This mushroom gravy is easy to make and requires no drippings. In fact its vegan but you don't have to be vegan to love it! This gravy is rich in flavor and loaded with mushrooms and garlic. Ladle it over mashed potatoes, rice, chicken, steak, or (let's be honest) anything at all!
6cupssliced baby portabella mushrooms, 16 oz, can use sliced crimini or button mushrooms
1tbspbutter or vegan butter
1/2white or yellow onion, minced
1/2tbspgarlic, minced
1/4cupred wine
1tbspbalsamic vinegar
4cupsvegetable broth, 32 oz
1tspdried thyme
3/4tspsalt
3/4tspblack pepper
1/2tspdried rosemary
1/2tspdried basil
1tbsptapioca flour
Instructions
Add oil to a large skillet. Once hot add mushrooms and sauté on medium high heat, stirring frequently for 8 to 10 minutes or until mushrooms are tender and browned.
Add butter, minced onion, and garlic. Stir and sauté for 4 minutes or until onion is softened and a little translucent.
Deglaze the pan by pouring in red wine and balsamic vinegar. Stir to scrape up any bits stuck to the pan. Then add vegetable broth, dried thyme, salt, pepper, dried rosemary, and dried basil. Reduce heat to medium and simmer for 10 minutes.
In a small container combine 1 tablespoon tapioca flour and 1 tablespoon water. Shake. Pour the mixture into your gravy and whisk so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately.If you'd like it thicker just create another flour slurry with 1/2 tablespoon tapioca flour and 1/2 tablespoon water. Shake so it's combined and then whisk it into the gravy.
Notes
This recipe makes 4 1/2 cups total gravy. Amount can vary slightly depending on how long you simmer and the temperature of your stove. You can find alternate thickening directions above the recipe card if you'd like to use arrowroot flour or all purpose flour instead.