Vegetarian Mushroom Thyme Gravy

November 1, 2010

Test Kitchen-Approved

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
Prep time: 30 min
Cook time: 25 min

Ingredients

  • 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
  • 1 pinch salt and pepper, plus more to taste
In This Recipe

Directions

  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!

More Great Recipes:
Condiment/Spread|American|Mushroom|Shallot|Sherry|Soy Sauce|Vegetable|Thyme|Milk/Cream|Make Ahead|Fall|Thanksgiving

Reviews (117) Questions (3)

117 Reviews

rosemary |. November 24, 2018
Wow! So delicious. I made this using gluten-free flour and low-sodium tamari. Even with the substitutions, it was over-the-top amazing. Will be making this one again and again. Thank you!!
 
rengahan November 21, 2018
This is a great recipe for many reasons. 1) It is delicious. 2) You can make it as vegetarian as you need it to be. 3) You don't have to wait for the turkey. It can be made in advance and warms up beautifully. 4) You can use fresh mushrooms or dehydrated. I love this gravy!
 
Jill F. November 18, 2018
Can we use corn starch instead of flower to make this gluten free? I can sub tamari for the soy, but not sure ratios to thicken if we do not use wheat flour.<br />
 
rengahan November 21, 2018
It's possible to adjust for cornstarch instead of flour. I don't know the exact ratio, but I do know you don't need as much cornstarch to thicken stock into a gravy. Also, you may want to consider dusting it in at the end rather than making a roux as written in the recipe.
 
Tracy D. November 21, 2018
I used potato starch but beware... You do not need nearly as much as regular flour. I had to expand it to make a double batch to save my gravy! Btw, it was still delicious.
 
Suz September 13, 2018
Made this as a sauce for chicken schnitzel, and hubby loved it! (I did, too)
 
India W. November 19, 2017
I made this along with another meat based gravy for a group of largely carnivorous friends. Needless to say this was the favored one! If you are hosting a vegetarian for the holidays don’t stress about making a substitute for your turkey or ham. This, and a heart portion of veg and potatoes, is more than enough to satisfy!
 
LauriL November 27, 2016
We have been making this AMAZING gravy many years running now but I have never doubled it until this year. Next time around I will cut back the soy sauce by a least one Tablespoon. We had to add more cream in order to tame the saltiness factor. Cream to the rescue....yay!
 
deb C. November 10, 2016
Ahhh thank you so much noknok. I did not see that. <br />Wonderful!!
 
noknok November 10, 2016
Under "author notes" it says, 'To make a vegan version substitute olive oil for the butter and additional broth for the cream.' Haven't made it that way, but the instructions are there.
 
deb C. November 10, 2016
I keep seeing references to the VEGAN version, however no one seems to have posted that version. (Or I just can't find it) I have a few people coming who are allergic to dairy. Can someone please share the vegan version. THANK YOU!!!
 
Karen M. August 2, 2016
Just made this yumm, didn't have shallots so used red onions, also ran out of sherry, so used wine, definitely will be making again....
 
seasonalfeast December 28, 2015
Just made this for Christmas Eve dinner, to go with a dry herb brined turkey. Absolutely delicious and easy, makes tasty leftovers, too!
 
Kate November 25, 2015
Could I sub port for sherry?
 
Windischgirl November 22, 2015
My niece is getting married on Thanksgiving Day and the reception will be a potluck. She specifically requested that I make this gravy as my contribution! <br />
 
Author Comment
sticksnscones November 22, 2015
That makes me so happy!!! What a great day for a wedding.
 
Bernadette E. November 22, 2015
Fantastic gravy!! I make it with the Hearty Vegetarian Stock (Vegan) from Serious Eats, which is a fantastic mushroom stock. Absolutely the very best gravy I've ever had. Amazing. I also use the gravy-in-thermos approach, which alone is a genius tip for big holiday dinners.
 
Author Comment
sticksnscones November 22, 2015
Love the idea of keeping it warm in a thermos.
 
mtrelaun October 5, 2015
Is it bad that I plan meals around this gravy? It’s that good.
 
Courtney C. August 12, 2015
This gravy is the best. I love it on everything. It is so easy, but so incredibly tasty. This will definitely replace all of my other vegetarian gravies, which were all good, but this is so much better.
 
carlito February 12, 2015
Best vegetarian gravy i've ever had (i've been vegetarian since I was 8) (and i love gravy)
 
Thistle February 12, 2015
Weird. That's my story too!
 
ariane_gipson December 26, 2014
LOVE, LOVE, LOVE this gravy! Delicious with the challah stuffing!
 
ChiFoodLover December 2, 2014
Absolutely delicious! Thank you for a veg gravy that everyone LOVED and will always be part of our meal.
 
ktchnninja November 29, 2014
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!