Vegan Shiitake Mushroom Gravy Recipes

SHIITAKE MUSHROOM GRAVY

Steps:

• Add olive oil and mushrooms to saute pan and cook for about 5 minutes.
• Add shallot and garlic to the pan and cook for another 3 minutes.
• Stir in flour and cook for 1 minute.
• Add in rest of the ingredients and bring sauce to a simmer.
• Reduce heat and continue cooking (and stirring) until the gravy reaches your desired consistency (3-5 minutes). Feel free to add more herbs/spices/salt to your liking.

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
• Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

VEGAN MUSHROOM GRAVY

Steps:

• Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
• Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
• Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
• Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

VEGAN MUSHROOM MAKE-AHEAD GRAVY

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
• Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

SHIITAKE MUSHROOM GRAVY

Steps:

• Heat oil in a 2-quart saucepan.
• Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
• Add mushrooms and cook 5 minutes more.
• Pour in stock and soy sauce.
• Bring to a slow boil and cook 20 to 30 minutes until thickened.
• Adjust seasoning with apple cider vinegar, sea salt and black pepper.