Best Mushroom Gravy (vegan, gluten-free friendly)
This is seriously the best instant pot mashed potatoes with mushroom gravy you'll ever eat. It's pure comfort food that tastes so dang good.
Print Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 small onion, chopped
- 16 ounces cremini or bella mushrooms, sliced
- 2 tbsp soy sauce (or tamari if GF)
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 tsp crushed dried rosemary
- 1/4 all-purpose flour (see notes if GF)
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper
Instructions
- In a large skillet, heat olive oil over medium high heat. Add the onions and saute until it starts to brown, about 5 minutes. Add the mushrooms and saute for another 6-8 minutes until softened.
- Add the soy sauce, garlic, thyme, and rosemary. Saute for 1 minute. Sprinkle flour all over the mushrooms and stir for 1 minute. Add the vegetable broth and stir until well combined. Simmer for 20 minutes (until thickened) stirring frequently. Taste and add salt and pepper to taste. Enjoy!
- Note: If gluten-free, omit flour and add 2 Tbsp of cornstarch in small bowl with some liquid from the pan AFTER it has simmered for 20 minutes. Stir until it forms a smooth slurry. Add cornstarch mixture back into the pan and stir until gravy thickens.
Servings: 4