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mushroom gravy

Mushroom Rosemary Red Wine Gravy

Maybe we agree to call this mushroom rosemary red wine reduction sauce instead of gravy? Because gravy brings down this gourmet sauce where it doesn't belong. Nonetheless, this vegan mushroom gravy is a rich, flavorful alternative to traditional meat-based gravies and just might be the highlight of your holiday meals no matter how meaty or not your friends and family eat. Packed with umami from mushrooms, aromatic herbs, and a splash of red wine, this gravy delivers a complex taste that's totally fire. Search no more, friend. You're going to be looking for stuff to put this on.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Sauces, Sides
Cuisine: American
Calories: 75
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 2 Tablespoons (30 ml) olive oil
  • 1 whole white onion, chopped
  • 1 cup (240 ml) mushrooms
  • 5 garlic cloves, chopped
  • 1/8 cup (30 ml) fresh rosemary
  • 1/4 cup (60 ml) red wine
  • 1 1/2 cups (360 ml) vegetable broth
  • 1/4 cup (60 ml) soy sauce
  • 2 Tablespoons (30 ml) tapioca flour
  • Salt and pepper to taste

Method
 

  1. In a large pan over medium heat, sauté onions in olive oil for a few minutes.
  2. Add mushrooms and cook for 10 minutes.
  3. Add garlic and rosemary, cook for 2 minutes.
  4. Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
  5. Remove the rosemary.
  6. Transfer 75% of the gravy to blender container.
  7. Blend on high for 5 minutes.
  8. Return blended gravy to the pan and mix with the remaining 25% of unprocessed gravy.
  9. Season with salt and pepper to taste.

Nutrition

Calories: 75kcal

Video

Notes

  • This recipe is flexible and can be adjusted to taste. Measurements don't need to be exact, except for the tapioca flour.
  • Tapioca flour (also known as tapioca starch) is used for thickening instead of traditional corn starch.
  • Keeping 25% of the vegetable mixture unblended adds texture to the gravy.

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