Name: Thick and Creamy Mushroom Gravy with Shallots & Herbs
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: ⅓ cup grated shallots; 2 tablespoons gluten-free tamari soy sauce; 1 tablespoon olive oil; 1 tablespoon fresh thyme leaves, minced; 3 ½ cups vegetable stock; 1 tablespoon balsamic vinegar; 3 cloves garlic, finely grated on a microplane; 2 lbs mushrooms, caps sliced 1/4 “ thick; 5 fresh sage leaves, minced; ½ cup raw cashews, soaked for at least 1 hour; sea salt and ground black pepper, to taste; 1 Russet/baking potato, peeled and cut into 4 even quarters; 1 tablespoon mellow miso

mushroom gravy

My mushroom gravy tastes bland, what can I do?

Can I use water instead of broth for mushroom gravy?

Can I make a vegetarian or vegan mushroom gravy?

What kind of mushrooms should I use for mushroom gravy?

Can I add other ingredients to my mushroom gravy?

Should I clean the mushrooms before cooking?

How can I make my mushroom gravy creamier?

Vegan, creamy mushroom gravy with shallots and herbs is a naturally vegan recipe without added starches. Make-ahead friendly too!

Soybeans

Tree Nuts

Vegetarian

Vegan

Mediterranean

Fresh Vegetables

gram

shallot

Sauces

milliliter

tamari

Oils

olive oil

fresh thyme

Stocks & Broths

vegetable stock

Vinegar

balsamic vinegar

garlic

Mushrooms

mushroom

fresh sage

Nuts Seeds & Mixes

raw cashews

Seasonings

black pepper

russet potato

miso paste

Dietary Folate Equivalents

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Lycopene

Vitamin C

Added Sugar

Sugar

Vitamin E

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Choline

Beta-carotene

Vitamin B6

Niacin (B3)

Pantothenic acid (B5)

Lutein+zeaxanthin

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Thick and Creamy Mushroom Gravy with Shallots & Herbs

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