Thyme and Mushroom Gravy

"Serving suggestion: Vegetarian sausages put onto a bed of Mashed potatoes and pour on the Gravy. Chase with Beer."
 
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Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oil in saucepan and add onion. Saute until golden.
  • Add herbs and mushrooms and cook until softened about 5 minutes. Stir in port, vegetable stock, Braggs and simmer, stirring until the gravy has thickened slightly about 3 to 5 minutes.
  • Remove bay. Pour into Gravy boat and serve.
  • Note Crusted Port is Vegetarian.

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Reviews

  1. I made this gravy for Thanksgiving dinner because I'm a vegetarian and I wanted to smother my mashed potatoes with something this year. This was very very good! I used Portabello mushrooms, and since I don't like port wine I just used some red and it was fine. I went with the dark soy sauce and I must say that I think that was the secret to the gravy, it was just wonderful. My mother-in-law, who is not a vegetarian, but is adventurous when it comes to food, tried some of this and she even liked it. Just one note to those who may try this in the future, the directions don't say when to add the flour, but I added it in after adding the mushrooms and cooking them until they were soft. I just added the flour right to the mushrooms, herbs, and onions and stirred until it was absorbed, and then slowly stirred in the wine and vegetable stock. Thanks very very much for sharing this it made my Thanksgiving a little saucier.
     
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RECIPE SUBMITTED BY

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
 
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