Vegetarian Mushroom Thyme Gravy

By • November 1, 2010 • 78 Comments

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Author Notes: As much as I love everything about cooking Thanksgiving dinner I stress about one thing....the gravy! A vegetarian friend came to the rescue offering up her vegetarian gravy. Through the years it has been tinkered with and has become my "go to" recipe any time I need the perfect gravy for both vegetarians and carnivores. It can be used on mashed potatoes, vegetables, stuffing and even turkey! You can use any type of dried mushroom. I have used shitake mushrooms but mixed dried mushrooms will provide more interesting flavors. To make a vegan version substitute olive oil for the butter and additional broth for the cream. - sticksnsconessticksnscones

Food52 Review: Sticksnscones' mushroom gravy solves nearly every Thanksgiving dilemma there is. It's vegetarian-friendly, requires no pan drippings (ideal for when you're deep-frying your bird or when brining has rendered the drippings too salty), and comes together in no time, yet hides deceptively deep layers of flavor -- umami-rich dried mushrooms fortify the stock, and sauteed shallots, soy sauce, fresh thyme and sherry round out the rich but balanced sauce that we'd like to pretend is actually a soup. Heads up: One time we tested it, we accidentally used just 2 tablespoons of flour and ended up really liking that too -- it was less creamy and voluptuous, more free-flowing with a concentrated hit of mushroom flavor and color. - A&MA&M

Serves 6

  • 1/3 cup dried mushrooms(shitake or mixed)
  • 2 cups vegetable stock
  • 3 tablespoons butter
  • 1 1/2 tablespoons minced shallot
  • 3 tablespoons flour
  • 3 tablespoons soy sauce
  • 1/2 cup light cream
  • 1 tablespoon sherry
  • 1 tablespoon minced fresh thyme
  • salt & pepper
  1. Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
  2. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
  3. In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
  4. Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
  5. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
  6. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
  7. Pour over anything on your plate!
Jump to Comments (78)

Tags: Holidays, savory, Vegetarian

Comments (78) Questions (2)

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10 months ago Elizabeth Kluvers

What could be substituted for soy sauce. Alergic to soy!

September2013

10 months ago Thistle

I'm stoked to make this for the big Christmas Feast next week, but could anyone tell me how wrong it would be to use brandy instead of sherry? If it is very wrong, I will make the effort to acquire some sherry.

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10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'd use brandy instead of sherry in a heartbeat. In fact, I think it would make the gravy even better. I'll probably do that the next time I make it! ;o)

September2013

10 months ago Thistle

Yay! Thank you so much for taking the time to help me. I love the brandy so you've just made my day.

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11 months ago Dianecpa

Delicious!

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11 months ago Jacqueline Russo

I love this recipe :-) I host a pre-thanksgiving dinner for friends every year and wanted to make the gravy ahead of time to cut down on stressful day-of situations, and this recipe was perfect! (I added a bit of orange zest because I had extra from making cranberry sauce) Will definitely be adding this recipe to my recipe box! Thanks for posting!

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almost 2 years ago JulieBoulangerie

I made this ahead of time for Thanksgiving. Note to future makers: if you're going to used canned/boxed brother, use low(er) sodium! Other than that, the flavors are wonderful. I think i definitely could eat it as a soup! My vegetarians will be pleased,

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over 2 years ago Pizzapie

Very good and very quick... I used fresh portabellos instead and minced them...It makes a great tasting soup also...

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almost 3 years ago momcooks

OK, hands down, the best gravy served of the day (and year!)...
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.

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almost 3 years ago momcooks

OK, hands down, the best gravy served of the day (and year!)...
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.

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almost 3 years ago Texas Ex

This is a superb recipe. I've made it multiple times, and it has been delicious every time, receiving numerous compliments. Until someone comes up with a better alternative, this is my "go-to" gravy.
I took advantage of one of Alton Brown's tips, and put the prepared gravy in a thermos until dinner was ready, and that technique made the recipe that much better. Thanks again!

Fb

almost 3 years ago BlueKaleRoad

I've made this gravy many times in this past year! It's really wonderful.

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about 3 years ago Fran McGinty

I used this last night with some left over brown and black rice. I mixed it together with fresh mushrooms stirred in and baked it for 30 min I added some fresh thyme stirred that in and It was a wonderful side dish with grilled King Salmon.

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over 3 years ago kristy49

Yummmmmmmmmmmmy!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Used this recipe this evening, but in a decidedly not-vegetarian iteration, substituting my best homemade chicken stock for the vegetable broth. I did not have any shitakes, so I used 12 or so white mushrooms on hand (as I was preparing for a dinner party on very short notice, i.e., less than 8 hours, with no opportunity to shop); they worked just fine. Also, I added a bit of salt while cooking the shallot, out of habit, so I tasted it before adding the soy sauce, and found that one tablespoon of organic tamari was sufficient. The gravy seemed a bit thick, so I used pan juices to thin it down a bit. Everyone raved about it. Excellent recipe!! ;o)

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almost 3 years ago CarlaCooks

When you made the gravy with the fresh mushrooms, AntoniaJames, did you sauté the mushrooms with the shallot? I also have fresh mushrooms on hand but no dried mushrooms, and I'd love to try this gravy!

Kabul1

almost 4 years ago jifferb

I mixed this with my green beans for a homemade green bean casserole topped with fried onions - not only was the dish gone in minutes, at least 5 people asked for the recipe. So sooooo good. Thank you!

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almost 4 years ago sticksnscones

Great idea....love it! I may have to steal this one from you.

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almost 4 years ago wssmom

Brilliant!! Can't wait to try it!!

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almost 3 years ago Jennifer Ann

Brilliant! I may borrow this idea too.

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almost 4 years ago Waldito

The only problem with this recipe was that there wasn't enough of it. It was absolutely delicious; thank you so much for posting it.

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almost 4 years ago sticksnscones

Yes, I realized when making it for Thanksgiving that doubling the recipe is a good idea.

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almost 4 years ago humblecook

such a hit with everyone - thank you for sharing it - absolutely delicious.

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almost 4 years ago Oui, Chef

I made this fabulous gravy for Thanksgiving, and while I never say never, I'm having a hard time envisioning going back to a last-minute "pan-dripping" style of gravy anytime soon. This was TERRIFIC! Thanks for the great recipe. - S

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almost 4 years ago JSCooks

We really enjoyed your gravy for Thanksgiving!! Perfect with the alabaster (mashed taters and turnips). Thanks again for sharing it!!

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almost 4 years ago Rebecca

I made this tonight. Even the meat eaters loved it, and one person mentioned it made them want to eat mashed potatoes. Thank you!!!

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almost 4 years ago sticksnscones

So glad it was enjoyed by all!

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almost 4 years ago SugarDumplin'

Made it today...loved i...Thank You!!