Mushroom Gravy.



  • 1/2 cup olive oil or coconut oil
  • 6 medium fresh sage leaves, chopped
  • 1 8oz. baby bella mushrooms, finely chopped
  • 1 medium yellow onion
  • 2 cloves garlic, chopped
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 2 1/2 Tbsp. all-purpose flour
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. white miso
  • 3 cups vegetable broth
  • 3 Tbsp. soy sauce
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper


  • 1In a medium saucepan, heat oil over medium heat then add sage leaves and fry for 30 seconds.
  • 2Add baby bella mushrooms and onion. Sautee until onion and mushrooms are browned. About 5 minutes on medium heat.
  • 3Add garlic, rosemary, thyme and cook for another 30 seconds. Then add the all-purpose flour and mix until the oil absorbs the flour. Then add nutritional yeast and red miso.
  • 4Add vegetable broth 1/2 cup at a time while mixing. Once gravy has thickened add another 1/2 cup. Add vegetable broth until desired consistency. Will thicken a bit when you blend it in the next step, so it's ok if its a little runny.
  • 5Add salt and pepper, then let cool for 5 minutes. Place in a blender and blend until smooth. It will be hot still so make sure the some air is allowed to escape from the top. Blend on low.
  • 6Serve immediately or refrigerate up to 5 days.

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