Creamy Mushroom Gravy with Fresh Herbs Recipe
This creamy and flavorful mushroom gravy is perfect for enhancing your favorite dishes. Made with fresh cremini mushrooms, aromatic herbs, and a touch of tamari for depth, it simmers to a luscious, thick consistency. Ideal as a plant-based sauce, it complements mashed potatoes, roasted vegetables, or any savory meal with its rich umami goodness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (⅓ cup)
- 16 ounces cremini mushrooms, sliced
- ½ tablespoon tamari
- 2 garlic cloves, minced
- 1½ tablespoons fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the oil and cook shallots: In a large skillet over medium heat, warm the extra-virgin olive oil. Add the finely chopped shallot and cook, stirring occasionally, until it softens and becomes translucent, about 4 minutes.
- Cook mushrooms and add herbs: Add the sliced cremini mushrooms to the skillet. Cook until the mushrooms release their moisture and become tender, approximately 8 to 10 minutes. Stir in tamari, minced garlic, fresh thyme leaves, and chopped rosemary to infuse the gravy with aromatic flavors.
- Add flour and cook briefly: Sprinkle the all-purpose flour evenly over the mushroom mixture. Stir constantly for about 1 minute to cook the raw flour taste out and create a roux base for thickening the gravy.
- Simmer with broth to thicken: Gradually pour in the vegetable broth, stirring continuously to combine thoroughly. Bring the mixture to a gentle simmer and cook, whisking often to prevent lumps, until the gravy thickens and reaches a smooth consistency, about 20 minutes.
- Season and serve: Taste the gravy and adjust the seasoning with sea salt and freshly ground black pepper as desired. Serve warm over your favorite dishes.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- If tamari is unavailable, soy sauce can be used as a substitute.
- For extra depth, consider adding a splash of balsamic vinegar or a teaspoon of nutritional yeast.
- The gravy thickens as it cools; reheat gently with a splash of broth or water if needed.
- This gravy stores well in the refrigerator for up to 4 days and freezes for up to 3 months.