Mushroom thyme gravy [Vegetarian]

Jaymi's Notes:
We're getting into the holiday season and that means traditional feasts with all the trimmings, and everything topped with gravy. Yum! Here is a recipe for a delicious vegetarian version of the must-have topping in a holiday meal. I loved the hearty flavor of this gravy, with a rich flavor that holds its own against everything from stuffing to mashed potatoes to a little something extra on a casserole. No meat drippings needed -- the mushrooms add all the heartiness you could want!

More on The Cooking Project.

Kelly's Recipe:

What is Thanksgiving dinner without gravy? Just because you are having a vegetarian meal doesn't mean you have to forgoe what is to me, one of the most important elements of the dinner.

Gravy ties all of the flavours on the plate together. Not only that, everyone likes to sop up their gravy with mashed potatoes or biscuits. This is a very flavourful gravy and it worked perfectly with the tofu cake stuffed with brown rice and mushrooms. We had some left over and I've used it on a few other things. It would be delicious over potatoes or rice, and I poured it over some steamed cauliflower and it was great.

This recipes is from the website Food52.

© Jaymi Heimbuch

Mushroom Thyme Gravy

1/3 cup dried mushrooms (shiitake or mixed)
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoon minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme
salt & pepper

1. Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.

2. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

3. In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened. Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.

4. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

5. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.

You can leave it as is, with the chunks of diced mushroom for texture like this:
© Jaymi Heimbuch

Or you can use a wand blender to blend it to a smooth consistency like this:
© Jaymi Heimbuch

This pairs great with walnut-apple stuffing:
© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegetarian | Weekday Vegetarian

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