Recipe by me, photos by Rikki Snyder
Before I stopped eating meat, turkey was always an afterthought for me on Thanksgiving. It was the gravy and mashed potatoes, the cranberries, the green bean casserole–those were what I really loved to pile on my plate. The turkey was just an obstacle–my mom would make me it eat in order to get to the good stuff. I’d always make sure I had two helpings of mashed potatoes, and then I would pour on the gravy–so much that it would slowly surround my cranberries and seep into my sweet potatoes. But I didn’t care too much, because I loved gravy. Cranberry gravy, sweet potato gravy, it’s all good.
Of course, gravy is often overlooked when it comes to accommodating vegetarians on Thanksgiving. I’m always happy to eat mashed potatoes any way that I can get them, but a little something is missing without being able to drown them in gravy. It’s just not right! So if you’re a vegetarian, maybe you should make some gravy to bring to Thanksgiving this year. I’m just trying to be helpful, you know?
Traditional gravy is made with fat and juices from meat, so if you’re a vegetarian, that’s not an option. But mushroom gravy is a good alternative. Mushrooms have that nice umami flavor, making them a good substitute for turkey.
I had trouble coming up with a completely original mushroom gravy recipe, so I adapted a recipe from Cooking Light instead. I replaced the button mushrooms with oyster mushrooms, but you can really use just about any kind of mushroom. And while the original recipe called for chicken stock, I replaced that with mushroom stock; if you don’t have mushroom stock on hand, vegetable broth will work just as well.
The Thanksgiving recipes continue over on Rikki’s blog! Today she’s posting my French Bread Stuffing. It’s full of delicious things like Swiss chard, caramelized onions, and cheese. Yes, cheese! I love this stuffing and I know you will too. And you don’t want to miss any of Rikki’s beautiful photos!
A vegetarian gravy recipe made with wild mushrooms, adapted from Cooking Light's Mushroom Gravy.
Ingredients
- 1 tbsp. olive oil
- 1/2 c. chopped onion
- 1 tsp. dried thyme
- 1/4 tsp. salt
- 8 oz. oyster mushrooms, sliced
- 1/4 c. dry sherry
- 3 c. mushroom stock or vegetable broth
- 1 1/2 tbsp. all-purpose flour
- 2 tbsp. water
- 2 tbsp. butter (or Earth Balance)
- 1/8 tsp. black pepper
Instructions
- Heat oil in skillet over medium-high heat. Add onion and saute 1 minute. Add thyme, salt, and mushrooms and saute about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
- Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in butter 1 tablespoon at a time and pepper.
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I’m always the same way! Who cares about the turkey – I want all of the sides the next day. Great recipe that I’m looking forward to trying with my family this holiday.
The turkey is totally the most boring part of the meal!
The Umami in mushrooms really does make them a fantastic alternative to meat! I’m going to use this recipe the next time I need gravy. Thanks for sharing!
-Shannon
You’re right, gravy does get overlooked! But it’s so important
I’ll have to try this, it looks great!
It is SO important–mashed potatoes just aren’t the same without gravy!
I will definitely be bringing this to my in-laws for Thanksgiving!! They are a meat-eating family and they tend to forget that I don’t eat meat. They usually put meat in EVERYTHING – beans, dressing, green beans…! I’m so glad I ran across your blog. I’ll definitely become a follower.
Ha! I know how that is. And then you end up eating dinner rolls and salad, which is a sad way to spend Thanksgiving!
Oh, yum! My mom always made mushroom and white wine gravy and to this day it’s really the only kind I like. I’m an omnivore but will choose vegetarian gravy any day.
Mushroom and white wine gravy?! That sounds so good…
Awww, why didn’t I see this BEFORE Thanksgiving??? I was so sad when I realized I had no gravy to put on the mashed potatoes ): All that was available was canned beef gravy… (Who makes that on Thanksgiving???)
I didn’t even know that canned beef gravy was a thing that exists! (Although I guess I’m not exactly the target market for that.) Well, there’s always next year, right?
I’m a total mashed potato and gravy fiend! Just made this and it was fantastic – thank you!! I used veg broth and didn’t have sherry on hand, so I used white wine instead. Where do you find mushroom broth by the way? I would LOVE to try that! Can never get enough mushrooms in my life!
Yay, I’m so glad you liked it!
I use this mushroom broth: http://www.pacificfoods.com/our-foods/broths/organic-mushroom-broth. You can make your own too or use the liquid from rehydrating dried mushrooms. But buying it is definitely easier.
Hey! Glad I stumbled across this recipe! I’m planning on bringing potatoes and this gravy to Christmas dinner tomorrow. Do you think vegetable stock (not broth) will work?
I haven’t tried it myself, but I can’t see why it wouldn’t. You will probably have to adjust the seasonings a bit (add more salt and pepper!) since stock is usually unseasoned.
It turned out to be delicious. I will definitely be using this recipe again!
I’m glad it worked out well! This is definitely our favorite gravy too.
I am not a vegetarian but I am always looking for healthy ways to eat my veggies.Love your blog and the receipes are really good. Thanks
Thank you!
I’m glad I can help!
I made this for 2 Thanksgivings and it was a big success! Best vegetarian gravy I’ve had
Yay, I’m so glad to hear it!
Thanks for letting me know!
I had this recipe in mind for a number of weeks and this last weekend was perfect for making it. Everything came together!
I made it with crimini mushrooms and a mixture of “Better Than Bouillon” mushroom and vegetable broth. It came out very flavorful and tasty!
I served it with some red bliss smashed horseradish/garlic potatoes and a salad with a lemon-olive oil dressing.
Thank you for this recipe, it really is wonderful!
I’m glad you enjoyed it! And those smashed potatoes sound SO good.