Vegetarian Mushroom Thyme Gravy
Assorted dried mushrooms, soy sauce, butter, light cream, sherry, fresh thyme, shallot & flour.
Amanda pours the vegetable stock into a pan, to warm together with the dried mushrooms. (Thankfully, she has impeccable aim.)
Assorted dried mushrooms will fortify the vegetable stock with meaty umami flavor.
Stripping thyme leaves -- some people think it's a chore, we find it meditative.
Amanda sends the mushrooms into the warmed stock.
Shallots, neatly minced.
Thyme, nice and fine. Now your prep is done!
Amanda and Merrill are raring to go.
Mushrooms from the deep.
The mushrooms have plumped -- reserve these to chop up later.
Shallots bubble away.
Then the flour is added and cooked for 2 minutes (till you can smell it toasting).
The stock gets added slowly, in stages, stirring all the while.
Don't fear the initial lumpiness...
... it'll soon go slack and smooth.
We chopped up the reconstituted mushooms and tossed them back in the gravy at the end.
Light cream is called for, but any cream or even milk will do (or more stock, if you've got vegans in the house).
Soy sauce blots that remind us of a Rorschacht test (we see a banana slug -- anyone else?).
Clouds in our gravy.
Minced mushooms go back in now...
... along with a scattering of thyme and a dose of sherry (not pictured).
Done!
Share
- ✉
-
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. - sticksnscones - sticksnscones
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&M - A&M
Serves 6
- 1/3 cup dried mushrooms(shitake or mixed)
- 2 cups vegetable stock
- 3 tablespoons butter
- 1 1/2 tablespoon minced shallot
- 3 tablespoons flour
- 3 tablespoons soy sauce
- 1/2 cup light cream
- 1 tablespoon sherry
- 1 tablespoon minced fresh thyme
- salt & pepper
- Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
- Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
- In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
- Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
- 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.
- 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.
- Pour over anything on your plate!
- Your Best Gravy Contest Winner!
Tags: Holidays, savory, Vegetarian
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
6 months 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,
12 months ago Pizzapie
Very good and very quick... I used fresh portabellos instead and minced them...It makes a great tasting soup also...
over 1 year 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.
over 1 year 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.
over 1 year 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!
over 1 year ago BlueKaleRoad
I've made this gravy many times in this past year! It's really wonderful.
over 1 year 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.
about 2 years ago kristy49
Yummmmmmmmmmmmy!
over 2 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)
over 1 year 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!
over 2 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!
over 2 years ago sticksnscones
Great idea....love it! I may have to steal this one from you.
over 2 years ago wssmom
Brilliant!! Can't wait to try it!!
over 1 year ago Jennifer Ann
Brilliant! I may borrow this idea too.
over 2 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.
over 2 years ago sticksnscones
Yes, I realized when making it for Thanksgiving that doubling the recipe is a good idea.
over 2 years ago humblecook
such a hit with everyone - thank you for sharing it - absolutely delicious.
over 2 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
over 2 years ago JSCooks
We really enjoyed your gravy for Thanksgiving!! Perfect with the alabaster (mashed taters and turnips). Thanks again for sharing it!!
over 2 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!!!
over 2 years ago sticksnscones
So glad it was enjoyed by all!
over 2 years ago SugarDumplin'
Made it today...loved i...Thank You!!
over 2 years ago apsingh
My grandmother came to this country and worked one job...at an italian family-owned restaurant. Retired now, she is the matriarch and master chef and every year she lovingly makes a home-made gravy from scratch and turkey drippings. She's now a vegetarian and since hasn't had good gravy. I just made this (and nearly died) and am taking it over for Thanksgiving. I can't wait to see her smile for a good gravy again!!! Thanks so much for this amazing recipe.
(Followed Cicily's advice...she's right!)
over 2 years ago apsingh
Oh she also doesn't do wine...I substituted 1/2 tbs pineapple juice and 1/2 tbs apple. Just fine.
over 2 years ago sticksnscones
Reading your comment made my day! I hope that your grandmother enjoys the gravy....she deserves it and is lucky to have such an adoring grandaughter.
over 2 years ago nankae
Literally just made this for today's dinner-- and it is divine. Didn't have shallots or sherry on hand and substituted super finely minced white onion and white wine (a chablis-- all we had open). If it's this tasty with those substitutions I can only imagine how good it would be with the shallots and sherry. Thank you!
over 2 years ago sticksnscones
Thank you! So glad to hear that the recipe can handle substitutions so well. Enjoy!
over 2 years ago Nikad
This is amazing. I couldn't find dried mushrooms, so I used 1 Tbsp of the butter and a half clove garlic to fry up a pack of chopped crimini. I added 1/4 cup water, and cooked it down until it was a concentrated broth, then proceeded with the recipe as stated. It will be a total hit!
over 2 years ago marytarry
We had our Thanksgiving on Sunday (nurses scheduling issues ) and your gravy was a super hit! Thanks so much. It was delicious and added just the right note to both the turkey and the potatoes.
