Vegan Porcini Mushroom Gravy
Vegan Porcini Mushroom Gravy- dried porcini mushrooms give this gravy tons of umami flavor that’s sure to highlight any dish you serve! (gluten-free)
I hope you guys aren’t sick of seeing dried porcini mushrooms in my recipes because I clearly can’t get enough. I know they’re not the cheapest or easiest ingredient to find so I try to save them for my special occasion recipes, like this romantic vegan mushroom bourguignon and this hearty vegetable bolognese.
Naturally I had to make a gravy with them because they add so much depth of flavor. Serving this gravy with a satisfying plant-based dish is like icing on the cake. It’s good without it but it’s so much better with.
I used arrowroot when I made this gravy because I know there are a lot of you who like to avoid corn but I will warn you that it’s tricky to use in gravy. If you’re not averse to corn and have cornstarch on hand, I would recommend going that route since it’s more fail-proof.
The issue is that once the arrowroot is heated beyond a certain point, it loses it’s thickening properties. So you have to be very careful with how hot you let the liquid get and how long you cook it. Corn starch, on the other hand, is much more forgiving.
As you can see, the Vitamix helps give it a luxurious texture by blending the cooked and rehydrated mushrooms into a nice and creamy gravy. I like to reserve some of the cooked mushrooms then add them after blending so that there’s chunks of mushrooms in the gravy but that step is optional.
If you’re looking for a flavor-packed vegan gravy, this one is sure to do the trick. I hope you enjoy it and that you all have a happy Thanksgiving!
Vegan Porcini Mushroom Gravy
Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 ounce dried porcini mushrooms
- 1/4 cup extra virgin olive oil
- 2 shallots or 1 small onion, finely chopped (about 1 cup)
- 8 ounces fresh cremini mushrooms, diced (about 2 cups)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon fine sea salt & pepper
- 2 tablespoons tamari (or coconut aminos for soy-free option)
- 4 tablespoons arrowroot starch (or 2 tablespoons corn starch)
- 2 cups vegetable broth
In a large measuring cup or a small bowl, combine 2 cups hot water with the dried mushrooms, then allow to sit for at least 10 minutes.
In a medium-size pot, warm the olive oil over medium heat. Add the onion, fresh mushrooms, garlic, thyme, salt & pepper. Pour tamari over top, stir to combine and cook for 10 minutes, until the mushrooms are tender.
Next, separate the dried mushrooms from the liquid (reserving the liquid for later), chop them into small pieces, and then add them to the pot with the cooked fresh mushrooms. If you like a chunkier gravy with mushroom pieces, separate some (1/4-1/2 cup) of the fresh mushrooms out of the pot at this point.
Add the arrowroot powder to the cup with reserved mushroom liquid and whisk until smooth. To the pot, pour the reserved mushroom liquid and vegetable broth. Bring to a low boil then lower heat and allow to simmer for 5 minutes, until slightly thickened, while stirring intermittently. It is very important that you don’t cook it at too high of heat or for too long otherwise it will break down the thickening properties of the arrowroot. Remove from heat and set aside to cool.
Once cool, add the contents of the pot to a blender and blend until smooth. Stir in fresh mushrooms that you set aside then transfer to a bowl for serving.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Giiiiiirl…the things you do with mushrooms….le sigh…I’m swooning! I was never a fan of gravy because it always made me feel like crappola, but I could definitely down some serious porcini mushroom gravy…that bowl of potatoes? I’m dying over here. Thanks for the heads up on the arrowroot powder..I’ve always had a difficult time with it, and had no idea the temp played a role! This is a really helpful piece of information!
We have some of those dried mushrooms and the flavor is amazing! I don’t think ours are porcini, but I can tell just from the pics that this gravy is the bomb.
Wow this looks good. Have you ever thickened gravy with tapioca starch? It’s the only thickener I currently have in my cupboard. :)
Would you believe I’ve never used porcini mushrooms before?! Apparently I need to get on that train FAST. This looks just SO delicious!
Porcini mushroom gravy FTW!! I love them too.. I keep them stocked at all times, because they’re sometimes hard to find, organic especially, I stock up when I see them. I spied dried lobster mushrooms just yesterday – wow! They were red too! SO much umami going on in this gravy and your wellington! Pass the rolls to sop it up! I absolutely loooove this hearty Thanksgiving menu you’ve planned for us Sarah! xo
Using porcini mushrooms is like waving a magic wand…they make everything taste better! I’m a mushroom fanatic so would probably just eat a bowl of this gravy with a spoon (although those mashed potatoes do look amazing too)! :) This gravy is off the charts!
Just made this using up some dried portabellas and it was divine! Thanks so much.
I made this (with cornstarch) for Thanksgiving for a bunch of meat eating people and it was a huge hit. Next level gravy here.
So glad to hear that! Thank you for the review.
Pingback: Festive Lentil Hand Pies - Planted Purpose
This gravy was a hit- even more popular than the non-vegan option! I blended the mix before thickening it. Easier to blend and clean out of the blender. I also added a few shitakes to the mix. Thanks, Sarah.
Pingback: The Ultimate Guide To Healthy Mushroom Recipes | Living Chirpy
Pingback: Porcini Mushrooms: The King of the Mushroom Kingdom - Mushroom Huntress
Pingback: A Guide to 9 Common & Offbeat Culinary Mushroom Varieties | The Vegan Atlas
Pingback: The Best of the Basics: Ditch the Additive Filled Pantry Basics With These Easy Recipes – The Wholefood Collective
Pingback: Easy Plant-Based Sides for your Thanksgiving Feast - Marching Seasons
Pingback: Cepes Mushroom: Uses & Recipes | Spice Gourmand