Recipe- Celebrate Evening With Vegetarian Gravy With Mushroom

With holiday season around the corner, this Vegetarian Gravy is the VIP of gravies you’ll need on your table! With the rich flavors of mushrooms, red wine and herbs, this gravy will be perfect for your mashed potatoes, vegetarian mains or meat dishes.

Give me a cheer if December is your fav time of the year?! That rhymed no? As weird as it sounds, December is a really poetic month for me. It really kicks in those vibes and a month with a vibe like that deserves some kick-ass recipes like this Vegetarian gravy dedicated to it. I am so excited to share this recipe with you today.

When you search for a gravy recipe online, you’ll find a ton of recipes for turkey gravy, gravy for roast chicken or steak, but a good vegetarian gravy recipe is so tough to come across.

We have a lot of vegetarians in the family, and personally I love a good vegetarian dinner too. And a gravy recipe if you have a vegetarian main or just mashed potatoes and roasted veggies can really take things up a notch or two.

Ingredients

1 tablespoon Oil
1 1/2 tablespoons Butter
1 White onion sliced (medium)
1 cup Button mushrooms sliced
1/2 cup Carrots sliced
1/4 cup Celery diced
2 Garlic cloves
1 Bayleaf
¼ cup Red wine
5-6 Dried shiitake mushrooms / porcini mushrooms
1 Rosemary sprig
2 ½ cups Water
1 tablespoon Corn flour + ¼ cup water
Salt to taste

Method

* Heat oil and butter in a pan.

* Saute the onions, button mushroom, carrots, celery, bayleaf and garlic until caramelized.

* Add red wine to the pan and deglaze any bits stuck to the bottom. Cook till it reduces to less than half.

* Now add the water, shitake mushrooms and rosemary.

* Cover and simmer for 20-30 minutes.

* Strain this and transfer the liquid to a saucepan. Bring this to a boil.

* Make a slurry by mixing corn flour and water and add this to the mushroom stock.

* Whisk this quickly and season with salt. Simmer till the gravy thickens.

* Pour into a gravy boat, and serve after 10 minutes.