Mushroom Gravy

Original recipe taken from eBook What to Feed That Effing Vegan


  • 1 cup mushrooms, diced
  • 1 medium shallot, diced
  • 2 sprigs fresh thyme
  • 2 clove garlic, minced
  • 1 tbsp olive oil
  • 2 tsp cornstarch
  • 1 vegetable bouillon cube
  • 2 cups hot water
  • 1 tsp poultry seasoning
  • Sea salt (if desired)
  • Pepper (if desired)


  1. In a small saucepan, heat oil over medium heat.
  2. Add shallot and garlic.
  3. Saute for 5 minutes.
  4. Add cornstarch and poultry seasoning and stir to coat.
  5. Add mushrooms.
  6. Dissolve bouillon cube in hot water and add to saucepan.
  7. Bring to a boil, stirring occasionally.
  8. Reduce heat, cover and cook for 10 minutes on a low bubble until gravy thickens.
  9. Stir in salt & pepper, if desired.
  10. Blend with immersion blender for creamy consistency.
  11. Sieve to remove chunks, unless you like them!

I added the “sieve” step because I am not a huge fan of mushrooms and did NOT want chunks of them in my gravy … I also didn’t use any salt & pepper, but wish I had used a bit of salt. The gravy was very tasty and I will absolutely make it again!

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