Homemade vegetarian mushroom gravy in an ivory ceramic gravy boat, served with roasted pumpkin, carrots, potatoes and red onion.

VEGETARIAN FRIENDLY

Silky Vegetarian Mushroom Gravy

A glossy, deeply savoury gravy with one very clever mushroom trick.

EASY

30 MINS

3 CUPS

ABOUT THE RECIPE

This gravy begins with a decidedly unglamorous trick for frying mushrooms I learned from Adam Liaw: microwaving them before they meet the pan. It releases their excess water, allowing them to brown beautifully.

Vegemite, soy and thyme deepen the flavour before everything is blended and passed through a fine sieve until silky and glossy.

THE RECIPE

Ingredients

300 g mushrooms, sliced

65 g butter

½ tablespoon extra virgin olive oil

1 brown onion, sliced

4 garlic cloves, roughly chopped

2½ tablespoons plain flour

3 cups (750 ml) warm vegetable stock

1½ teaspoons Vegemite

1½ teaspoons soy sauce

½ teaspoon dried thyme

⅛ teaspoon salt

¼ teaspoon freshly cracked black pepper

Method

1.

Place the mushrooms in a microwave-safe bowl and microwave on high for 3½ minutes. Carefully pour any liquid released by the mushrooms into the warm vegetable stock, then set the mushrooms aside.

2.

Melt the butter with the olive oil in a medium saucepan over medium-high heat.

3.

Add the mushrooms and cook for 2 to 3 minutes, stirring regularly, until they begin to brown.

4.

Add the onion and cook for a further 3 to 4 minutes, until translucent with a little golden colour around the edges. The mushrooms and onion should be nicely coloured without catching on the bottom of the saucepan.

5.

Add the garlic and cook for 20 to 30 seconds, just until fragrant.

6.

Sprinkle over the flour and stir until the mushrooms and onion are evenly coated. Cook for 30 seconds, stirring constantly and scraping the bottom of the saucepan to lift any browned bits.

7.

Add the stock gradually, stirring well after each addition. Begin with a small amount to loosen everything from the bottom of the saucepan, then continue adding the stock until completely incorporated.

8.

Stir in the Vegemite, soy sauce, thyme, salt and black pepper. Bring to a gentle simmer and cook uncovered for 5 to 7 minutes, stirring occasionally, until thickened.

9.

Remove the saucepan from the heat. Using a stick blender, carefully blend the gravy until completely smooth. Alternatively, transfer it to a heat-safe blender, following the blender’s instructions for hot liquids.

10.

Pass the gravy through a fine-mesh sieve into a clean saucepan or heatproof jug, pressing it through with the back of a spoon.

11.

Taste and adjust the seasoning if needed. Pour into a warmed gravy boat and serve immediately with your favourite roast vegetables, mashed potato or vegetarian roast.

SAMANTHA'S NOTES

Why the microwave?

No blender? No crisis.

Choose the consistency

Raw mushrooms readily absorb fat. Microwaving them first collapses them and releases their excess water, helping them fry and brown once they reach the butter.

Pass the gravy directly through a fine-mesh sieve, pressing firmly to extract as much liquid as possible. It will be slightly lighter and thinner but still delicious.

For a thicker gravy, return it to the saucepan and simmer gently until reduced. If it becomes too thick or tightens as it sits, stir through a splash of warm vegetable stock.

KEEP COOKING