A&M's Testing Notes:
Expand Collapsesticksnscones's Notes:
Expand1/3 cup dried mushrooms(shitake or mixed) Ask a question about this ingredient
2 cups vegetable stock Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1 1/2 tablespoon minced shallot Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
1/2 cup light cream Ask a question about this ingredient
1 tablespoon sherry Ask a question about this ingredient
1 tablespoon minced fresh thyme Ask a question about this ingredient
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Ask a question about this stepRemove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
Ask a question about this stepIn a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
Ask a question about this stepAdd the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
Ask a question about this stepGradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Ask a question about this stepAdd the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
Ask a question about this stepPour over anything on your plate!
Ask a question about this stepThat's a shame. ☠☢Adding *blood* and *gore* to a healthy, happy veggie gravy is way bad karma. That's terrible.☠☢
OK, hands down, the best gravy served of the day (and year!)...
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.
That's um, not turkey 'love'--it's corpse juice.
{That's a shame. ☠☢Adding *blood* and *gore* to a healthy, happy veggie gravy is way bad karma. That's terrible.☠☢}
That is an ugly and mean comment not in this spirit of this site.
This is a superb recipe. I've made it multiple times, and it has been delicious every time, receiving numerous compliments. Until someone comes up with a better alternative, this is my "go-to" gravy.
I took advantage of one of Alton Brown's tips, and put the prepared gravy in a thermos until dinner was ready, and that technique made the recipe that much better. Thanks again!
I've made this gravy many times in this past year! It's really wonderful.
I used this last night with some left over brown and black rice. I mixed it together with fresh mushrooms stirred in and baked it for 30 min I added some fresh thyme stirred that in and It was a wonderful side dish with grilled King Salmon.
Used this recipe this evening, but in a decidedly not-vegetarian iteration, substituting my best homemade chicken stock for the vegetable broth. I did not have any shitakes, so I used 12 or so white mushrooms on hand (as I was preparing for a dinner party on very short notice, i.e., less than 8 hours, with no opportunity to shop); they worked just fine. Also, I added a bit of salt while cooking the shallot, out of habit, so I tasted it before adding the soy sauce, and found that one tablespoon of organic tamari was sufficient. The gravy seemed a bit thick, so I used pan juices to thin it down a bit. Everyone raved about it. Excellent recipe!! ;o)
When you made the gravy with the fresh mushrooms, AntoniaJames, did you sauté the mushrooms with the shallot? I also have fresh mushrooms on hand but no dried mushrooms, and I'd love to try this gravy!
That's a shame. ☠☢Adding *blood* and *gore* to a healthy, happy veggie gravy is way bad karma. That's terrible.☠☢
I mixed this with my green beans for a homemade green bean casserole topped with fried onions - not only was the dish gone in minutes, at least 5 people asked for the recipe. So sooooo good. Thank you!
Great idea....love it! I may have to steal this one from you.
Brilliant! I may borrow this idea too.
The only problem with this recipe was that there wasn't enough of it. It was absolutely delicious; thank you so much for posting it.
Yes, I realized when making it for Thanksgiving that doubling the recipe is a good idea.
such a hit with everyone - thank you for sharing it - absolutely delicious.
I made this fabulous gravy for Thanksgiving, and while I never say never, I'm having a hard time envisioning going back to a last-minute "pan-dripping" style of gravy anytime soon. This was TERRIFIC! Thanks for the great recipe. - S
We really enjoyed your gravy for Thanksgiving!! Perfect with the alabaster (mashed taters and turnips). Thanks again for sharing it!!
I made this tonight. Even the meat eaters loved it, and one person mentioned it made them want to eat mashed potatoes. Thank you!!!
So glad it was enjoyed by all!
Made it today...loved i...Thank You!!
My grandmother came to this country and worked one job...at an italian family-owned restaurant. Retired now, she is the matriarch and master chef and every year she lovingly makes a home-made gravy from scratch and turkey drippings. She's now a vegetarian and since hasn't had good gravy. I just made this (and nearly died) and am taking it over for Thanksgiving. I can't wait to see her smile for a good gravy again!!! Thanks so much for this amazing recipe.
(Followed Cicily's advice...she's right!)
Oh she also doesn't do wine...I substituted 1/2 tbs pineapple juice and 1/2 tbs apple. Just fine.
Reading your comment made my day! I hope that your grandmother enjoys the gravy....she deserves it and is lucky to have such an adoring grandaughter.
Literally just made this for today's dinner-- and it is divine. Didn't have shallots or sherry on hand and substituted super finely minced white onion and white wine (a chablis-- all we had open). If it's this tasty with those substitutions I can only imagine how good it would be with the shallots and sherry. Thank you!
Thank you! So glad to hear that the recipe can handle substitutions so well. Enjoy!
This is amazing. I couldn't find dried mushrooms, so I used 1 Tbsp of the butter and a half clove garlic to fry up a pack of chopped crimini. I added 1/4 cup water, and cooked it down until it was a concentrated broth, then proceeded with the recipe as stated. It will be a total hit!
We had our Thanksgiving on Sunday (nurses scheduling issues ) and your gravy was a super hit! Thanks so much. It was delicious and added just the right note to both the turkey and the potatoes.
Thanks again, congrats and Happy Thanksgiving!
So happy to hear that you enjoyed the gravy. Happy Thanksgiving to you!
