Vegetarian Mushroom Gravy (without drippings)
This vegetarian gravy can be made with or without drippings, making it an easy and quick holiday sauce that's full of flavor!
Servings: 6 people
Ingredients
- 3 tablespoons butter *see notes for DF
- 1 tablespoon shallots, chopped
- 1/2 cup fresh mushrooms, chopped
- 2 tablespoons all purpose flour *see notes for GF
- 2 cups vegetable broth
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper to taste
Instructions
- In a medium saucepan, melt butter over medium heat and add shallots and mushrooms. Cook, stirring occasionally, till softened, about 2-3 minutes. Then sprinkle flour in evenly and stir till combined, about 1 minute.
- Stir in the stock, still over medium heat, and bring to a simmer. Continue to simmer, stirring occasionally until thickened, about 4-5 minutes. Add the cream, and fresh thyme leaves until combined. Bring back to a simmer about 2 minutes until the gravy is thickened and creamy. Add salt and pepper to taste. Serve warm.
Notes
- For gluten free, use 2 tablespoons of cornstarch and whisk together with a little bit of broth before adding to the saucepan so it doesn't clump.
- For dairy free, replace butter with ghee, olive oil, or vegan butter depending on what's best tolerated (vegan butter is not migraine-friendly). Use coconut cream or oatly instead of cream.
- Omit mushrooms if they are a trigger for you.
Nutrition
Serving: 4oz | Calories: 102kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 368mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
