Vegan Homemade Mushroom Gravy

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings:

Calories: 81kcal

Vegan Homemade Mushroom Gravy 🌱 This rich savory gravy made with fresh mushrooms, herbs, veggie broth and a splash of wine is simply divine!

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US Customary - Metric

Equipment

A heavy bottom skillet (I prefer cast iron)
Measuring cup
Measuring spoons
kitchen knife
Cutting board
Wire whisk

Ingredients

8 oz mushrooms Fresh - Button or Cremini - washed & sliced
2 tablespoon vegan butter
2 cloves garlic minced
¼ teaspoon basil dried - sweet basil
¼ cup wine I suggest white (I use Chardonnay)
1 cup vegetable broth
t tablespoon vegetable bouillon
1 tablespoon soy sauce
1 tablespoon Arrowroot add more if needed
Salt & pepper to taste

Instructions

Clean mushrooms. Cut stems if needed. Slice into thin pieces (approx ⅛")
Heat butter in skillet over med-high heat.
Add mushrooms and garlic. Reduce heat to medium - low. Allow mushrooms to sweat (release juice). Stir - be careful not to let garlic burn.
Add basil. Stir.
Add wine. Stir.
Heat broth and bouillon in microwave. Stir together and add to mushrooms.
Add soy sauce. Stir.
Sprinkle in one tablespoon arrowroot. Whisk continuously until fully combined and gravy thickens. Add more if needed, one teaspoon at a time.
Add salt & pepper to taste. Remove from heat and serve while hot.

Notes

🥕This recipe creates 4-6 servings. Adjust the quantity of ingredients if you are serving more people. Refrigerate leftover gravy in an airtight container for up to 3 days. Reheat in a microwave or stovetop.

🥕You can prepare this without wine. For a non-alcohol version, simply add an extra ¼ cup vegetable broth.

Nutrition

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