Mushroom Gravy – Chef’s Choice

This mushroom gravy is one of my favorite vegan comfort foods, perfect on simple mashed potatoes or poured over grilled seitan, tofu, or tempeh. It’s flavorful, creamy, and filling. I originally wrote about it here three years ago, presenting it as a perfect food to impress omnivores. Serve this at your holiday dinners or weekend feasts, omnivorous or otherwise.

the-star-is-the-mushroom-gravy

Mushroom Gravy

  • 2 Tablespoons wheat or spelt flour
  • 1 Tablespoon organic cornstarch
  • 2 Tablespoons water
  • 3 Tablespoons olive oil, divided
  • 1 cup sliced red onion
  • 2 cloves garlic, minced
  • 2 cups mixed sliced mushrooms (shitakes, buttons, etc.)
  • 1½ cups unsweetened soymilk
  • 2 Tablespoons soy sauce
  • ½ teaspoon each nutmeg and black pepper
  • pinch cayenne
  1. In a small bowl, whisk together flour, cornstarch, water, and 1 Tablespoon olive oil until smooth. Set aside.
  2. Add 2 Tablespoons olive oil to a large skillet and heat on medium heat. Add onion and garlic and cook for five minutes, stirring occasionally.
  3. Add mushrooms to skillet and cook five more minutes, until mushrooms wilt and release water.
  4. Reduce heat to low and add soymilk, soy sauce, and herbs to skillet. Stir to combine. Bring mixture to a simmer, then add flour mixture. Stir constantly, until gravy is thick and creamy. Remove from heat.
  5. Gravy can be used as is, or pureed for a smoother texture.

Yield: about 2 cups gravy

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