This mushroom gravy is rich, creamy, and packed with flavor from oyster mushrooms, sherry, and fresh herbs. It's the perfect vegetarian gravy to serve over mashed potatoes or even hot biscuits!
It's All Gravy
Even before I went vegetarian, 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.
To create this mushroom gravy recipe, I adapted an old recipe from Cooking Light. I replaced the button mushrooms with oyster mushrooms, but you can really use just about any kind of mushroom that you prefer.
And while the original recipe called for chicken stock, I replaced that with mushroom stock. (I like this mushroom base!) If you don't have mushroom stock on hand, vegetable broth will work just as well.
If you love this gravy, you can also serve it up as vegan biscuits and gravy. Another totally delicious comfort food!
P.S. If you're here because you're planning a Thanksgiving feast, be sure to check out my Vegan Thanksgiving Cookbook.
Recipe by me, photos by Rikki Snyder.
- 1 tbsp olive oil
- ½ cup chopped onion
- 1 tsp dried thyme
- ¼ tsp salt
- 8 oz oyster mushrooms sliced
- ¼ cup dry sherry
- 3 cups mushroom stock or vegetable broth
- 1 ½ tbsp all-purpose flour
- 2 tbsp water
- 2 tbsp butter or vegan margarine
- ⅛ tsp black pepper
- 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.