Hearty Vegetarian Mushroom Gravy
 
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Cook time
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Each year around November, when the air begins to chill, I crave warm, hearty, and comforting food. This Hearty Vegetarian Mushroom Gravy recipe was inspired by my love for mushrooms and is a cross between a gravy and stroganoff. It’s a veggie filled delight that will leave you feeling satisfied and provides your body with a wonderful supply of selenium, vitamin D, and vitamin B6. This dish would make the perfect vegetable side or you can use it as a gravy at Thanksgiving or Christmas, too. I like drizzling it over mashed potatoes (get a recipe here) or just enjoying it as a stand-alone veggie dish. As written, this is a vegetarian dish and can be made vegan by removing or subbing the crème fraîche for your favorite non-dairy sour cream. *I love using this Kyocera Ceramic Knife to easily chop the onion and chives. It stays sharp and never needs sharpening.
Author:
Recipe type: Vegetable Side Dish
Cuisine: American
Serves: 4-9
Ingredients
  • 2 Tbsp olive oil
  • 4 sprigs of rosemary, fresh
  • 4 cloves of garlic, minced
  • 1½ yellow onions, sliced
  • 1lb mixed mushrooms, slicing or tearing any large mushrooms
  • 4 cup reduced sodium mushroom broth, divided
  • 2 Tbsp red wine vinegar
  • 3 Tbsp all purpose flour
  • Salt and pepper to taste
  • Dollop of crème fraîche (optional, sub or remove to make vegan)
  • 1 Tbsp chives, chopped for garnish
Instructions
  1. Heat olive oil in a pan over medium heat. Strip rosemary leaves from sprigs and place the leaves into the hot oil. Add garlic and cook for 30 seconds.
  2. Add onions and sauté for 8 minutes, or until onions begin to brown.
  3. Add mushrooms and cook for 10 minutes, or until onions and mushrooms are caramelized, stirring occasionally.
  4. Deglaze the pan by adding 1 cup of mushroom broth and red wine vinegar, while scraping the crispy bits from the bottom of the pan.
  5. Bring to a simmer, reduce heat to low, and reduce by half. Add in flour and stir. Cook for 1 minute, stirring frequently.
  6. Slowly add the remaining 3 cups of broth to the pan, reduce to desired thickness. Season with salt and pepper, to taste.
  7. Serve as a stand alone item or with your favorite starch such as mashed potatoes, rice, or pasta. This is a delicious gravy over turkey, too. Add a dollop of creme fraiche as desired and top with chives.
Nutrition Information
Serving size: ½ cup as a gravy; 1 cup as a side dish Calories: 59 Fat: 3 Saturated fat: 0 Carbohydrates: 6 Sugar: 2 Sodium: 119 Fiber: 1 Protein: 2 Cholesterol: 0
Recipe by Sarah Koszyk at https://sarahkoszyk.com/hearty-vegetarian-mushroom-gravy/