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.

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

  • Serving Size Makes 2 1/2 cups
  • Calories 65
  • Carbohydrate Content 4 g
  • Cholesterol Content 9 mg
  • Fat Content 5 g
  • Fiber Content 0.5 g
  • Protein Content 1 g
  • Saturated Fat Content 2 g
  • Sodium Content 33 mg
  • Sugar Content 1 g