Country Mushroom Gravy

5 from 11 votes

Country Mushroom Gravy is a great alternative to sausage gravy if you're making biscuits and gravy and can easily be made into a vegan or vegetarian recipe.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Author: Krissy Allori

Ingredients

2 cups dehydrated mushrooms turns into 1 cup after getting chopped up
1/2 cup vegetable broth heated (or can use chicken broth)
4 tablespoons butter or vegan Earth Balance
1/2 yellow onion minced
3 cloves garlic
2 tablespoons all purpose flour
1 1/2 cups milk (can use almond or coconut milk)
1 teaspoon fresh thyme fresh recommended, but 1/2 tsp dried will work
1 teaspoon salt
1 teaspoon freshly ground pepper

Instructions

Pulse 2 cups dehydrated mushrooms in high powered blender (I used my Blendtec) until all pieces are about a quarter inch in size or less. Soak in hot 1/2 cup vegetable broth to rehydrate.
In a heavy bottom stockpot over medium high heat, melt 4 tablespoons butter. Add 1/2 yellow onion, stir, and saute until onion is soft and starting to turn golden brown. Add 3 cloves garlic, stir, and cook for another minute. Add 2 tablespoons all purpose flour, stir, and cook while stirring frequently until flour starts to turn golden brown and smells like a savory pie crust, 3-5 minutes.
Add broth with the mushrooms, 1 1/2 cups milk, 1 teaspoon fresh thyme, 1 teaspoon salt and 1 teaspoon freshly ground pepper to the mixture. Whisk to combine and continue whisking over heat. Cook mixture just until desired thickness is achieved. You may add more broth or milk to thin, if needed.
Serve hot over biscuits, eggs, meatloaf, mashed potatoes - anything your heart desires.

Notes

To make this recipe vegetarian, simply substitute the chicken broth with vegetable broth.

To make this recipe vegan, swap out the broth as listed above. Use olive oil or Earth Balance in place of the butter and coconut milk in place of the milk.

Nutrition