Can I make this gravy without wine?

Absolutely! Simply substitute an equal amount of additional vegetable broth and add an extra teaspoon of balsamic vinegar for depth. You'll still get a delicious result without the alcohol.

What's the best way to avoid lumps when thickening?

The tapioca flour slurry method described in the recipe is specifically designed to prevent lumps. The key is thoroughly mixing the flour with cold water before adding to the hot gravy, then whisking constantly as you pour it in.

Can I use fresh herbs instead of dried?

Fresh herbs work beautifully in this recipe! Use about three times the amount called for with dried herbs (since dried herbs are more concentrated). Add hardy herbs like rosemary and thyme early in the cooking process, but save delicate herbs like parsley for the last few minutes.

How can I make this gravy even more flavorful?

For an umami flavor boost, add a teaspoon of soy sauce or a tablespoon of nutritional yeast. Another trick is to thoroughly brown the mushrooms at the beginning - those caramelized bits are pure flavor gold.

Easy Mushroom Gravy Recipe

Name: Easy Mushroom Gravy Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup extra virgin olive oil; 6 cups sliced baby portabella mushrooms (16 oz, or substitute crimini or button mushrooms); 1 tbsp butter (or vegan butter); 1/2 white or yellow onion, minced; 1/2 tbsp garlic, minced; 1/4 cup red wine; 1 tbsp balsamic vinegar; 4 cups vegetable broth (32 oz); 1 tsp dried thyme; 3/4 tsp salt; 3/4 tsp black pepper; 1/2 tsp dried rosemary; 1/2 tsp dried basil; 1 tbsp tapioca flour (plus water for slurry)

Description

This Easy Mushroom Gravy is a rich, flavorful, and versatile sauce, perfect for complementing a variety of dishes. Made with baby portabella mushrooms, red wine, and herbs, this luxurious gravy comes together in under 30 minutes. It’s a wonderful addition to your dinner table, especially during the holidays or for a comforting weeknight meal.

Ingredients

Units Scale

Main Ingredients

1/4 cup extra virgin olive oil
6 cups sliced baby portabella mushrooms (16 oz, or substitute crimini or button mushrooms)
1 tbsp butter (or vegan butter)
1/2 white or yellow onion, minced
1/2 tbsp garlic, minced
1/4 cup red wine
1 tbsp balsamic vinegar
4 cups vegetable broth (32 oz)

Seasonings

1 tsp dried thyme
3/4 tsp salt
3/4 tsp black pepper
1/2 tsp dried rosemary
1/2 tsp dried basil

Thickening Agent

1 tbsp tapioca flour (plus water for slurry)

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Instructions

Sauté the Mushrooms
Add olive oil to a large skillet over medium-high heat. Once hot, add the sliced mushrooms and sauté, stirring frequently for about 8–10 minutes until the mushrooms are tender, browned, and have released their moisture.
Cook Aromatics
Stir in the butter, minced onion, and minced garlic. Cook for about 4 minutes, until the onion is softened and slightly translucent, enhancing the gravy’s flavor base.
Deglaze the Pan
Pour in the red wine and balsamic vinegar to deglaze the pan. Scrape up any bits stuck to the skillet to incorporate all those delicious flavors. Then, stir in the vegetable broth, dried thyme, salt, black pepper, dried rosemary, and dried basil. Reduce heat to medium and let the mixture simmer for 10 minutes to deepen the flavors.
Thicken the Gravy
In a small container, combine 1 tablespoon of tapioca flour with 1 tablespoon of water to create a slurry. Shake well and pour the mixture into the gravy while whisking to ensure it’s thoroughly mixed. The gravy will begin to thicken immediately.
Adjust Consistency
For a thicker gravy, prepare another slurry by mixing 1/2 tablespoon tapioca flour with 1/2 tablespoon water. Add it to the gravy and whisk until it reaches your desired consistency.

Notes

This recipe yields approximately 4 1/2 cups of gravy. The total amount may vary slightly depending on simmer time and stove temperature.
For alternative thickening methods, you can use arrowroot flour or all-purpose flour by following the adaptation instructions mentioned in the original recipe.
This recipe pairs wonderfully with mashed potatoes, roasted vegetables, or even as a topping for biscuits or protein dishes.

Nutrition

Serving Size: 1/2 cup
Calories: 70
Sugar: 2g
Sodium: 330mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg