Savory Vegetarian Mushroom Gravy: A Complete Thanksgiving Recipe

Savory Vegetarian Mushroom Gravy ingredients and timing

This meat-free gravy is an inclusive alternative to the turkey-dripping version rather than a claim about the country’s single preferred sauce. It preserves the familiar texture of Thanksgiving gravy while giving vegetarian guests a separate option. ^[4]

Yield: About 3 cups. Prep time: 15 minutes. Cook time: 35 minutes. Total time: 50 minutes. Ingredients: 1 pound cremini mushrooms, wiped clean and sliced; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 1 small shallot, minced; 2 garlic cloves, minced; 1 teaspoon chopped thyme; 1/4 cup all-purpose flour; 3 cups low-sodium vegetable stock, warmed; 1 teaspoon soy sauce or tamari; 1 teaspoon balsamic vinegar; 1/2 teaspoon black pepper; and salt. ^{[1] [3]}

How to make savory vegetarian mushroom gravy

1. Heat a wide skillet over medium-high. Add oil and mushrooms in an even layer; cook 10 to 12 minutes, stirring only after the first 4 minutes, until their liquid evaporates and the edges brown. Reserve one-quarter of the mushrooms for garnish. 2. Lower heat to medium, add butter and shallot, and cook 3 minutes. Add garlic and thyme for 30 seconds. 3. Sprinkle in flour and stir for 2 minutes. Gradually whisk in warm stock. Simmer 8 to 10 minutes until glossy. 4. Blend briefly with an immersion blender for a smoother gravy, then return the reserved mushrooms. Finish with soy sauce, vinegar, pepper and salt. ^{[1] [3]}

Make-ahead, storage and substitutions

Make the gravy up to three days ahead and refrigerate promptly in a shallow container. Reheat gently to 165°F, adding stock a tablespoon at a time. Use tamari and a certified gluten-free flour blend for a gluten-free version. For vegan gravy, replace butter with two additional tablespoons olive oil. Do not crowd the mushrooms at the start, because trapped steam delays browning. ^{[2] [3]}