Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this rich vegan mushroom gravy with cauliflower steaks, over mashed potatoes or vegetables, with pan-fried tofu or--if you're not a vegetarian or vegan--with turkey or chicken.

Source: EatingWell.com, July 2019


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add mushrooms, pepper and salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they've released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.



To make ahead: Refrigerate for up to 4 days. Reheat before serving.

Nutrition Facts

1/4 cup
109 calories; protein 1.4g; carbohydrates 3.6g; dietary fiber 0.6g; sugars 1g; fat 5.4g; saturated fat 0.8g; vitamin a iu 5.3IU; vitamin c 1.2mg; folate 10.9mcg; calcium 3.5mg; iron 0.3mg; magnesium 4.7mg; potassium 127.5mg; sodium 171.1mg; thiamin 0.1mg.

1 fat, 1/2 vegetable