This gravy begs to be poured over mashed potatoes and biscuits and really anywhere that gravy would be appropriate. A lot of the flavor of the gravy depends on the flavor of the broth. If you ain’t got time to make your own, I like to use “chicken” flavored broths, either in concentrate or powder form. Better Than Bullion or Frontier both make flavorful broths. The nutritional yeast is optional here, but it does make the gravy a little more creamier, plus adds an extra depth of savory flavor.
4 cups vegetable broth
1/2 cup all purpose flour
1 medium yellow onion, diced small
2 Tablespoons olive oil
16 oz cremini mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Several dashes fresh black pepper
1/2 cup dry white wine (chardonnay is great)
2 tablespoons nutritional yeast
In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.
Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.
Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.
Taste for salt and pepper and serve.
Isa, I don’t have any nutritional yeast any suggestions for a substitute or something else to add flavor.
Tried this recipe: cut it in half and did half vegetarian and half with drippings from a turkey. The veg version was better BY FAR! Two slight changes we made, were to add 2 star anise pods to the sautee of mushroom, garlic etc, and we only had 8 oz of mushrooms. Used a standard “garden vegetable broth,” nothing fancy. The gravy was brilliant!! Thank you!
How necessary is the wine in this recipe? Will omitting it completely ruin the gravy?
I’m sure it will still work fine without wine. But it’s more fun when you have a glass on the side.
Does this recipe turn out well if using gluten-free flour?
Well I had Baby Bella mushrooms I wanted to use, no white wine or nutritional yeast on hand, still the recipe turned out incredibly delicious. I was even asked to share the recipe and have added it to my list of holiday bests. Thank you!
I used hand picked Chanterelle mushrooms for this build. After cleaning the shrooms i sliced them and tossed in the pan to cook’em once they were done i shoved’em off to the side and melted 2-3 TBS of butter, tossed in chopped onions n gaaalic and cooked them down as well. I tossed in the above stated herbage adding Rosemary as well, because why not. The end result was fabulous that pared well with baked spuds n smoked pork loin. Thank you for the plans.