Vegetarian Mushroom Gravy recipe

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Ingredients

5 tablespoons unsalted butter, divided
3 tablespoons shallot, minced
12 ounces baby bella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup sherry
¼ cup all-purpose flour
3 cups vegetable broth (such as Kitchen Basics®)
1 ½ teaspoons dried tarragon
3 teaspoons low-sodium soy sauce

Nutrition Info

231.9 calories
carbohydrate: 19.7 g
cholesterol: 38.2 mg
fat: 15.1 g
fiber: 2.5 g
protein: 4.5 g
saturatedFat: 9.2 g
servingSize: -
sodium: 897 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.

  2. Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.

  3. Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon, whisk until gravy is smooth and no lumps of flour remain.

  4. Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.

Recipe Yield

4 servings

Recipe Note

This gravy is sure to please any vegetarian or even non-vegetarian. It's flavorful, rich, and is as good on turkey or prime rib as it is on a vegetarian meatloaf or mashed potatoes. It can be made in advance, stored in the fridge, and reheated on the stovetop or in the microwave.

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