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–+ servings

Mushroom Gravy

Gluten free, vegan, dairy free, egg free, refined sugar free, Christmas
4.75 from 8 votes
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Course: Sauce
Cuisine: British
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 500 ml
Author: James Wythe
Cost: £4

Ingredients

  • 3 tbsp olive oil
  • 3 garlic cloves crushed
  • 1 large red onion sliced
  • 375 g chestnut mushrooms sliced
  • 3 sprigs rosemary chopped
  • Large handful fresh thyme chopped
  • 500 ml veg stock
  • 1 1/2 tbsp tamari (gluten-free soy sauce) (22.5ml)
  • 2 tbsp corn flour (16g)
  • 1 tbsp cacao powder (8g)
  • Salt & pepper
Metric - US Customary

Instructions

  • Finely dice the onion, slice the mushrooms and finely chop the herbs
  • Heat a small pot on a medium heat, add the olive oil, onion, garlic, mushrooms, rosemary and thyme with a pinch of salt and fry for 5 minutes until the mushrooms soften
  • Add the 500ml stock, 1 ½ tbsp tamari and 1 tbsp cacao powder and mix together
  • Now whisk in the 2 tbsp corn flour to stop any clumps
  • Simmer for roughly 10 minutes (or to your desired consistency)
  • Finally strain it by placing a sieve over a jug and pouring in the gravy. Making sure to press it down to extract all the liquid.

Notes

Top Tips:
  • After you fry the onion, garlic, mushrooms, rosemary and thyme and you add in the veg stock be sure to deglaze the pan to get all the browned bits. When you deglaze the pan, you are scraping up the browned bits and dissolving it into your liquid. The fond (fancy term for cooked food bits), are the source of a ton of flavour that you don't want to miss out on. Simply add in a splash of the veg stock, give the bottom of your pan a scrape with a wooden spoon or spatula and you're good to go!
  • If you strain the gravy, you can save 2-3 pieces of mushroom ahead of time to fry again to place on your gravy as garnish. Just something to make it look fancy and impress your guests!
  • While harder to find at times, if you have mushroom stock, feel free to substitute it in place of the veg stock to give your vegan gravy a stronger mushroom flavour.
  • Be sure you are purchasing tamari and not soy sauce if you are making this gluten-free gravy for gluten-free guests. Tamari and soy sauce are not interchangeable as soy sauce contains gluten.
Make This Vegan Gravy In Advance:
  • Follow the instructions then allow the veggie gravy to cool and store it in a sealed container in the fridge and reheat.
Leftovers:
You can freeze any leftovers to save for another day! Simply allow to defrost and reheat until hot.