Easy Vegetarian Mushroom Gravy

I’m not one to boast when I’m right about something (If my husband is reading this, he is coming to call me out right now), but when it comes to proving meat eaters wrong about vegetarians missing out, yeah. I like to bask in that feeling. I bask in it hard.

When you cut meats like beef + poultry out of your diet, you don’t always immediately realize what you’re saying goodbye to. Things come to you gradually as time passes and when the holidays roll around, there may be a *facepalm* or two.

Because gravy.

I can do without the turkey, but the scrumptious stuffing and fluffy mashed potatoes are a must — and you can’t eat those things nekkid. What am I going to drizzle on my shizzle? This realization caused a wave of anxiety to rush over me. My head spun. You might even say I went off the rails on a gravy train…

What’s a veg-head to do?

Get creative. Hit the kitchen, raid the pantry, test things out and make things work — ’cause that’s what we do.

And then we boast about it.

No meat drippings? It’s still gravy, baby.

Easy Vegetarian Mushroom Gravy

If you’re the vegetarian in your family, lug this good stuff to your TG dinner; if you’re hosting and have vegetarian guests, be a gracious host, will ya?

This shit’s so good, it’ll even float a meat-eaters gravy boat.

HAVE YOU MADE THIS RECIPE? SNAP A PIC AND TAG ME ON INSTA! @KILLING__THYME/#KILLINGTHYME

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Easy Vegetarian Mushroom Gravy

Miso brings the umami we crave to this mushroom gravy. This is a holiday dinner must for any vegetarian!

Course Sauce, Side, Vegetarian

Cuisine Vegetarian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Author Killing Thyme

Ingredients

• 1 Tbsp butter
• 4 cloves garlic minced
• 2 Tbsp shallots minced
• 1 cup roughly chopped baby bella mushrooms
• 1 TBSP Miso paste
• 2 cup vegetable stock
• 2 Tbsp Corn starch

Instructions

• In a small saucepan, melt butter over moderate heat.
• Add the garlic and shallots, and simmer until garlic is fragrant and shallots are tender — approx. 2 minutes. Stir often to avoid browning the garlic.
• Add the chopped mushrooms and miso paste. Stir to coat, and cook for another 2 minutes.
• Add the vegetable stock and bring to a simmer. Simmer for 5 minutes.
• Carefully transfer the contents of the saucepan to a blender or food processor. Set the saucepan aside (you'll need it again).
• Blend until smooth. You may end up with small bits of mushroom, but that's fine. Your gravy won't feel textured or lumpy.
• Once smooth, carefully transfer the mixture back to the saucepan.
• Bring to a boil.
• Add corn starch, as per the instructions on the package, to thicken the mixture to your liking. (See notes.)
• Once you achieve the level of thickness you want, transfer the gravy to a gravy boat and serve.

Notes

For most corn starch, all you need to do is mix 1/4 cup cold water with 2 Tbsp corn starch. Stir vigorously until corn starch is well blended into the water and there are no clumps. Then, gradually whisk the corn starch mixture into your boiling sauce. It will thicken almost immediately. But again, double check with the directions on the package,