Shiitake Mushroom Gravy
Elevate your meals with this rich and savory Shiitake Mushroom Gravy, a plant-based delight that’s perfect for everything from mashed potatoes to roasted vegetables. Featuring an aromatic blend of rehydrated dried shiitake mushrooms, fresh shiitakes, and a flavorful base of garlic, onion, and thyme, this vegan gravy boasts an earthy depth that’s hard to resist. A splash of tamari adds umami, while optional non-dairy milk lends a creamy finish. Whether enjoyed chunky for rustic appeal or blended until smooth, this easy recipe transforms pantry staples into a luxurious, silky sauce ready in under 40 minutes. Perfect for holiday spreads or weeknight dinners alike, this mushroom-packed gravy is a must-try for both vegans and mushroom lovers.
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Recipe Information
Ingredients
- 1 cup Dried shiitake mushrooms
- 2 cups Hot water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Fresh shiitake mushrooms, sliced
- 2 tablespoons All-purpose flour
- 1.5 cups Vegetable broth
- 2 tablespoons Tamari or soy sauce
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Unsweetened non-dairy milk (optional, for creaminess)
Instructions
Place the dried shiitake mushrooms in a bowl and pour the hot water over them. Let them soak for 15 minutes to rehydrate. Once softened, remove the mushrooms from the liquid, squeeze out excess water, and chop them finely. Reserve the soaking liquid, straining it through a fine-mesh sieve to remove any sediment.
Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the fresh shiitake mushrooms and the rehydrated dried mushrooms. Cook for 5-7 minutes, stirring frequently, until the mushrooms are softened and slightly browned.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the reserved mushroom soaking liquid and the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5-7 minutes.
Stir in the tamari or soy sauce, fresh thyme, salt, and black pepper. Taste and adjust seasonings as needed.
For extra creaminess, stir in the non-dairy milk if desired, and cook for an additional 2 minutes.
Remove the gravy from heat and use an immersion blender if you prefer a smoother texture, or leave it chunky for a rustic style.
Serve the shiitake mushroom gravy warm over your favorite dishes, and enjoy!
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 19.9 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 67.4 mcg | 337% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3807 mg | 81% | |
*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.
