Rich Mushroom Gravy

Rich Mushroom Gravy

  • 5 c low sodium vegetable broth
  • 1 onion chopped
  • 1 pkg (8 oz) mushrooms (I like baby bella)
  • 4 cloves garlic minced
  • 1-2 T grape seed or olive oil
  • 1/2 c red wine
  • 1 t poultry seasoning
  • 2 T fresh thyme chopped
  • 2 T fresh rosemary chopped
  • 1 t sea salt


  • 2 T liquid aminos
  • 3 T nutritional yeast
  • 2 T potato starch (or any other flour – brown rice, etc)


  • Chop onions, mushrooms and mince onions
  • Saute onions in oil in large sauce pan until translucent
  • Add mushrooms and garlic, sauteing until soft and most liquid gone
  • Add spices and stir


  • Add wine and simmer for about 5 minutes
  • Add vegetable broth to onion/mushroom mixture and bring to a boil
  • Combine all thickening ingredients in small bowl


  • Add 1/4 c mushroom liquid to thickening ingredients and stir until smooth


  • Whisk thickening ingredients into mushroom stock and continue to simmer until gravy begins to thicken



This gravy is a great addition to my Quinoa Lentil Loaf.  It is also quite tasty served over roasted vegetables and mashed potatoes.


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