I made this gravy to go with the vegan wellingtons we were making so I used portobello mushrooms as I wanted it heartier. I think you could use any kind of mushrooms you prefer or have on hand, but these worked well for our dishes. To make it gluten-free, just use 1-for-1 flour.
The gravy thickened up after cooking for a few minutes, but not too much. After refrigeration, it was much thicker and was just as flavorful the next day. You can make this ahead of time if you need to and since it does not use pan drippings, there’s no need to wait until after the meat is cooked.
We used this on the Mushroom Wellington Recipe, but it could also work for any beef dish or other plant-based main dish that requires a gravy.
Mushroom Gravy
This versatile gravy can be used for many different dishes and can be made gluten-free by using the appropriate flour. And you can add the spice of your choice to match the dish!
Ingredients
- 4 cup vegetable stock
- ¼ cup plant-based butter
- ¼ cup flour
- 2 cup mushrooms sliced
- ½ tsp salt
Instructions
- Wash and slice mushrooms, set aside.
- Melt butter in a saucepan, add mushrooms and cook until the mushrooms are soft, but not browned. Add salt and flour and cook for about 1 minute.
- Add the stock all at once and cook until thickened and bubbly.
Nutrition
Serving: 1gCalories: 53kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 530mgPotassium: 66mgFiber: 0.3gSugar: 1gVitamin A: 416IUVitamin C: 0.4mgCalcium: 1mgIron: 0.2mg
Tried this recipe?Let us know how it was!