Roasted-Mushroom Gravy Recipe | Vegetarian Times Skip to main content

Roasted-Mushroom Gravy

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes.

Makes 2 1/2 cups / 30 minutes or less



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1 Tbs. olive oil
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½ lb. assorted mushrooms, sliced (4 cups)
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2 Tbs. finely chopped shallots
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1 Tbs. tomato paste
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2 Tbs. all-purpose flour
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3 Tbs. unsalted butter, divided
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1 cup dry white wine
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2 cups low-sodium vegetable broth
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1 sprig fresh thyme
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1 sprig fresh parsley
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½ tsp. truffle oil, optional


1  Heat olive oil in large skillet over medium heat. Add mushrooms; season with salt, if desired, and sauté 2 minutes, or until softened. Add shallots, and sauté 1 minute. Stir in tomato paste, and cook 1 minute, or until tomato paste starts to brown. Add flour and 2 Tbs. butter, and cook 1 minute more.

2  Deglaze pan with wine, and increase heat to high. Boil 2 minutes, or until liquid is reduced and has thickened. Stir in broth, thyme, and parsley, and bring to a boil. Reduce heat to medium, and simmer sauce 12 minutes, or until it coats the back of spoon, stirring occasionally. 

3  Remove from heat, and whisk in remaining 1 Tbs. butter and truffle oil, if using. Season with salt and pepper, if desired.

Nutrition Information: 

Unit (Serving Size): 
makes 2 1/2 cups
1 g
Total Fat: 
5 g
Saturated Fat: 
2 g
4 g
9 mg
33 mg
<1 g
1 g
per 1/4-cup serving