Thanks for posting this recipe, looks terrific! Gonna make some soon with the chickpea cutlets!

I like a tablespoon of tahini in my mushroom gravy. If I’m paitent enough, I also toast the flour slightly in a dry pan before adding it to the recipe.

How about using a kombu seaweed broth for this gravy(or kombu and shiitake)? It is full of umami( the “meaty ” taste). I do this always when preparing similar dishes. Great recipe, I will try for sure, but with “my” kombu broth. :-)

Is there a substitute I may use for the wine?

I cannot wait to make this! Is it OK to make it the day before?

BONNIE-Just use water instead of wine. It still turns out great!

unsweetened soy or almond milk works nicely too :)

thanks so much,Sarah. i cannot wait to make this :P

KK- YES! Just chill it and then add a little soymilk (or half and half if you’re not vegan) when you reheat.

I made this for Thanksgiving a couple of days ago to go along with my homemade “turkey” loaf, and it is the best gravy I’ve ever had! I’m on a low-iodine diet this year over the holiday, so I had to do a lot of planning and substituting, but was able to make this by the book, so to speak. Thanks for a great recipe! I can’t wait to use this all the time now.

I made this a few nights ago with the mashed potatoes…It was the best shroom gravy this boy has ever had…LOVED IT!!!!

I have made a very similar recipe before and I suggest making a very dark brown roux with the oil & flour (toasting the flour can also work but burns more easily). Adding a dash of shoyu or tamari (or even worcestershire) sauce also adds a little more depth and complexity. I also usually throw in a couple of shiitakes and maybe a dried mushroom or two (such as cloud ears). These extra elements really boost the deep “brown” flavor that is the hallmark of really great gravies.

If reconstituting dried mushrooms, you can use the soaking water as part of the liquid or use as a sub for the wine.

Made this for my non-veg mum and hubby, they hardly noticed that it wasn’t “real” gravy! It’s SOO good!
I made it the night before and chilled it so just to reheat for dinner time. Great recipe and fantastic out come!

Most amazing gravy ever – damn delicious on Linda McCartney Country Pies! Dry white wine an mushrooms were so made for each other…

Variation:
A 1/4 recipe feeds two people, with the following tweaks:

- 2 cloves of garlic (rather than 1)
- White button mushrooms instead of cremini (I once saw cremini mushrooms in a very posh store… But this time I just grabbed button mushrooms on the way home!)
- Handful dried field mushrooms (soaked for about 20 minutes in boiling water, drained, conserving liquid) added to 4 ounces fresh mushrooms
- Used mushroom soaking liquid in instant vegetable stock for extra mushroom punch (this also deepened the colour to a gorgeous brown!)
- Just a pinch of thyme – not too herby
- I probably added more like 1/4 cup chardonnay than 1/8
- I didn’t have sage on hand, so made do without

I live in the UK, and nutritional yeast is rare… I bought mine online from goodnessdirect.co.uk.

So delicious I literally drank some of it. Even my gravy-phobic husband loved it! SCORE

This was delcious and so yummy! My family and friends non-vegans and non-vegetarians loved it!!!!

I made this last night to go with chickpea cutlets and roasted potatoes, carrots and corn. I made this, because I trust you, I needed a gravy and I trust you. Because honestly, I hate mushrooms, I have since I was a child.
This was ridiculously good! and will be my go to gravy recipe from now on. Thank you!

1 word..YUM : )

Do you think it’s possible to cut this recipe in half since I’ll most likely be the only one enjoying this at Thanksgiving dinner? If not, what would be the best way to store the gravy to use in time.

whatz the brand of a good tasting vegetable broth. I think the one i tried was by Imagine and it was AWFUL; both their “mushroom soup/broth” and “vegetable broth.” thank you!

I’m looking to go gluten-free on this, and last year i tried sorghum flour but it didn’t ever thicken up as much as i wanted it to. Can i sub cornstarch (or arrowroot) for the flour? How much cornstarch would you recommend i use? One site recommended i just halve the amount of flour, but a 1/4 of cornstarch sounds like a lot . . .

1/4 of cornstarch will be a lot, because that baby really thickens things up — more than flour does!! I would just add cornstarch a tablespoon at a time, stirring it in there, and just eyeballing the consistency until it looks thick enough to you. I believe that would work just fine. You can also use tapioca flour (Gluten Free – Bob’s Red Mill) for future reference, and that tends to make things thicken too.

Hey, can I share this recipe and your fluffly mashed potatoes on my blog formy Thanksgiving Recipe Roundup? Shoot me an email virtuallyveganmama@gmail.com

Thanks!

Jen

OMG! This gravy is amazing! I substituted vermouth for white wine because that’s what I had on hand and it worked fine. And Caiti – I halved the recipe with no problem at all. I want to go back to the kitchen and just eat it with a spoon.

This gravy is delicious. I made half the recipe and used shallots instead of onions, plus I added a tablespoon of Japanese miso for more flavor. I can’t wait to smother my chickpea cutlets and mashed potatoes tonight. Happy Tofu Day!

My son hates mushrooms. Not the flavor, just the texture. Curious, if the veggie broth could be replaced with mushroom broth and the real mushrooms left out, would the flavor be the same?

Would this freeze well? i just made it (seriously yum!) and it made a ton.

Tonight was my second time making this, both times I’ve used the leftover broth from Isa’s seitan recipe. Works perfectly! I served over a bed of arugula, wild rice, chickpea cutlets and roasted broccoli. Better then anything I could find at a restaurant! Total comfort food!

This gravy is terriffic! I’ve made it for Thanksgiving for the past two years, and it gets lots of thumbs up from the omnis in my family. It paired perfectly with the nutloaf from The Kitchn. I’ll be making both dishes again and again in the years to come.

well i tasted it, it passes my tests, just hope the meat eating boys i’m feeding tomorrow like it. happy thanksgiving everyone.

My local WF market had the Imagine brand low sodium no-chicken broth. Do you think that would work?

This absolutely made the Thanksgiving herbed breaded tofu and mashed potatoes sing. I substituted sherry for the wine. It would maybe have be too much on the shitake and leek stuffed seitan. (I haven’t made that yet).

I really thought this would end up thicker. It smelled amazing while I was cooking the mushrooms and herbs, but the end product disappointed me. Maybe I should have added more salt and pepper. If I try this again, I would add less broth, too, so it is a bit thicker…

Made this last evening and everyone loved it! 2 meat-eating young men (18,20) proclaimed it the best gravy they had ever had. High praise! I added vegan Worcestershire and a small splash of red wine vinegar. Delicious! Thank you.

Best. Gravy. Ever. Thank you, Isa!

OH MAN, good ole’ gravy! We make this on the regular now and LOVE it every time.
I’ve had to work on the saliness of the recipe, as the mushroom broth makes it SOO salty. I’m careful now to not add any more salt at all.
I also use a mix of Cremini and Bellas, which might not make a difference at all, but I love me some bells.
This goes great over a lentil loaf and some mashed taters – Made this ahead of time for Christmas dinner tonight.