This is definitely one of my favourite go-to recipes when I'm introducing plant-based cooking to a crowd who isn't familiar with it. For a very long time, a plant based diet was thought or expected to be tasteless, unsatisfying, complicated or that it required crazy expensive ingredients or replacement products to taste good. Things are now changing and there is a real shift in perspective when it comes to plant-based cooking thanks to so many amazing chefs, food bloggers and instagrammers developing amazing recipes. To me, this red wine & mushroom gravy recipe represents everything wonderful and valuable plant-based cooking can offer.
Without further ado, I'll describe the dish to you in a few words. This is an extremely flavourful, herby, earthy, comforting and hearty yet healthy gravy. It will be rich and thick in consistency but if you like to add some cream or milk for vegetarians (or substitutes for vegans), you may do so!
Here I paired this gravy with some fluffy garlic-chive mashed potatoes but you can serve this over roasted potatoes, over rice, inside a baked potato, on it's own with some veggies on the side, as pasta sauce or simply serve it as a side for big feasts like Thanksgiving or Christmas dinner. If you're going to use it as a pasta sauce, I recommend you pick tubular shaped pastas or shells. These shapes will allow the thick sauce to collect in the hollowed parts and form juicy little gravy pools.
Since you can serve this gravy in various ways, it makes an incredible dish for meal prepping. I recommend making this on a Sunday in a big batch (double the recipe if you're feeding a family).
As you can see, this is truly a delicious and versatile dish that is perfect for every occasion. I'm currently thinking of creating a vegan poutine recipe using this gravy and I'm more than excited for it. If you make this recipe, make sure to let me know how it turned out and how you served it in the comments!
Tips and Tricks:
If you want to take this recipe to the next level you can add some dried truffle flakes, or truffle oil to it.
You will not see garlic under the ingredient list simply because I serve this over garlic mashed potatoes. If you're going to serve yours over regular mashed potatoes or anything else, make sure to add 2 cloves of minced garlic to this recipe.
If you want your gravy to be thicker, simply increase the cooking time and let the gravy reduce to your desired consistency. If it turned out too thick and you wish to loosen it up, you can add some more water or stock.
If you're using veggie stock make sure to adjust the salt level accordingly or use low sodium stock.
I picked whatever mushrooms were available at my local store. You can just use regular mushrooms but I recommend using a variety of at least 2 different mushrooms because they will increase the depth of flavour and add texture.
When you're preparing mushrooms, it's best not to wash them and use a mushroom brush if you have one (an old toothbrush will also work fine). If not, when rinsing them, try not to submerge and leave them in water or they will absorb a lot of water like a sponge which will alter their texture.
PREP TIME: 20 MIN
COOK TIME: 50 MIN
TOTAL TIME: 1H 10 MIN
125 gr shiitake mushrooms
30 gr dried porcini mushrooms
700 gr chestnut mushrooms
1 large yellow onion
2 cloves of garlic (optional)
3 tbsp olive oil (or butter)
1 tsp balsamic vinegar
150 ml red wine
1 bay leaf
1½ tsp ground rosemary
1 tsp oregano
1½ tsp fresh or dried thyme
½ tsp black pepper
1 tsp brown sugar
1½ tsp salt (to taste)
1 tbsp flour
½ tsp arrowroot powder or cornstarch
Handful of fresh parsley
1. Prepare mushrooms and slice your onion lengthwise.
2. Heat 2 tbsp of oil in a large and preferably wide pan, sauté the onions until translucent and add the mushrooms.
3. In a separate pot or kettle, keep stock or water warm (it should be hot but not boiling).
4. Add wine, balsamic vinegar, herbs and all the seasoning to your mushrooms. Keep sautéing them in high heat until they have released all their water and all the liquid has evaporated. The mushrooms should begin sticking to the bottom of the pan.
5. Reduce the heat to medium-high, add the remaining (1 tbsp) of oil, followed by the flour and starch. Sauté for 3 more minutes.
6. Pour your warm water/stock slowly over the mushrooms.
7. Simmer in high heat until the gravy reaches the desired consistency.
8. Add a handful of freshly chopped parsley and enjoy!