy
Makes: 4 cups

Ingredients

extra virgin olive oil
1 lb mixed mushrooms (I like cremini + shiitake)
sea salt
1 teaspoon dried thyme
3 tablespoons olive oil
2-3 shallots, minced
2-3 cloves garlic, minced
3 tablespoons flour
2.5+ cups oat milk (or milk of choice)
1/4 teaspoon black pepper, plus more to taste
1/8 teaspoon ground nutmeg, optional

To Make

Roughly chop mushrooms for a chunky texture, or halve and thinly slice. This seems like a lot of mushrooms but they shrink down a lot during cooking. Add 1 tbs olive oil to a medium-size skillet over medium to medium-high heat. Add mushrooms, thyme and 1/2 teaspoon salt. Sauté until mushrooms have reduced and are dark in color, super tender with liquid released, most being evaporated. Set aside.

In a small-medium sauce pan, heat 3 tablespoons olive oil over medium heat. Add shallots plus 1/4 teaspoon salt and sauté until tender, 4-5 minutes. Add garlic and sauté for another minute.

Whisk flour into shallot-garlic until full incorporated. Allow the flour to cook for a few minutes, whisking frequently to prevent burning and sticking. Slowly whisk in milk, adding just a little at first to create a thick paste.

When all milk as been incorporated, add mushroom mixture, black pepper and nutmeg (if using). Bring to a full simmer and reduce heat to a low simmer. Cook until gravy is thickened, about 5 minutes. Season with salt and additional pepper to taste.

Too thick? Add more milk/stock/water to consistency.

Meal Prep: Make this gravy up to 2 days in advance, allow gravy to cool down before refrigerating, reheat on the stove, adding milk, stock or water to thin out as needed. If using immediately, store leftovers for up to 10 days. The gravy can also be frozen. Defrost overnight in the fridge, heat on stove top before serving.

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