Vegetarian Mushroom Thyme Gravy Recipe • Wiki Recipes

Author Notes: As much as I love everything about cooking Thanksgiving dinner I stress about one thing….the gravy! A vegetarian friend came to the rescue offering up her vegetarian gravy. Through the years it has been tinkered with and has become my “go to” recipe any time I need the perfect gravy for both vegetarians and carnivores. It can be used on mashed potatoes, vegetables, stuffing and even turkey! You can use any type of dried mushroom. I have used shitake mushrooms but mixed dried mushrooms will provide more interesting flavors. To make a vegan version substitute olive oil for the butter and additional broth for the cream. – sticksnscones —sticksnscones

Food52 Review: Sticksnscones’ mushroom gravy solves nearly every Thanksgiving dilemma there is. It’s vegetarian-friendly, requires no pan drippings (ideal for when you’re deep-frying your bird or when brining has rendered the drippings too salty), and comes together in no time, yet hides deceptively deep layers of flavor — umami-rich dried mushrooms fortify the stock, and sauteed shallots, soy sauce, fresh thyme and sherry round out the rich but balanced sauce that we’d like to pretend is actually a soup. Heads up: One time we tested it, we accidentally used just 2 tablespoons of flour and ended up really liking that too — it was less creamy and voluptuous, more free-flowing with a concentrated hit of mushroom flavor and color. – A&M —The Editors

Serves: 6

Prep time: 30 min

Cook time: 25 min

Ingredients

1/3

cup dried mushrooms(shitake or mixed)
2

cups vegetable stock
3

tablespoons butter
1 1/2

tablespoons minced shallot
3

tablespoons flour
3

tablespoons soy sauce
1/2

cup light cream
1

tablespoon sherry
1

tablespoon minced fresh thyme
1

pinch salt and pepper, plus more to taste

Directions

Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
Pour over anything on your plate!

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