Thanks again, congrats and Happy Thanksgiving!
over 2 years ago sticksnscones
So happy to hear that you enjoyed the gravy. Happy Thanksgiving to you!
over 2 years ago jstew52
This was excellent. I used 1 c veggie broth (made from the reduced sodium liquid packets they sell at TJ's - pretty good!) and 2 c water with 2 porcini boullion cubes. I'm going vegan for the month of January and I think I will not feel deprived with the vegan version of this!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Yes, belated congratulations from me too!
over 2 years ago TheWimpyVegetarian
A belated congratulations, sticknscones! I'm planning on making this great sounding gravy for Thanksgiving. There will be 3 vegetarians at the table, so this is perfect!
over 2 years ago sticksnscones
Thanks to all of you who have made this so much fun. The Food52 community is the best!
May you all have a delicious Thanksgiving!
over 2 years ago amp156
Looks great! Can this recipe be made a day in advance?
over 2 years ago sticksnscones
Yes. it can. I have reheated it the day after Thanksgiving and it reheats well. If it is too thick you can always thin it with broth or cream. Enjoy!
over 2 years ago ChrisandAmy
Congrats on the win!
over 2 years ago sticksnscones
Thank you so much! We are BOTH winners and your recipe will be part of my Thanksgiving menu.
over 2 years ago mcs3000
Congrats! Excited to make this. I stress about the gravy too and this sounds delish. Thank you!
over 2 years ago lapadia
Congrats!!! Delicious ingredients, thanks for sharing and Happy Thanksgiving!
over 2 years ago Oui, Chef
Congratulations on a delicious win! I plan on making a double batch on Turkey Day, but think I'll take cicilycorbett's suggestion of toasting the flour first. YUM.
over 2 years ago lastnightsdinner
Congratulations! I look forward to trying this!
over 2 years ago Midge
Congrats!
over 2 years ago Sagegreen
Congrats on the win!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Big congrats - well deserved - we had this on Monday and it's really super tasty
over 2 years ago nannydeb
Congratulations! I'll be making this soon.
over 2 years ago gingerroot
Congrats, sticksnscones!
over 2 years ago KelseyTheNaptimeChef
Congratulations!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats on the win, sticksnscones!! Wish I had some of this right now, and a big hunk o bread!
over 2 years ago ChrisandAmy
Congrats on being a finalist. May the best gravy win! :-)
over 2 years ago sticksnscones
It has been quite a surprise and honor to be chosen as a finalist. Thanks to all who have left such lovely comments and voted for my recipe. This has been a blast! I might suggest doubling the recipe to make sure you have enough for Thanksgiving & leftovers.
over 2 years ago cicily@cicilycorbett.com
This recipe is very close to my own. It's delicious, and no one ever guesses it's vegan (I make the vegan version). One extra thing I do--my mother ALWAYS did this--is to brown the flour before adding it. Just stir it around in a small heavy pan until it's a rich borwn, being careful not to burn it. This step eliminates the raw flour taste and gives the gravy a deep rich color.
8 months ago BethyG
Could you share your vegan recipe please?
over 2 years ago MsSichuan
Can't wait to try this! And its ACTUALLY vegetarian!
over 2 years ago Kitchen Butterfly
Just made this - tastes great. Taking it to a women's potluck - will let you know what they think! I like it...very much
over 2 years ago moonpenny
Just tried your gravy and I am so excited. This will be at our Thanksgiving dinner for sure and it will be hard to keep the non veggies away from it!
over 2 years ago monkeymom
hey, I thought I was the only one who put soy sauce in gravy! This looks so great, congrats!
over 2 years ago BlueKaleRoad
This looks delicious and will be perfect for Thanksgiving. I love mushroom gravy and haven't had a reliable recipe before. Thanks for sharing!
over 2 years ago abbygayle
Looks yummy!!! I picked some wild mushrooms this weekend and may try this and add them too. It looks like a winner.
over 2 years ago Oui, Chef
I love the idea that this can be made entirely ahead of time....one last thing to worry about when trying to get 8 zillion dishes ready to serve. Congrats on a great recipe. - S
over 2 years ago Bob the sea cook
I am craving this right now. Looks lovely
over 2 years ago CarlaCooks
This looks lovely. I have one question, though. Do you add the minced/thinly sliced mushrooms back into the gravy at any point?
over 2 years ago Food52
This is from your friendly editors at Food52.
Ed note: We did add them back in step 6, and we've updated the recipe to reflect that. Good eye!
over 2 years ago gingerroot
Congrats on being a finalist!! I really can't wait to try this. Thanks for the fantastic recipe.
over 2 years ago testkitchenette
lovely!
over 2 years ago Kitchen Butterfly
Congratulations - a great recipe which will allow me use some of my pantry stock!!!!!!! Well done
over 2 years ago Abra Bennett
This looks like a beautiful recipe, and I always have at least one vegetarian at my Thanksgiving table. I'm going to make it with dried porcinis, and I know it will be fabulous.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations on being a finalist!
over 2 years ago megbennington
This looks wonderful! I will definitely give it a try this Thanksgiving.
over 2 years ago VanessaS
This looks great, I can't wait to try it.
over 2 years ago gingerroot
I like that this is a vegetarian gravy option and bet this is delicious. I especially like the soy sauce addition for a darker, savory flavor. I'm saving and look forward to trying it soon.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I like this a lot--I think I like the vegan version even better.