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.

Check out a video on how to easily make the Hearty Vegetarian Mushroom Gravy recipe:

Hearty Vegetarian Mushroom Gravy
 
Prep time
Cook time
Total time
 
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

 

Other delicious sides and mushroom recipes to check out:
Delicious and Healthy Protein Mashed Potatoes
Egg, Mushroom, and Potato Pizza
Marinated Portobello Mushroom Burger
Farro and Mushroom Breakfast Bowl
Cauliflower Deep Dish Pesto and Mushroom Pizza
Savory Kale and Mushroom Crepe
Wild Mushroom Artichoke Stuffing

Recipe by: Alison Hoffman, BS, Dietetic Student

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