If you’re looking for a plant-based alternative to traditional turkey or chicken gravy, this vegan porcini mushroom gravy is an excellent choice.
It follows the same basic technique as a make-ahead poultry gravy but swaps in dried porcini mushrooms for a rich, meaty, umami base. The soaking liquid from the mushrooms becomes the backbone of the sauce, and a few simple pantry ingredients transform it into a deeply flavorful gravy that pleases both vegans and meat-eaters.
This gravy is ideal when you’re serving a mixed crowd and want one sauce for everyone. It’s equally delicious over roasted tofu, braised portobello mushrooms, cauliflower steaks, or even alongside a golden roast chicken for guests who eat meat.
How to Make Vegan Porcini Mushroom Gravy
Start by rehydrating the dried porcini mushrooms. Bring good-quality vegetable stock—preferably homemade or low-sodium storebought—to a gentle simmer in a small saucepan. Place the dried porcini in a heatproof bowl.
Pour the simmering stock over the mushrooms so they’re fully submerged, cover (an inverted plate works well) and let them soak for 10–15 minutes. Once softened, lift the mushrooms out and squeeze any excess liquid back into the bowl. Reserve that soaking liquid and roughly chop the rehydrated mushrooms.
While the mushrooms soak, wipe the saucepan dry and heat a few tablespoons of olive oil over medium. When the oil shimmers, add a finely minced shallot and a pinch of salt. Cook, stirring, until the shallot is soft and translucent, about 2–3 minutes.
Add chopped fresh sage and thyme and cook until fragrant, about 30 seconds. Sprinkle in the flour and stir constantly, cooking until the flour smells nutty and just begins to brown, roughly 3 minutes. This step builds a toasty base and helps thicken the gravy.
Deglaze the pan with a splash of dry white wine, stirring to lift any browned bits and to dissolve the flour into a smooth paste. Cook briefly until the pronounced alcohol smell dissipates.
Whisk in the reserved mushroom soaking liquid and a little soy sauce, then add the chopped porcini. Bring the mixture up to a gentle simmer and let it cook for 5–10 minutes so the gravy thickens and the flavors meld.
Once the gravy is rich and slightly reduced, strain it through a fine-mesh sieve set over a heatproof bowl, pressing the solids with the back of a spoon to extract as much liquid and flavor as possible. Discard the solids and stir in a splash of sherry vinegar to brighten the sauce. Taste and adjust seasoning with salt and pepper as needed.
Serve the gravy immediately, or cool and store it in an airtight container in the refrigerator for up to five days. It also freezes well, so making a double batch to freeze for future meals is convenient.
Porcini Mushroom & Sage Gravy
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Ingredients
- 500 ml (2 cups) vegetable stock preferably homemade or low-sodium
- 10 g (⅓ cup) dried porcini mushrooms
- 3 tbsp extra virgin olive oil
- 1 shallot finely minced
- 1 tbsp fresh sage finely chopped
- 1 tsp fresh thyme finely chopped
- 25 g (3 tbsp) plain (all-purpose) flour
- 60 ml (¼ cup) dry white wine
- 1 tbsp soy sauce
- 1½ tsp sherry vinegar
Instructions
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Bring the vegetable stock to a gentle simmer in a small saucepan. Place the dried porcini mushrooms in a heatproof bowl and pour the hot stock over them. Cover and allow to rehydrate for 10–15 minutes.
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Remove the mushrooms, squeeze out excess liquid, roughly chop them, and reserve the soaking liquid.
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Dry the saucepan, add the olive oil, and heat over medium. When the oil shimmers, add the minced shallot and a pinch of salt. Cook until softened and translucent.
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Add the sage and thyme and cook until fragrant. Add the flour and stir constantly for about 3 minutes, until the flour turns slightly golden and smells nutty.
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Pour in the white wine and whisk to combine. Cook until the stronger alcoholic notes have cooked off.
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Whisk in the reserved mushroom soaking liquid and soy sauce. Add the chopped porcinis and bring to a gentle simmer. Cook for 5–10 minutes to thicken and develop flavor.
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Strain the gravy through a fine mesh sieve into a heatproof bowl, pressing the solids to extract all liquid. Discard the solids and stir in the sherry vinegar. Taste and adjust salt and pepper.
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Serve immediately or store in an airtight container in the refrigerator for up to 5 days. The gravy freezes well for longer storage.
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Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
The gravy is ready to serve. You can enjoy it immediately, store it refrigerated for up to five days, or freeze it for longer-term use.
Looking for a vegan gravy recipe or have questions about this one? Leave a comment to ask.
