For a while now, I’ve been dreaming up this version, which utilizes dried mushrooms for a richer, more intense flavor and color, and it seriously paid off. Let me show you how easy it is! This 9-ingredient, 15-minute recipe starts by rehydrating dried mushrooms in vegetable broth. We went for porcini because their flavor is more woodsy and intense. But you can sub whatever mushrooms you’d like (or use fresh – see notes). While that’s happening, start sautéing onions and garlic in a saucepan. For thickener, I went for cornstarch, but you could also sub a gluten-free flour blend, all-purpose flour, or arrowroot starch. Stir to coat and cook for a couple of minutes to deepen the color and flavor. Next, you’ll add in your rehydrated porcini mushrooms and the vegetable broth as well as fresh herbs. We went for rosemary and thyme to keep things classic. But play with whatever flavors sound best to you. After a few pulses in the blender (or an immersion blender), this gravy becomes deep caramel in color and creamy smooth! We hope you all LOVE this gravy! It’s: RichCreamyEarthyVersatileCustomizableEasy to make& Seriously delicious This would make the perfect sauce for just about any holiday or special occasion meal. We found that it paired incredibly well with a mound of creamy mashed potatoes and a sprinkle of fresh parsley. If you like this gravy, be sure to check out our Vegan Biscuits and Gravy, Mushroom Lentil Stew over Mashed Potatoes, Best Vegan Mashed Potatoes, Cauliflower Mashed Potatoes, and Easy Vegan Poutine! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
