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.