This savory mushroom gravy is a perfect way to add rich, comforting flavor to your meals without any meat. Easy to make and full of umami, it’s great over mashed potatoes, vegetables, or even vegan biscuits.
Start by melting 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the shallots and cook them, stirring every now and then, until they turn a nice deep golden brown—this usually takes about 2 to 3 minutes. Next, toss in the mushrooms, garlic, salt, and pepper. Keep stirring occasionally as the mushrooms cook and brown, which should take around 3 to 5 minutes.
Pour the sherry into the pan and turn up the heat to bring it to a boil. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet—that’s where the flavor is! Let the sherry cook down for a couple of minutes until it’s mostly evaporated, then transfer the mushroom mixture to a bowl and set it aside.
Turn the heat down to medium-low and melt the remaining 3 tablespoons of butter in the same skillet. Sprinkle in the flour and stir constantly to make a roux, cooking it until it turns a light golden brown—this should take about 2 minutes. Slowly whisk in the vegetable broth and add the tarragon, making sure the gravy is smooth with no lumps.
Now crank the heat back up to medium-high and add the mushroom mixture back into the skillet. Bring everything to a boil, then lower the heat to a gentle simmer and cook uncovered until the gravy thickens and reduces a bit, about 8 minutes. Finally, stir in the soy sauce and taste for seasoning—add a little more salt or pepper if you think it needs it.
- Use a mix of mushrooms like cremini, shiitake, or portobello for a more complex flavor.
- Cook the mushrooms slowly to release their moisture and deepen their taste.
- Stir constantly when adding flour to avoid lumps and create a smooth gravy.
This gravy is rich and savory without using any meat. It brings out the deep, earthy flavors of mushrooms, making it a perfect comfort food. It’s also great for those who want a hearty sauce that’s both vegan and full of umami.
Serve over mashed potatoes, roasted vegetables, or vegan meatloaf for a satisfying meal. It also works well as a sauce for biscuits or poured on rice and grains to add extra flavor.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if it becomes too thick. You can also freeze it for up to 3 months in a freezer-safe container.
