December 21, 2020

Recipe: Vegetarian Mushroom Gravy

by

You won’t miss the meat in the savory, herb-studded gravy.

Whether you have a vegetarian in the house or you are just trying to make healthier choices for a holiday meal this year, this delicious vegetarian mushroom gravy recipe deserves a place on the table. With fewer than 50 calories and no saturated fat for a ½-cup serving, it fits the bill for heart-smart holidays and making any supper special.

Vegetarian Mushroom Gravy

AUTHOR
Stacey Kendrick
RECIPE TYPE
Gravy
SERVES
12

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 2 shallots, finely chopped
  • 1 large onion, finely chopped
  • 6 ounces portobello mushrooms, finely chopped
  • 1 tablespoon finely chopped thyme, sage and rosemary (any combination will do)
  • 5 tablespoons flour
  • 3 cups vegetable stock
  • 1 cup red wine
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper

Instructions

  1. Heat the oil in a saucepan over medium heat. Sauté the onion, shallot and garlic until onion is translucent; about 5 minutes.
  2. Stir in the mushrooms, herbs, salt and pepper. Cook for another 5 minutes.
  3. Add the flour, toss and cook an additional minute.
  4. Add the stock and wine to the pot. Bring to a boil, reduce the heat and simmer for 10 minutes before serving.

Nutrition Information

Serving size: ½ cup Calories: 43 Total Fat 0.1 grams Saturated Fat: 0 grams Sodium: 219 milligrams

Notes

• Make the gravy ahead of time. It makes meal prep easier, and the flavors of this gravy seem to be enhanced in the refrigerator overnight. • If you want your gravy a bit less chunky, use a blender or food processor to make it smoother. Use care with the hot liquid, preferably waiting until it cools. • This recipe makes approximately 12, ½ cup servings. When planning for guests, use an estimate of ½ cup per person, and account for those who like lots of gravy and for leftovers.