- 16 ounces Brown Button Mushrooms
- 5 ounces Shiitake Mushrooms
- 0.5 ounce Dried Porcini Mushrooms
- 2 Tablespoons Olive Oil
- 2 Tablespoons Vegan Butter
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Fresh or Dried Thyme
- 0.5 teaspoon Mustard Powder
- 0.5 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 0.25 cup Soy Sauce/Coconut Aminos
- 15 ounce can Full Fat Coconut Milk
This creamy, vegan mushroom gravy is packed with umami!
Any holiday dinner spread should include beautiful vibrant fall produce, a hot and steamy roasted item, a potato dish and gravy!
Since we are plant-forward in this household, I had to create a gravy that would not only replace the traditional but also level it up in flavor.
Whenever I make this vegan mushroom gravy for the holiday gatherings, everyone adds a good amount to their plates!
This gravy is made with 3 mushrooms. Brown button, shiitake and porcini.
Each mushroom has its own unique flavor and when combined with seasonings like thyme and mustard powder, then blended with rich coconut milk, magic happens.
Mushroom are a vegetarian or vegan’s best friend. They are packed with flavor, are versatile and are also very nutritious.
Mushrooms are rich in the B vitamins and can help protect heart health. They are also good for our digestive system and maintaining healthy skin!
If you have other mushroom variety on hand, you can add those as well. The more, the better in my opinion.
The best part is that you can repurpose this gravy as well!
Add vegetable broth and make it into a mushroom soup. You can also add it to pasta and use it as a sauce!
One of my favorite ways to repurpose this mushroom gravy is to use it as a sauce for my Mushroom and Butternut Squash Pasta!
Brown and Cook The Mushrooms
First, rehydrate the dried porcini mushrooms. Add the dried porcini mushrooms to a heat proof mug or bowl then cover with boiling water.
Allow to rehydrate while you prep the other ingredients.
Using a damp cloth or paper towel, rub off the dirt on the brown button mushrooms then break into halved with your hands.
Also wipe the shiitake mushrooms then slice.
Heat a large skillet on high heat.
Once hot, add 1 Tablespoon of olive oil and 2 Tablespoons of vegan butter.
Next, add the brown button mushrooms, stir and sauté for 10-15 minutes on medium-high heat.
Add the sliced shiitake mushrooms, 1 Tablespoon of olive oil and stir and sauté for 10-15 minutes.
Reduce the heat to medium.
Drain the rehydrated porcini mushrooms but keep the liquid.
Roughly chop the porcini mushrooms then add them to the skillet and stir.
Add The Seasonings & Coconut Milk
Season the mushrooms with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried or fresh thyme, 1/2 teaspoon of mustard powder, and 1/2 teaspoon of freshly ground black pepper.
Stir to combine and reduce the heat to medium-low.
Next, add 1/4 cup of the reserved porcini liquid and 1/4 cup soy sauce.
Stir to combine then add a 15 ounce can of full-fat coconut milk.
Stir once more then give it a taste to see if it needs salt.
Add 1/4 - 1/2 teaspoon of salt if needed.
Blend & Adjust Taste
Carefully transfer the mushroom mixture to a blender and blend on low until smooth.
Since the mixture is hot, it is better to blend on low and allowing a bit of steam to escape from the top to avoid a hot explosion.
Once fully blended, grab a spoon and taste it once more for seasoning.
Adjust seasoning if needed.
Serve & Store