Vegetarian Mushroom Thyme Gravy

By • November 1, 2010 • 93 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&MThe Editors

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 (93)

Tags: Holidays, savory, Vegetarian

Comments (93) Questions (2)

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20 days ago ChiFoodLover

Absolutely delicious! Thank you for a veg gravy that everyone LOVED and will always be part of our meal.

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23 days ago ktchnninja

used half porcini and half shitake, though i wanted it really mushroomy and probably doubled the total amount of dried shrooms. best and easiest gravy i've ever made. so delicious i'm adding this to my regular rotation -- because it would make a delicious pasta sauce! thanks for a keeper!

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23 days ago Butternut

This was good, and much easier than other vegetarian gravy that can take all day to make. Added Magi seasoning and some fish sauce for added umami. Add the soy sauce one tablespoon at a time, to taste. Dried thyme was fine. Couldn't find dried mushrooms, so used fresh, after pan cooking them until they were no longer sweating and had achieved a nice brown color.

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24 days ago Petite fee

De-Li-Ci-O-sO!!

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29 days ago Grace

This gravy alone is a reason to celebrate Thanksgiving. For an extra AMAZING result, I use the "Better than Bouillon" organic mushroom stock to up the mushroom flavor.

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29 days ago Laurel

How many ounces or grams is 1/3 cup of dried mushrooms?

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29 days ago Windischgirl

Making this again; everyone-both vegetarians and carnivores--loves it. I do add fresh sliced mushrooms, sautéed to eliminate their excess water. A variety of mushrooms, both fresh and dried, is ideal. I do freeze it and add the cream when reheating. Will have to add in some nutritional yeast for even more umami.

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about 1 month ago behughes

I really like adding nutritional yeast to my vegetarian gravies. It adds a great depth of flavor that veg. gravies often lack.

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about 1 month ago halfmoonpenny

Yes you can use Earth Balance. I use it all the time for this recipe as I have a vegan daughter. No one can tell the difference!

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about 1 month ago DJean

One of our guests is both vegetarian and gluten-intolerant. Would this work with gluten-free flour mix and nondairy butter substitute, like Earth Balance spread? Thank you.

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29 days ago Grace

Totally, I used GF flour last year and it was exactly the same.

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about 1 month ago noknok

Is it possible to freeze this? How long will it keep? Should I hold the cream and/or sherry, and add those ingredients back in when reheating? I'm thinking those two ingredients would be the only two that might freeze weird. Thanks!

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about 1 month ago Katherine

For some reason I love mushrooms, but not the dried versions. If I wanted to use fresh or even canned mushrooms, how much would I use?

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12 months ago Elizabeth Kluvers

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

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26 days ago MichelleH

try liquid aminos
http://bragg.com/products...

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26 days ago Elizabeth Kluvers

I don't think that would work - I am alergic to all soy.

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about 1 year 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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about 1 year 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)

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about 1 year 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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about 1 year ago Dianecpa

Delicious!

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about 1 year 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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about 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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about 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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about 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.