Description
This creamy mushroom gravy is perfect for serving over mashed potatoes or as a savory sauce for your favorite dishes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms (sliced 1/8 inch or 3 mm thick)
- ½ teaspoon salt
- black pepper
- 2 cloves garlic (grated)
- 2 tablespoons butter (or non-dairy butter)
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth (add more for a thinner gravy)
- 1 sprig rosemary (or 1/2 teaspoon dried rosemary)
- 1 tablespoon soy sauce (reduced-sodium)
Instructions
- Prep the Mushrooms: Wipe 1 pound mushrooms with a damp paper towel (or rinse quickly if very dirty). Slice them thin so they cook evenly.
- Cook the Mushrooms: Heat 2 tablespoons extra virgin olive oil in a wide pan over medium-high heat. Add mushrooms, ½ teaspoon salt, and pepper, stirring now and then, until the mushrooms release their water and the pan looks dry, cooking until they turn brown. Add 2 cloves garlic (grated) and cook for 30 seconds, just until it smells good. Move mushrooms to a plate.
- Make the Gravy: In the same pan, melt 2 tablespoons butter over medium heat. Stir in 4 tablespoons all-purpose flour and let it bubble gently for about 1 minute. Pour in 2 cups vegetable broth, 1 sprig rosemary, and 1 tablespoon soy sauce, stirring the whole time so there are no lumps. Cook until the gravy thickens.
- Finish and Serve: Add the mushrooms back to the pan and stir. Simmer for 1–2 minutes and adjust salt or add a splash of broth if it’s too thick. Serve warm.
Notes
- Best served with mashed potatoes, rice, or over pasta.
- Can be made dairy-free by using non-dairy butter.
- Add more vegetable broth for a thinner consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg