Vegan Mushroom Gravy

Finished gravy in a skillet with a wooden spoon

You will want to pour this vegan mushroom gravy everything! Made with portobello mushrooms and red wine, it is rich and deep in flavor. Gluten-free adaptable for a delicious and inclusive choice for holiday dinners.

5 from 1 vote

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 47kcal

Author: Sarah McMinn

Ingredients

2 tablespoons olive oil
2 cups baby portobellos, thinly sliced
½ large yellow onion, thinly sliced
3-4 cloves of garlic, minced
¼ cup all-purpose flour
2 cups vegetable broth
½ cup dry red wine
½ teaspoon dried sage
⅛ teaspoon allspice
salt and pepper, to taste

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Instructions

Heat oil in a medium skillet over medium-high heat. Add onions and garlic and sauté for about 2-3 minutes, stirring occasionally, until the onions are translucent and fragrant.
Stir in the flour and cook for 2 minutes, stirring constantly. It will be very thick and want to stick to the bottom; keep stirring to prevent the flour from burning.
Add mushrooms, vegetable broth, red wine, and spices and stir together. Bring to a boil. Once boiling, stir constantly for 5-7 minutes, until gravy begins to thicken. Taste and adjust seasoning. If the gravy is too thick, add a bit of extra vegetable broth. If your gravy is too thin, you can combine 1 tablespoon of water and 1 tablespoon of flour in a small bowl. Mix it very well and then stir it into the gravy.
For a smooth gravy, you can blend it in a food processor or with an immersion blender. If you prefer having some texture, serve your gravy straight from the saucepot.

Notes

Serving and SToring – Serve this gravy immediately. You can serve mushroom gravy over rolls or biscuits, roasted veggies, or mashed cauliflower. If you have leftovers, allow it to cool completely and then place the gravy in an airtight container. You can store the gravy for about 3 to 4 days in the refrigerator. You could also freeze the gravy for up to 6 months. Place the gravy in a freezer safe container and leave a little bit of room at the top so it can expand some when frozen. When you are ready to serve it, thaw it in the refrigerator overnight.

Make in Advance - When possible, I recommend fresh gravy, but you can definitely make it a day or two ahead of time if you need to. Just make sure you store it in an airtight container and reheat either on the stove over low heat or in the microwave. To reheat, you can either place the gravy in the microwave for about 1 to 2 minutes or until hot. Or you can reheat it on the stovetop over low heat. If the gravy is too thick, you can add a bit more vegetable broth to thin it out a bit.

Recipe Tips

Don’t add more flour to the gravy as it boils, this will cause lumps to form in the gravy. If your gravy is too thin, you can combine 1 tablespoon of water and 1 tablespoon of flour in a small bowl. Mix it very well and then stir it into the gravy. You should notice the gravy start to thicken quickly.
If you need to thin the gravy a bit, add small amounts of liquid at a time and stir it in before adding more. Do not add more than 2 tablespoons at a time.
Once you start cooking the flour or cornstarch, don’t stop stirring! This will cause the flour to burn and stick to the bottom of your pan.

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