This was excellent. I used 1 c veggie broth (made from the reduced sodium liquid packets they sell at TJ's - pretty good!) and 2 c water with 2 porcini boullion cubes. I'm going vegan for the month of January and I think I will not feel deprived with the vegan version of this!!
A belated congratulations, sticknscones! I'm planning on making this great sounding gravy for Thanksgiving. There will be 3 vegetarians at the table, so this is perfect!
Thanks to all of you who have made this so much fun. The Food52 community is the best!
May you all have a delicious Thanksgiving!
Yes. it can. I have reheated it the day after Thanksgiving and it reheats well. If it is too thick you can always thin it with broth or cream. Enjoy!
Congrats on the win!
Thank you so much! We are BOTH winners and your recipe will be part of my Thanksgiving menu.
Congrats! Excited to make this. I stress about the gravy too and this sounds delish. Thank you!
Congrats!!! Delicious ingredients, thanks for sharing and Happy Thanksgiving!
Congratulations on a delicious win! I plan on making a double batch on Turkey Day, but think I'll take cicilycorbett's suggestion of toasting the flour first. YUM.
Congratulations! I look forward to trying this!
Big congrats - well deserved - we had this on Monday and it's really super tasty
Congrats, sticksnscones!
Congratulations!!
Congrats on the win, sticksnscones!! Wish I had some of this right now, and a big hunk o bread!
Congrats on being a finalist. May the best gravy win! :-)
It has been quite a surprise and honor to be chosen as a finalist. Thanks to all who have left such lovely comments and voted for my recipe. This has been a blast! I might suggest doubling the recipe to make sure you have enough for Thanksgiving & leftovers.
This recipe is very close to my own. It's delicious, and no one ever guesses it's vegan (I make the vegan version). One extra thing I do--my mother ALWAYS did this--is to brown the flour before adding it. Just stir it around in a small heavy pan until it's a rich borwn, being careful not to burn it. This step eliminates the raw flour taste and gives the gravy a deep rich color.
Just made this - tastes great. Taking it to a women's potluck - will let you know what they think! I like it...very much
Just tried your gravy and I am so excited. This will be at our Thanksgiving dinner for sure and it will be hard to keep the non veggies away from it!
hey, I thought I was the only one who put soy sauce in gravy! This looks so great, congrats!
This looks delicious and will be perfect for Thanksgiving. I love mushroom gravy and haven't had a reliable recipe before. Thanks for sharing!
Looks yummy!!! I picked some wild mushrooms this weekend and may try this and add them too. It looks like a winner.
I love the idea that this can be made entirely ahead of time....one last thing to worry about when trying to get 8 zillion dishes ready to serve. Congrats on a great recipe. - S
I am craving this right now. Looks lovely
This looks lovely. I have one question, though. Do you add the minced/thinly sliced mushrooms back into the gravy at any point?
Ed note: We did add them back in step 6, and we've updated the recipe to reflect that. Good eye!
Congrats on being a finalist!! I really can't wait to try this. Thanks for the fantastic recipe.
lovely!
Congratulations - a great recipe which will allow me use some of my pantry stock!!!!!!! Well done
This looks like a beautiful recipe, and I always have at least one vegetarian at my Thanksgiving table. I'm going to make it with dried porcinis, and I know it will be fabulous.
This looks wonderful! I will definitely give it a try this Thanksgiving.
I like that this is a vegetarian gravy option and bet this is delicious. I especially like the soy sauce addition for a darker, savory flavor. I'm saving and look forward to trying it soon.
I like this a lot--I think I like the vegan version even better.
photo 1 of 24
Assorted dried mushrooms, soy sauce, butter, light cream, sherry, fresh thyme, shallot & flour.
photo 2 of 24
Amanda pours the vegetable stock into a pan, to warm together with the dried mushrooms. (Thankfully, she has impeccable aim.)
photo 3 of 24
Assorted dried mushrooms will fortify the vegetable stock with meaty umami flavor.
photo 4 of 24
Stripping thyme leaves -- some people think it's a chore, we find it meditative.
photo 5 of 24
Amanda sends the mushrooms into the warmed stock.
photo 6 of 24
Shallots, neatly minced.
photo 7 of 24
Thyme, nice and fine. Now your prep is done!
photo 8 of 24
Amanda and Merrill are raring to go.
photo 9 of 24
Mushrooms from the deep.
photo 10 of 24
The mushrooms have plumped -- reserve these to chop up later.
photo 11 of 24
Shallots bubble away.
photo 12 of 24
Then the flour is added and cooked for 2 minutes (till you can smell it toasting).
photo 13 of 24
The stock gets added slowly, in stages, stirring all the while.
photo 14 of 24
Don't fear the initial lumpiness...
photo 15 of 24
photo 16 of 24
... it'll soon go slack and smooth.
photo 17 of 24
We chopped up the reconstituted mushooms and tossed them back in the gravy at the end.
photo 18 of 24
Light cream is called for, but any cream or even milk will do (or more stock, if you've got vegans in the house).
photo 19 of 24
Soy sauce blots that remind us of a Rorschacht test (we see a banana slug -- anyone else?).
photo 20 of 24
Clouds in our gravy.
photo 21 of 24
Minced mushooms go back in now...
photo 22 of 24
... along with a scattering of thyme and a dose of sherry (not pictured).
photo 23 of 24
Done!
photo 24 of 24
OK, hands down, the best gravy served of the day (and year!)...
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.