Mushroom gravy
Plant-based recipes like this mushroom gravy are a delicious way to celebrate — and reduce your impact on the environment.
One way to celebrate a special occasion or holiday in a healthier and more sustainable way is to go meatless — or partially meatless. If you like your roasted turkey, don’t fret. Go meatless with your side dishes. This mushroom gravy is an ode to umami that will supplant any sausage gravy.
The combination of mushroom and soy is savory and delicious and will eliminate your desire for sausage or bacon in side dishes. It can be served over turkey, potatoes, biscuits, roasted squash, green beans, and more.
Servings: 8
Ingredients
- 1 tablespoon extra-virgin olive oil
- 10 ounces cremini mushrooms, wiped clean, stemmed, and cut into thin slices
- 2 medium shallots, finely chopped
- 1 garlic clove, finely chopped
- 4 sage leaves, minced
- 2 sprigs thyme, leaves minced
- 1 to 2 tablespoons dry sherry (optional)
- 1/4 teaspoon red pepper flakes
- Scant 1/8 teaspoon ground clove
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/4 cups whole or reduced-fat milk
- Zest and juice of 1/2 small lemon
Directions
- Heat a sauté pan over medium heat and add the olive oil. When hot, add the mushrooms and cook until softened and starting to brown, about 2 to 3 minutes.
- Add shallots and garlic to the mushrooms. Stir to combine.
- When the shallots are translucent and softened, add the sage, thyme, and sherry, if using, and cook until the liquid is almost evaporated.
- Pour the mushroom mixture into the bowl of a food processor and add the red pepper flakes, clove, soy sauce, and maple syrup. Pulse to combine.
- Place the pan back over medium heat and add the butter.
- After it melts and the foaming subsides, add the flour and stir constantly until the roux (butter plus flour) is lightly brown and fragrant, about 3 to 4 minutes.
- Add the milk slowly, whisking to combine. The mixture may look clumpy at first but keep whisking until smooth. Heat until the edges are bubbling and the mixture thickens slightly.
- Pour milk mixture into the food processor and pulse until well combined.
- Add the lemon zest and juice and pulse some more. A slightly chunky texture is good. Taste and adjust seasoning with salt or lemon juice as needed.
- Return mushroom gravy to the pan over low heat and keep warm until ready to serve.
Nutrition information (per serving)
- Calories: 70
- Total fat: 4 g
- Saturated fat: 1.5 g
- Cholesterol: 5 mg
- Sodium: 20 mg
- Total carbohydrate: 8 g
- Dietary fiber: 0 g
- Total sugars: 4 g
- Protein: 3 g
Note: Does not include added salt.