Vegetarian Mushroom Gravy

September 23, 2020
Created by Harmons
1 hour
Serves 2 cups
  • 2 cloves garlic, minced
  • 1/2 tsp chopped fresh thyme leaves
  • 3 Tbsp olive oil, divided
  • 2 1/4 tsp salt, divided, plus more as needed
  • 1/2 tsp paprika
  • 12 oz cremini mushrooms, coarsely chopped
  • 2 shallots, quartered
  • 2 bay leaves
  • 2 1/2-3 cups low sodium vegetable broth
  • 4 Tbsp unbleached all-purpose flour
  • 1/2 cup dry white wine
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 1/4 tsp freshly ground black pepper

In a small bowl, add garlic, thyme, 1 tablespoon oil, 2 teaspoons salt, and paprika and stir to form a thick paste. In a medium saucepan over medium-low heat, add garlic-thyme mixture, and cook until fragrant, about 30 seconds. Add mushrooms, shallots, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.

Strain mushroom mixture through a fine-mesh sieve into a large bowl and wipe out pot. Cook flour and remaining 2 tablespoons oil in saucepan over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes. Add wine, bring to a simmer, stirring constantly, and cook 3 minutes.

Add mushroom broth, parsley, pepper, and remaining 1/4 teaspoon salt, and return to a simmer until thickened. Season with salt and pepper.