I’ll make a confession. I’m not that great at cooking gravy. In fact, in the past I’ve made gravy that tasted a bit like, well, chalk. I remember, growing up, my Dad could just whip up gravy. No recipe. Just a few pan drippings, some water, some flour, some seasoning and voila! Clearly, gravy making is not genetic. Now, throw in the fact that now I’ve got to make gravy without pan drippings, and you can see what a problem I’m faced with. Fortunately, Simply Organics makes just add water vegetarian mushroom gravy mix but, although it will do in a pinch and definitely doesn’t taste like chalk, it’s not exactly the most fabulous gravy in the world, either. Enter, the vegetarian mushroom gravy recipe…

I recently discovered that there are, indeed, such things as gravy recipes (really I’ve known that all along, I just thought “who needs a recipe for gravy”). Clearly, I do. Last week, I made mashed cauliflower and, since I hadn’t been able to find Simply Organics’ mix the last time I was at the store, I was in need of a vegetarian gravy to go along with it. I found this recipe on epicurious.com that includes exotic mushrooms, and since I didn’t want to spend a fortune making gravy, I adapted it. The finished product was beyond edible— it was downright fantastic, if I do say so myself!

So, if you’re looking for a great vegetarian mushroom gravy to accompany your nut loaf, or mashed cauliflower or mashed potatoes— here it is! And since even I made it turn outright, you know it’s easy. Because of the corn starch, it has a slightly more gelatinous texture. If you want something thicker, consider thickening it with flour, instead. Also, I made it with mushroom broth, but for Thanksgiving, I’m thinking about using vegetable stock for a richer flavor.

Easy Vegetarian Mushroom Gravy

1 pound sliced button mushrooms
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups mushroom broth
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves (I used a couple teaspoons of dried, since I didn’t have fresh, and it worked out just fine)

Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.