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Pour on the gravy! This Shiitake Mushroom Gravy is full of flavor and is perfect for your holiday table. It's easy to make, comforting anddelicious!
When I was young, the only time I had gravy was at holiday meals like Thanksgiving and Christmas. When I did get my paws on some, I would go nuts with it and pour it all over my whole plate.
My aunt had to start making a whole another can because I'd have to have one gravy boat all to myself. And yes, I said "canned" - that's how we used to roll.
Nowadays, I like to create more homemade foods so that I know exactly what I'm getting.
While fresh herbs aren't always easy to get or can cost more, I do recommend using them. They make a big difference flavor-wise.
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Pour Onthe Gravy
Am I the only one that usedto (or maybe still do) take a big olscoop of mashed potatoes and create a kind of well in the middle and fill it with gravy?
I called it mygravy volcano. It was my favorite. I'm actually annoyed at myself that I didn't take a picture of one.
If I could have, I would only have eaten the mashed potatoes and gravy for all of my holidaydinners. By the way, if you're looking for some fabulously creamy yet healthy mashed potatoes check out my Cauliflower Mashed Potatoes.
They use half cauliflower half mashed potatoes and they're as creamy as all get out - no one would know they're hiding cauliflower.
All this to say I'm loving my newShiitake Mushroom Gravyand I think you will too!
Shiitake Mushroom Gravy
I went with shiitake mushrooms for the gravy becausethey are my favoritebut you can sub in any kind of mushroom your heart desires.
Like I said above, I was used to canned gravy growing up so making fresh gravy was really exciting. I have to say, I was very proud of myself coming up with a tasty one.
I also love this gravy because it's:
- gluten-free
- dairy-free
- meat-free
- and flavor-ful
- easy to make
Now get yourself a big plate of mashed potatoes and pour on this delicious gravy!
If you make this Shiitake Mushroom Gravy recipe, let me know what you think by ★ star rating it and leaving a comment below.
📖 Recipe
Shiitake Mushroom Gravy
Author: Mary Ellen Valverde | VNutrition
5 from 5 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course condiment
Cuisine American, Holiday
Servings 8
Ingredients
- 4 TB olive oil
- 5 oz shiitake mushrooms de-stemmed and chopped
- 1 small shallot (about ¼ cup) chopped
- 2 cloves garlic minced
- 3 TB gluten-free flour (or regular flour if not GF)
- ½ cup vegetable broth
- 1 cup unsweetened cashew milk
- ½ teaspoon fresh rosemary
- ½ teaspoon fresh thyme
- 1 teaspoon tamari
- ¼ teaspoon black pepper
- 1 teaspoon vegan worcestershire sauce (optional but tasty)
Instructions
Add olive oil and mushrooms to saute pan and cookfor about 5 minutes.
Add shallot and garlic to the pan and cook for another 3 minutes.
Stir in flour and cook for 1 minute.
Add in rest of the ingredients and bring sauce to a simmer.
Reduce heat and continue cooking (and stirring) until the gravy reaches your desired consistency (3-5 minutes). Feel free to add more herbs/spices/salt to your liking.
Notes
*This recipe makes about 2 cups of gravy.
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
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Reader Interactions
Comments
Gabrielle says
This gravy was excellent!Reply
Mary Ellen says
So glad you enjoyed it, Gabrielle!
Reply
Santiago says
YUM! I love when recipes include gravy. Thanks to this kind of things, being vegan is easy for a lot of us. THANKS. I bought my shiitakes from https://www.burmaspice.com/ so tasty!Reply
Mary Ellen says
I'm so happy you enjoyed the gravy. I love adding this gravy to a lot of bowls too. 🙂
Reply
Julie @ Running in a Skirt says
I haven't made a meat free gravy yet-- I need to get on this! Gorgeous recipe.Reply
Mary Ellen says
Thank you so much Julie!
Reply
johanna @ green gourmet giraffe says
My mum used to make roast dinners all the time and always with gravy - though made from a gravy powder. These days we don't have it often but when we do I always make it from scratch and just love it. I don't know if I have ever had it with milk in it - usually just water and stock and maybe a little wine. Now your lovely photo has me craving some gravy (but I still find the idea of it on mashed potatoes weird - we had it on meat and these days I have it on nut roast and burgers)
Reply
Christine @ Run Plant Based says
This looks wonderful and I adore vegan gravy, can't wait to try it. Thanks!
Reply
Kari @ bite-sized thoughts says
Bizarrely, I'm not sure I can ever recollect eating gravy. I guess I must have had it at some point but it wasn't something my family ate growing up, and by the time I was old enough to eat roasts and things as an adult, I was vegetarian and then in due course vegan. I will have to try this out to see what I may have been missing!
Reply
Jennifer Bliss says
With as much as I adore sauces, dips, and spreads - I haven't really ever been much for gravies! Probably because I haven't found an awesome one! BUT...I have a feeling this one will BE that awesome one that I need to try! YAY! Looks and sounds great!
Reply
