Gravy doesn’t need to be hard, or contain meat, to be delicious! This vegetarian mushroom gravy contains bold flavours, is easy to make, and by using oil instead of butter, you have a vegan gravy!!
The wonderful weekend is over and we are back to the work week!
Kiddo and I spent a good chunk of our Saturday working on the front yard.
Since the pool installation at the end of August last year, our grass in the front has looked, well, it hasn’t been grass! The machines really did a number on our yard. Thankfully our neighbours have been understanding and realize that we do plan to eventually get sod (should be this week!) Still lots of landscaping to do around the pool, but hey, we always manage 😉
Before the weekend even began I had this vegetarian mushroom gravy ready to go! That is because we knew we were indulging in homemade poutines!! Poutines are my FAVOURITE MEAL EVER! Seriously, a true Canadian meal, I eat it at least once a week from our favourite poutine store that makes their own homemade gravy. It can add up quickly, but with how expensive cheese curds are, I don’t find their prices crazy for the amount you get.
My last poutine was 3.5 lbs… Yes, I ate it ALL!
Don’t worry, tomorrow’s grilled potato poutine in partnership with The Little Potato Company is not that big, but it sure is filling! Something about Creamer potatoes instead of fries just makes the dish more filling.
However, this vegetarian mushroom gravy is not just for poutines! Perfect for holiday dinners, hot sandwiches, or a more robust mac & cheese, people won’t even realize that meat is missing! It is also easily made vegan by using oil instead of butter. I actually like to mix butter and oil (something I have done since I was a kid!) But it is all up to you!
I do want to mention some helpful tips.
The recipe is not gluten-free. I used all-purpose flour. You can try subbing in gluten-free flour but I have not tried it. Since I did blend my gravy in the end, I am wondering if flour is needed at all.
Usually people use dry mushrooms for bolder flavours, but I find them very expensive at my grocery stores. I don’t have an Asian grocery store nearby or I would take advantage of that (a helpful reader gave me that tip!) Using basic grocery store ingredients not only creates an easy gravy, but it is cost-effective, too!
You can cook your gravy for as long as you like, yielding stronger flavours (and probably thicker gravy without having to blend it!) However, I don’t mind the blending method as you know all the veggies are getting in there 😉
And there we have it! I look forward to a roasted version of this gravy, along with a grilled version! Make sure to checkout the grilled potato poutine going live tomorrow!
Yields 5 1/2 cups
A hearty vegetarian mushroom gravy that pairs nicely with meat meals! Easily made vegan by omitting the butter.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 2 tbsp. butter or oil
- 1 large onion, roughly chopped
- l large carrot, halved lengthwise and sliced
- 2 celery stalks, sliced
- 8 oz button mushrooms, sliced
- 3 dry bay leaves
- 2 sprigs of fresh thyme
- Salt and pepper
- 4 garlic cloves, minced
- 1 tbsp. tomato paste
- 1 tbsp. all-purpose flour
- 1/4 cup white wine
- 6 cups broth (I used a mix of vegetable broth and mushroom broth.)
- Place a large frying pan over medium-high heat. Add butter and/or oil and once bubbling, add in onion, carrot, celery, mushrooms, bay leaves, thyme, salt, and pepper.
- Cook, stirring occasionally, until veggies begin to golden, about 10 minutes. Reduce heat to medium and stir in garlic. Continue cooking for about 10 more minutes, stirring often as the mixture should be beginning to stick to the pan (that is okay! If it gets really bad, you can deglaze the pan a bit with broth.)
- Stir in tomato paste and flour, and cook for 2-5 minutes, stirring frequently (sticky, sticky!)
- Pour in broth and scrape the bottom of the pan to get all the brown bits off (flavour!) Cook until most of the wine has dissipated.
- Pour in broth and raise heat to high. Bring to a boil, reduce heat, and simmer for 20 minutes, or until mixture has reduced and thickened (you can simmer for hours if you like!)
- Remove bay leaves and fresh herbs and transfer liquid to a blender. Puree until smooth.
- Store in airtight container in your refrigerator for 3 days!
Yield depends on how long you simmer the gravy. The longer you cook the veggies, the bolder the flavours 🙂 Same goes for the simmering stage!
Need something to pair this meal with?! Here are my recommendations:
Instant Pot Pork Medallions with Herbs and Mushrooms from Dish in the Kitchen
Old Fashioned Dairy-Free and Gluten-Free Meatloaf from Food Meanderings