Rich Vegetarian Wild Mushroom & Herb Gravy Recipe Is Fancy Like by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Rich Vegetarian Wild Mushroom & Herb Gravy Recipe Is Fancy Like

As much as I love everything about cooking, I stress about one thing: my vegetarian friends. This wild mushroom gravy recipe was developed with them in mind.

I wanted lots of flavor with depth and richness, so naturally, I turned to a dried shiitake mushroom. To make a vegan version just substitute olive oil for the butter and vegetable stock for the cream. Add in your favorite wild mushrooms and you have a win-win!

Cuisine: American
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8 to 10

Ingredients

  • 1 heaping cup dried shiitake mushrooms
  • 1 - 2 palm-sized fresh porcini mushrooms, rough chopped
  • 2 - 3 large fresh chanterelle mushrooms, rough chopped
  • 5 - 8 cremini mushrooms, sliced
  • 1 quart rich homemade vegetable stock (divided)
  • 2 - 4 ounces unsalted butter (or vegan butter)
  • 3 large shallots, chopped fine
  • 3 garlic cloves, peeled and smashed
  • 2 - 3 tablespoons soy sauce
  • 1/2 cup light sour cream
  • 2 tablespoons brandy
  • 3 heaping tablespoons flour or cornstarch
  • 2 - 3 sprigs fresh thyme
  • 2 fresh sage leaves or ground sage, to taste
  • 1 - 2 sprigs fresh parsley, chopped fine

Here's how to make it: 

  1. Bring vegetable stock to a boil. In a small bowl, pour the hot stock over the dried shiitake mushrooms. Cover. Soak for 30 minutes or overnight. Remove the shiitake mushrooms from the bowl, reserving stock, set aside at room temperature for later use. Roughly chop the reconstituted mushrooms. Set aside.
  2. In a large high-sided pan, melt half of the butter. Add the shallots and fresh mushrooms. Sautee for 8 to 12 minutes over medium heat until softened. Add the shiitake mushrooms, soy and garlic with half the herbs. Add the remaining butter and sauté until mushrooms are rich, deeply browned and the pan becomes sticky. Add the flour to the mixture stirring constantly. Cook for 1 to 2 minutes until the flour is browning and gives off a nutty aroma.
  3. Temporarily remove from the pan from the heat. Whisking constantly, add the reserved vegetable stock, leaving any mushroom sediment from the soaking liquid behind. When the gravy begins to form, add remaining parsley, thyme and a shot of brandy. Return to the heat and cook until thick and glossy and cook off the alcohol, about 5 additional minutes.
  4. Finish the gravy by adding sour cream. Cook for a few more minutes until heated through and thickened to desired consistency. Remove thyme springs and discard. Adjust season to your preferred taste with salt and pepper. Use your immersion blender to puree to desired texture. Strain for a smooth textured sauce or leave mushrooms chunky. Serve piping hot garnished with fresh thyme and a beautiful fresh chanterelle mushroom.

Pro Tip: Add additional warm stock, while using your immersion blender, and puree into a beautiful velvety mushroom soup.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Elisa A. Schmitz 30Seconds
Wonderful idea to make this rich sauce vegan, Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area . Not only delicious, but a sauce you can feel good about serving to everyone! #yum
Cassiday
I’m getting excited about the brandy in the ingredients list.

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