This easy recipe for homemade mushroom gravy is the perfect way to add flavor to your favorite comfort foods. It’s made from simple ingredients and can easily be made vegan. Perfect to top your potato or vegetable dishes.
8 ½ounces(250g, 3 cups) mushroomscleaned and sliced
3tablespoonsall-purpose flour(plain flour, or gluten-free flour)
½cup(120ml) red wineoptional
3cups(700ml) vegetable stock or mushroom stock
2sprigs of fresh thyme
¼teaspoonground black pepper
Heat the butter in a pot or large skillet over a medium heat until melted. Add the mushrooms and stir, then reduce the heat slightly and cook, stirring occasionally, until all the moisture evaporates - about 15 minutes.
Stir in the flour, and heat, stirring constantly, for 3 minutes.
Stir in the red wine (or extra stock) and allow it to bubble for a moment, then add the stock and stir well. Add the pepper and sprigs of thyme.
Bring it to the boil, then reduce the heat and simmer for 25 minutes or until thick. You will need to stir regularly. Taste and adjust seasoning if desired. Remove the sprigs of thyme before serving.
If you don’t have fresh thyme sprigs, substitute for 1 teaspoon dried thyme.If you’re worried about clumps of flour in your gravy, whisk it with a small amount of stock to make a paste before adding to the mushrooms.This recipe does not call for any additional salt as vegetable stock or mushroom stock is naturally salted.Taste test your gravy to adjust seasonings as necessary.Add fresh garlic and onion to saute with the mushrooms.Along with the fresh thyme, add a sprig of rosemary or sage.For a slightly tangy gravy, add 1-2 tablespoon of Apple Cider Vinegar.