This recipe for very delicious vegan brown gravy looks a little complicated at first, but it really is easy to make! It’s like making any other gravy, with just a few additional steps for sauteing some mushrooms and onions. Worth every step!
While making this tasty gravy, your house will smell like the holidays, with the rosemary and thyme aromas. The base is made with two different kinds of mushrooms: dried porcinis and portobellos. I had never bought dried mushrooms before, and after looking around my regular grocery store, I found a basket of different packages of dried mushrooms. None were porcini mushrooms, though, so I asked an employee and they said they had some in the back. It certainly pays to ask!
The flavor of this brown gravy is so good. You can taste the onions, the mushrooms, the thyme and the rosemary. It tastes like a good holiday brown gravy, only meat free! I only added 1/2 teaspoon of salt to the gravy at the end of it cooking. It seemed plenty salty to me. If you like saltier food, maybe start with the 1/2 teaspoon, then add salt from there to your taste.
I strained the gravy just once, using cheesecloth over a colander, all over a large mixing bowl. Then I transferred the cheesecloth ball containing the strained mushrooms, along with the colander, over to a smaller bowl to drain more. Once I felt the mushrooms had drained enough, I went ahead to thicken the gravy. After thickening the gravy, you can strain it again to make it even smoother, but I didn’t see a need for a second straining. I ended up with three full cups of gravy.
Don’t throw out the mushroom mixture! Keep it to use as a side dish, top some potatoes with it, or eat it with pasta. It’s very flavorful!