I feel like you either are or aren’t a sauce person, starting at birth. Me, I consider starch to be mostly just a carrier for sauce. So this vegan mushroom gravy is giving me all the excuse I need to roast, mash or bake potatoes right now.
Gravy can be many things. But all too often, I’ve eaten vegan gravy is usually an over-gelled, flavourless mass…so I wanted to create a gravy that felt almost as good as eating whole foods. Despite the extra salt, there are plenty of good things to say about what goes into this gravy. Mushrooms are packed with immune-supportive polysaccharides and the shallots and garlic contain anti-inflammatory and immune-supportive sulfur-based phytochemicals. Mushrooms, garlic and shallots also contain prebiotic fibres to help feed beneficial bacteria in the gut. And while we’re on the subject of guts, adding white miso at the end of cooking both provides a rich, umami-like flavour while preserving the benefits of the fermented food.
The texture of this vegan mushroom gravy is very pourable, thicker than a jus but thinner than some traditional gravies with tons of mushrooms, shallots and garlic. To thicken it, I puree part of the gravy and use just a bit of cornstarch. I kept the starch low so that you could make it ahead and it wouldn’t get too thick – and in fact, the texture stays consisted and the flavour just keeps improving so go ahead and make it the day before! I like the chunky aspect but you could just as easily puree and strain it if you want something silky smooth.
This would be an excellent addition to any festive meal, or my favourite…vegan poutine! I typically add fried mushrooms to my poutine so this recipe may have been specifically designed to help me win #funfoodfriday. Hope you guys love it!
Vegan Mushroom Gravy
- 3 tablespoons extra virgin olive oil or avocado oil
- 1 pound mixed mushrooms I used shiitake, crimini and baby bella
- 2 large shallots finely diced
- 4 cloves garlic minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried thyme leaves
- 1 teaspoon garlic powder
- ¾ teaspoon salt divided
- freshly cracked pepper
- 2 tablespoons cornstarch
- 3 cups water
- 2 tablespoons white (shiro) miso
- Heat oil in a large skillet over medium-high heat. Cook mushrooms and shallot until they start to brown and most of the moisture from the mushrooms has evaporated, about 7-10 minutes.
- Add garlic, tamari, apple cider vinegar, thyme, garlic powder, ½ teaspoon (2ml) of salt and some pepper and cook, stirring constantly for one minute.
- Sprinkle cornstarch over the mushroom mixture and stir for one minute, letting some brown bits build up on the skillet. Then, add one cup of the water and stir, scraping as much of those yummy brown bits off the bottom of the skillet as possible.
- Add the remaining two cups of water, bring to a boil and then reduce heat to medium and continue a gentle boil so the mixture reduces to desired thickness, about five minutes for a a light pourable gravy (but you could go longer if you want it thicker!).
- When ready, remove from heat and add remaining ¼ teaspoon (1 ml) salt and miso. Using a handheld immersion blender, puree about 1/3 of the mixture, focusing on where you added the miso so it's smoothly incorporated.
- Serve warm or refrigerate for up to three days. You could also freeze for up to one month.