This vegan mushroom gravy is a delicious and versatile sauce that can be served with various dishes like mashed potatoes, roasted vegetables, or even as a topping for seitan.
Troubleshooting Mushroom Gravy
Although mushroom gravy is easy to make, sometimes things can go a bit wrong. Here are some common issues that people encounter while making gravy and how to troubleshoot them:
- Gravy is too thin: If your mushroom gravy turns out too thin, you can try thickening it by adding a starch slurry. Mix equal parts cornstarch or arrowroot powder with cold water or vegetable broth until smooth. Slowly whisk the slurry into the gravy and continue to simmer until it thickens to your desired consistency.
- Gravy is too thick: If your mushroom gravy ends up too thick, you can thin it out by adding more vegetable broth or water until it reaches the desired consistency. Start by adding small amounts at a time, and adjust according to your preference.
- Lack of flavor: If your mushroom gravy tastes bland, you can enhance the flavor by adding a splash of tamari or soy sauce, or an extra a pinch of salt and pepper
- Too salty: If your mushroom gravy turns out too salty, you can balance the flavor by adding a squeeze of lemon juice or a small amount of apple cider vinegar. These acids can help counteract the saltiness. Alternatively, you can dilute the gravy by adding more unsalted vegetable broth or water.
- Burnt or scorched flavor: If your mushroom gravy tastes burnt or has a scorched flavor, it may be due to cooking it at too high heat or for too long. To salvage it, carefully transfer the gravy to a clean pot, leaving behind any burnt bits at the bottom. Stir in some fresh vegetable broth or water to dilute the burnt flavor.
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- 2 tablespoons vegan butter or olive oil
- 1 cup cremini or button mushrooms sliced
- 1 clove garlic finely minced
- 2 tablespoons all-purpose flour or cornstarch
- 1 cup vegetable broth
- ½ teaspoon marmite
- 1 teaspoon thyme
- salt & pepper to taste
- Heat the butter or olive oil in a pan over medium heat. Add the sliced mushrooms and sauté until they release their moisture and start to brown slightly.Add the minced garlic and saute a couple minutes until fragrant.
- Sprinkle the flour over the mushrooms and stir well to coat them evenly. Cook for another minute to cook off the raw flour taste.
- Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Allow the mixture to come to a simmer.
- Reduce the heat to low, stirring continuously until the gravy thickens to your desired consistency.
- Stir in the marmite (if using), thyme, and season with salt and pepper according to your taste.
- Continue cooking for a few more minutes until the flavors meld together, then remove from heat.Your mushroom gravy is now ready to be enjoyed with your favorite dishes.