Makes about 2 cups
This gravy is vegetarian, but just as rich as the gravy you would make with roasted turkey or chicken. It is thickened quickly with a corn starch slurry, but you can use potato starch or even a pre-cooked roux, if you would prefer. Make this gravy a few weeks ahead, if you like, and freeze in a covered container.
- 1/4 cup olive oil
- 1 1/2 lb mixed mushrooms, roughly chopped
- 1 large yellow onion, chopped (leave the skin on for added color, if you like)
- 6 cloves garlic, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup dry white wine (vegan, if preferred)
- 3 tablespoons soy sauce or gluten-free tamari
- 1 quart vegetable stock
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 3 tablespoons corn starch
- 5 tablespoons water
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper, and stir to combine. Cook until the mushrooms and onions are very soft and browned around the edges, about 15 minutes.
- Add the wine and soy sauce, and bring to a simmer. Simmer until reduced by about half, 2 to 3 minutes. Add the vegetable stock and the herbs, and bring to a simmer.
- Cover and cook until the mixture is very fragrant and the cooking juices are flavorful and rich, about 25 minutes.
- Carefully strain the mixture through a fine mesh strainer. Wipe out the pan and return the broth to the pan. Bring to a simmer over medium heat.
- In a small bowl, whisk together the corn starch and water. While whisking the broth mixture, slowly stream in the corn starch mixture a little bit at a time. Allow the mixture to come to a boil after adding about half of the corn starch and only add more if you would like the gravy to be thicker.
- Adjust the seasoning with salt and pepper before serving.