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