If you’re after a plant-based alternative to a turkey or chicken gravy, then this vegan mushroom-based recipe is really a fantastic option.
Using exactly the same techniques as a make-ahead gravy made with chicken or turkey stock, this gravy instead uses meaty and umami-rich dried porcini mushrooms and some other plant-based swaps to make a really delicious gravy perfect for both herbivores and carnivores alike.
In fact, this gravy is an excellent option if you’re entertaining both vegetarians and meat-eaters but only want to make one batch for everyone. It is so rich and flavourful, that it’s just as welcome on some roasted tofu, a braised portobello or a cauliflower steak as it is on a golden, roasted chicken.
How to Make Vegan Porcini Mushroom Gravy
To begin, you need to rehydrate your porcini mushrooms. These are providing the basis of flavour for your gravy, as we’re going to use the soaking liquid when making the actual sauce later.
Simply bring some vegetable stock (I recommend using homemade or a high-quality – and low-sodium – storebought stock) to a gentle simmer in a small saucepan. Meanwhile set some dried porcini mushrooms in a heatproof bowl.
Once the stock is simmering, pour it over the mushrooms ensuring they’re completely submerged. Cover the bowl – I simply place an inverted plate on top – and let the mushrooms rehydrate and soak for about 10 to 15 minutes.
After they’re done soaking, use your hands to remove the mushrooms from the soaking liquid and squeeze any excess out of the mushrooms into the bowl. Reserve the soaking liquid and roughly chop the mushrooms. I do the same step in my mushroom cottage pie recipe.
While your porcinis are soaking, dry out the same saucepan and place a few tablespoons of olive oil in the pan. Set it over medium heat. Once shimmering, add a finely diced shallot and a generous pinch of salt. Cook the shallots until they’re softened and translucent, about 2-3 minutes.
Then, add some chopped sage and thyme and cook just until fragrant. Then, sprinkle over a bit of flour. Cook, stirring constantly, until the flour takes on a deeply nutty aroma and begins to toast a bit – about 3 minutes.
Next, deglaze with a bit of dry white wine. Stir it into the flour mixture and cook just until the strong alcoholic smell has cooked off. Then, whisking constantly, stream in the mushroom-soaking liquid and a bit of soy sauce. Add the chopped porcinis and bring everything up to a gentle simmer.
Let the gravy simmer away for about 5-10 minutes, just until it’s deeply flavourful and thickened. Once you’ve reached this stage, set a fine mesh sieve over a heatproof bowl and pour the gravy through the sieve. Discard the solids and then stir in a bit of sherry vinegar for a bit of added acidity.
Go ahead and taste the gravy to adjust for seasoning, adding more salt or pepper where you think it’s necessary.
Porcini Mushroom & Sage Gravy
Ingredients
- 500 ml (2 cups) vegetable stock preferably homemade or low-sodium
- 10 g (⅓ cup) dried porcini mushrooms
- 3 tbsp extra virgin olive oil
- 1 shallot finely minced
- 1 tbsp fresh sage finely chopped
- 1 tsp fresh thyme finely chopped
- 25 g (3 tbsp) plain (all-purpose) flour
- 60 ml (¼ cup) dry white wine
- 1 tbsp soy sauce
- 1½ tsp sherry vinegar
Instructions
- In a small saucepan, bring the vegetable stock to a gentle simmer. Add the porcini mushrooms to a small, heatproof bowl. Once the stock is simmering, pour it over the mushrooms, cover, and allow to rehydrate for at least 10 minutes.
- After 10 minutes, remove the mushrooms and squeeze the excess liquid from the mushrooms, Roughly chop the mushrooms and reserve the soaking liquid.
- Dry out the saucepan – there is no need to wash it – and add the olive oil. Set over medium heat. Once shimmering, add the shallot and a generous pinch of salt and cook, stirring frequently, until softened.
- Add the sage and thyme and cook until fragrant, about 30 seconds, before adding the flour. Cook, stirring constantly, for about 3 minutes, until the flour smells nutty and begins to take on some colour.
- Pour in the white wine and whisk to remove any lumps. Cook for a few minutes longer, just until the strong alcoholic smell dissipates.
- Whisking constantly to avoid any lumps, pour in the reserved vegetable stock and the soy sauce. Add the chopped porcini mushrooms and bring to a gentle simmer. Allow to simmer for about 5-10 minutes to allow the the gravy to thicken and the flavours to steep.
- Set a fine mesh sieve over a heatproof bowl. Pour the grave through the sieve, pressing the solids with the back of a spoon to ensure that all of the liquid has passed through. Discard the solids and stir in the sherry vinegar.
- Taste to adjust for seasoning, adding salt, pepper or more vinegar as needed. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days. It can also be frozen.
Video
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
The gravy is ready to serve! You can serve immediately or make it up to five days in advance. You can even freeze the gravy for several months so you can make a big batch and use it when you need to.
Are you after a recipe for vegan gravy? Have any questions about this recipe? Let me know in the comments!
