Name: Best Ever Mushroom Gravy
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 large shallots, diced small; 1 pound cremini mushrooms, sliced; 3 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried sage; ½ cup dry white wine, or 2 Tbsp lemon juice (see tip); 3 cups cauliflower florets, steamed and puréed; 2 cups low-sodium vegetable broth; ½ tsp sea salt; Ground black pepper to taste; 2 Tbsp nutritional yeast

Recipes » Sauces » Best Ever Mushroom Gravy

By Chef Del Sroufe

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This plant-based mushroom gravy is a delicious and wholesome alternative to traditional meat-based gravies. It's made primarily from mushrooms, shallots, and flavorful herbs, with a creamy texture achieved by incorporating ingredients like cauliflower purée and nutritional yeast. It is perfect for enhancing the flavor of various dishes while catering to dietary preferences and providing a rich, earthy taste.

Prep: 15 mins Cook: 20 mins Yield: 4 cups

Gluten Free Low Sugar Nut Free Soy Free

Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).

Author’s note: I confess, the main reason I make mashed potatoes is so they can serve as a vessel for good gravy. I’ve made some version of this potato topper for many years around the holidays, and this is my latest update. I eliminated the flour as a thickener and used puréed cauliflower to add that desired creaminess.

Ingredients

2 large shallots, diced small
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried sage
½ cup dry white wine, or 2 Tbsp lemon juice (see tip)
3 cups cauliflower florets, steamed and puréed
2 cups low-sodium vegetable broth
½ tsp sea salt
Ground black pepper to taste
2 Tbsp nutritional yeast

Instructions

1. Sauté the shallots and mushroom over medium heat for 5 to 6 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
2. Add the garlic, thyme, sage, and rosemary, and cook for another minute.
3. Add the white wine and cook until the wine is reduced by half, about 3 minutes (see tip).
4. Add the cauliflower purée, vegetable broth, sea salt, black pepper, and nutritional yeast.
5. Whisk well and cook over medium heat for 10 minutes until the gravy thickens some.