Mushroom gravy, everyone! This recipe is a real winner. I don’t know about you, but I think gravy makes most things better. French fries are great! Add some gravy and they’re pretty close to perfection. Thanksgiving leftover tofurkey roast sandwich? Yum! Smothered in gravy? Sign me up! See? Gravy is a welcome addition to almost any meal.
A few things are essential to achieving the perfect gravy. The first – and arguably most important – thing is to take the time to caramelize onions. Onions are packed with natural sugars, and when they’re cooked slowly over low heat, the sugars are released and begin to caramelize. That sweetness is key to getting the gravy flavour balance right.
The second element of the gravy is the mushrooms, of course. Mushrooms also contain natural sugars which activate our glutamate receptors, giving us that delicious umami flavour. By frying the mushrooms on high heat, and then blending them right into the gravy, we achieve maximum flavour.
The last thing that is absolutely necessary if you want insanely delicious gravy (and, I mean, who doesn’t?) is adding even more umami flavour. Gravies are usually dependant upon meat to get that richness and depth of flavour that we all crave. Mushrooms take the place of meat here, but they still need a little help. So we add tomato paste, soy sauce, and vegan Worcestershire sauce to round out the flavours. The result is a rich, savoury, crazily delicious, mouth watering vegan gravy to die for! It is all you could ever want.
This gravy is especially great over my Simple Mashed Potatoes, or you could use it to take my Chickun Pot Pie to the next level. Give it a try this holiday season and impress all your relatives with your delicious vegan mushroom gravy! I hope you’ll give it a try and drop me a line in the comments to let me know how it turns out!