Can this recipe be made ahead of time?

Yes! I love making a batch quickly the night before. Allow the gravy to cool and then place in an air tight container and place in the fridge to store for up to 2-3 days. When ready to serve, reheat in a sauce pan and adjust the consistency to your liking by adding a little more water as needed.

Can mushroom gravy be frozen?

You can freeze mushroom gravy to store for a longer period of time. Place in an airtight container and store in the freezer for up to 1 month. Thaw and reheat in a sauce pan and adjust the consistency with additional water as needed.

How do I make this gluten-free?

Just swap out the flour with some arrow root flour. This will help to thicken the gravy without the need for flour. You can also swap out your soy sauce for a gluten-free variety or coconut aminos.

Vegan Miso Mushroom Gravy - Plant Based RD

Description

This Miso Mushroom Gravy is perfectly creamy, savory and satisfying. Make some for your next holiday gathering to smother on any side or entrée.

Ingredients

Scale

2 tsp olive oil
1, 8 oz container sliced mushrooms
1/2 small onion diced
3 cloves garlic, minced
2 tbsp all-purpose flour or 1 tbsp arrowroot flour or cornstarch
1 1/2 cups vegetable broth
1/2 tbsp soy sauce
4 sprigs fresh thyme or 1/2 tsp dry thyme
1 tsp miso paste
Salt and pepper to taste

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Instructions

Heat your oil in a medium saucepan over medium heat and add in onions and mushrooms and sauté until mushrooms have cooked down and released their water.
Add in garlic and sauté again until fragrant.
Sprinkle flour in and combine with mushrooms and sauté for a minute before adding vegetable broth and soy sauce.
Whisk your gravy to help break up any flour clumps, then add in thyme and allow to simmer on low for about 5-8 minutes to thicken.
Mix miso paste with 2 tablespoons water and break up any clumps you see. Add the miso mix to your gravy and stir well. Allow to cook on low for another 3 minutes.
Remove from heat and adjust salt and pepper to taste and remove thyme sprigs before serving.

Notes

Add in your miso paste last. I like stirring it in around the last 5 minutes of cooking to help prevent the miso from overcooking and becoming bitter.

Make sure there are no miso lumps left in your gravy. To help avoid this, dissolve your miso paste in some water before adding to the gravy.

I love my gravy chunky, but you can change the consistency to your preference. Feel free to either finely chop your mushrooms and onions further or use an immersion blender to blend your gravy completely smooth at the end.

If your gravy gets too thick, add a little bit of water or extra vegetable broth to help thin it out to your desired consistency. Do remember, that as your gravy cools, it will get thicker, so don’t overcook the gravy.

Keywords: Miso Mushroom Gravy, Easy Vegan Mushroom Gravy, Mushroom Gravy, Vegan Mushroom Gravy