17 October 2010

Vegetarian Gravy

I went to this brunch today and brought biscuits and gravy. The biscuits were good, but I'm going to tweak the recipe before posting it. But the gravy, I am very proud of this gravy! I made something like it about 6 months ago, but I didn't really remember exactly how I made it (and I winged it that time too), so I was worried as I tend to be that it wouldn't be good. But it was! It's very savory thanks to the mushrooms and even if you're used to meat gravy I don't think you'll miss it!

1 + 3 Tbsp butter
1/2 cup mushrooms, diced into pieces about 1/4 inch
2 shallots, diced
4 cloves of garlic, minced
1 tsp thyme
1/2 tsp smoked paprika
1/4 cup of vermouth, white wine, veggie stock or water
3 Tbsp flour
2 cups veggie stock
1/2 cup cream
salt and pepper

1. Melt 1 Tbsp butter in a large pan over medium low heat. Saute shallots and mushrooms in the butter. As the mushrooms start to release their water, add the garlic, thyme and paprika. Keep stirring until the mushrooms are really soft. Scrape the mushrooms and shallots into a bowl.
2. Deglaze the pan with the vermouth and pour it into the bowl with the mushrooms.
3. Melt 3 Tbsp butter in the skillet. When it's melted, whisk the 3 Tbsp flour in. Cook the roux for about 2 minutes, whisking constantly.
4. Slowly whisk in the stock and then cream. Make sure all of the roux is mixed in!
5. Stir in the vegetables and the deglazed liquid. Season with salt and pepper.
6. Cook the gravy until it thickens to desired consistency.
7. Serve with biscuits, mashed potatoes, eggs, or whatever else you like gravy with!


  1. I have been thinking about trying to make veggie gray lately, and this sounds so good! I will have to attempt it in the near future. I want to use for poutine!

  2. mmm poutine! I didn't even think of that!!