Mushroom Chops and Gravy
Discover the ultimate comfort food with this savory Mushroom Chops and Gravy recipe—perfect for plant-based eaters and mushroom lovers alike! Tender, golden-brown mushroom patties are crafted from finely chopped cremini or button mushrooms, aromatic herbs like thyme and rosemary, and panko breadcrumbs for the perfect texture. Smothered in a rich, velvety gravy made with vegetable broth, soy sauce, and a hint of nutritional yeast, this dish is as hearty as it is flavorful. Ready in just an hour, this recipe is a satisfying choice for weeknight dinners and special occasions alike. Serve these irresistible mushroom chops with creamy mashed potatoes, fluffy rice, or your favorite steamed veggies for a wholesome, comforting meal everyone will love.
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Recipe Information
Ingredients
- 500 g cremini or button mushrooms
- 1 medium onion
- 3 cloves garlic cloves
- 100 g panko breadcrumbs
- 50 g chickpea flour (or all-purpose flour)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1.5 tsp salt
- 1 tsp black pepper
- 4 tbsp olive oil
- 500 ml vegetable broth
- 200 ml unsweetened plant-based milk (or regular milk)
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp nutritional yeast (optional)
- 2 tbsp fresh parsley (for garnish)
Instructions
Clean the mushrooms with a damp cloth and chop them finely. You can also use a food processor to achieve a finely minced texture.
Peel and finely dice the onion and garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped mushrooms, onion, and garlic. Cook for 8-10 minutes, stirring occasionally, until the mixture is soft and most of the moisture has evaporated.
Transfer the cooked mushroom mixture to a large bowl. Add panko breadcrumbs, chickpea flour, dried thyme, dried rosemary, salt, and black pepper. Mix well until the mixture holds together when pressed. If it feels too loose, add more breadcrumbs, 1 tablespoon at a time.
Form the mixture into 8 equal-sized patties, about 1 cm thick.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Cook the mushroom chops for 3-4 minutes per side, or until golden brown and firm. Remove from the skillet and set aside.
In the same skillet, prepare the gravy. Pour in the vegetable broth and bring it to a simmer. In a small bowl, whisk together the plant-based milk, cornstarch, and soy sauce until smooth. Slowly pour this mixture into the skillet while stirring continuously.
Let the gravy simmer for 3-5 minutes, stirring often, until it thickens. Stir in the nutritional yeast for extra flavor, if using. Adjust seasoning with additional salt and pepper if needed.
Serve the mushroom chops warm, smothered with the homemade gravy. Garnish with freshly chopped parsley.
Pair with mashed potatoes, rice, or steamed vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.0 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
