Wild Mushroom Gravy

Wild Mushroom Gravy 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.

Potatoes & Oyster Mushrooms
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?

Mashed Potatoes
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.

Wild Mushroom Gravy
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!

Wild Mushroom Gravy

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 8 servings

Serving Size: about 1/4 cup

Wild Mushroom Gravy

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

  1. 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).
  2. 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.
http://ohmyveggies.com/recipe-wild-mushroom-gravy/

Kiersten

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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Comments

  1. says

    That looks really delicious and I love that you suggested Earth Balance – we use it because we are dairy free. I assume we could swap out the flour for corn starch – we are also gluten free.

  2. says

    Alright, you need to come over to MY house! I’m obsessing over your blog because all your food looks fantastic. The items I’ve made are out of this world and now I’m slowing becoming a vegetarian!!!!!

    Thanks you for inspiring me!

    • Kiersten says

      Thank you! I think a lot of people associate vegetarian food with being bland, boring, and tasteless, so I love helping people see that that doesn’t have to be the case at all. ๐Ÿ™‚

  3. says

    This must be so unbelievably tasty – thyme, oyster mushrooms, sherry – yum. I made my vegetarian onion gravy this past weekend and tried adding a touch of soy sauce for a little umami action. Didn’t really make a difference. ๐Ÿ˜‰ Yay for vegetarian gravys! Naked mashed potatoes can be a very sad sight on a Thanksgiving plate.

  4. says

    This makes me want to eat mushrooms! Which happens almost as often as eating raw tomatoes, which is almost NEVER. So, me saying that this looks amazing and is making me want to eat mushrooms is kind of a huge deal.

  5. says

    I totally agree! When I first went vegetarian, I was distraught, heart-broken even, to think that I would never be able to eat poutine again. When I heard about vegetarian gravy served at certain poutine stands, I was ecstatic. Beautiful recipe and photos! Makes me want mashed potatoes right now ><

  6. says

    That is one fantastic looking gravy! I’ve been trying to experiment with making gravy lately and found that rosemary really adds a nice touch. I’m excited to try your mushroom gravy with some veggie meatballs. I bet it’s delicious! ๐Ÿ™‚

    • Kiersten says

      Rosemary is a great idea! I like sage in it too. Just a little bit so you don’t overpower it. ๐Ÿ™‚ I’m making this gravy with meatballs tonight! I’m working on a meatball recipe, so fingers crossed, I’ll be posting that soon…

  7. says

    We make vegetarian gravy for Thanksgiving, too. We have stuffing (made in a baking pan), mashed potatoes with cranberry sauce and vegetarian gravy and lots of other dishes. My younger set includes two mushroom haters, so mushroom gravy has never been an option, but with enough onions, vegetable stock, time, and a little flour and nutri-yeast we get a gravy made that seems to please everyone.

    • Kiersten says

      I can never get enough mushrooms (they might just be one of my favorite veggies), but I need to experiment a little with other kinds of gravy. Yours sounds delicious!

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