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Vegetarian Mushroom Gravy
Vegetarian Mushroom Gravy
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Versatile and flavorful vegetarian gravy complements meatloaf, mashed potatoes, turkey, and prime rib - a delicious addition for all at your table.
Ingredients:
  • 5 tablespoons unsalted butter, divided
  • 3 tablespoons shallot, minced
  • 12 ounces baby bella mushrooms, sliced
  • 0.33333334326744 cup sherry
  • 0.25 cup all-purpose flour
  • 3 cups vegetable broth (such as Kitchen Basics®)
  • 1.5 teaspoons dried tarragon
  • 3 teaspoons low-sodium soy sauce
Instructions:
  • In a large skillet over medium heat, melt 2 tablespoons of butter until golden. Add shallot and cook until deep golden brown, stirring occasionally for 2 to 3 minutes. Mix in mushrooms, garlic, salt, and pepper. Cook until mushrooms are nicely browned, stirring occasionally for 3 to 5 minutes.
  • Pour sherry into the pan and bring to a boil, scraping off the flavorful bits with a wooden spoon. Reduce sherry for about 2 minutes. Remove mushroom mixture from the skillet and set aside.
  • Lower the heat to medium-low and melt the rest of the butter in the skillet. Stir in the flour to create a roux, continuously stirring until it turns a light golden brown, for about 2 minutes. Pour in the vegetable broth and tarragon, whisk the mixture until the gravy is smooth and there are no flour lumps.
  • Turn up the heat to medium-high and add the mushroom mixture back to the skillet. Bring it to a boil, then lower the heat to low and let it simmer uncovered until it reduces, approximately 8 minutes. Stir in the soy sauce and taste to adjust seasonings, if needed.

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