Mushroom Gravy
Mushroom Gravy is a simple and easy-to-make, silky side dish packed with umami flavor. Prepared in less than 30 minutes, this gravy is perfect for mashed potatoes, rice, noodles, roasts, and holiday dinners.
Servings: 6
Calories: 66kcal
Equipment
Ingredients
- 2 teaspoon Olive oil
- 3 to 4 Garlic cloves finely chopped
- 1 Onion big, finely chopped
- 8 to 10 oz mushrooms sliced
- 1 tablespoon Soy sauce
- 1 teaspoon Italian herb dried
- 1 to 2 tablespoon Parsley or cilantro, rosemary, or thyme, fresh, finely chopped
- ¼ cup Flour
- 3 Cups Vegetable broth
- ½ teaspoon Red pepper flakes
- Salt to taste
Instructions
- Heat olive oil in a pan. Add garlic cloves and sauté for a few seconds.2 teaspoon Olive oil, 3 to 4 Garlic cloves
- Add the onions and sauté until they become translucent.1 Onion
- Now add the mushrooms and cook until they are soft, 6 to 8 minutes.8 to 10 oz mushrooms
- Now add the soy sauce and herbs, and mix.1 tablespoon Soy sauce, 1 teaspoon Italian herb, 1 to 2 tablespoon Parsley
- Sprinkle the flour and stir for 30 seconds to one minute.¼ cup Flour
- Add the broth and simmer for 12 to 15 minutes, or until the gravy has reached the desired consistency, whisking frequently.3 Cups Vegetable broth
- Season with salt and pepper flakes.½ teaspoon Red pepper flakes, Salt
- Serve and enjoy.
Video
Notes
- To make this dish gluten-free, use cornstarch or rice flour instead of all-purpose flour, and tamari instead of soy sauce.
- Instead of broth, you can even use bouillon dissolved in water.
- You can also make this dish 2 to 3 days in advance. Simply splash water or broth over it and reheat before serving.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 646mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg