Portabella Mushroom Gravy for Mashed Potatoes
A hearty, flavorful Portabella mushroom gravy that enhances mashed potatoes with rich, savory depth and a touch of umami.
Ingredients
- 2 large Portabella mushrooms chopped
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup vegetable broth or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme or fresh
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic, sautéing for 2-3 minutes until softened.
- Add chopped Portabella mushrooms and cook for 5-7 minutes until mushrooms release moisture and become tender.
- Stir in flour and cook for another 1-2 minutes to make a roux.
- Slowly pour in vegetable broth, stirring constantly until the mixture thickens.
- Add soy sauce and thyme, and simmer for 5 more minutes, adjusting seasoning with salt and pepper.
- Serve hot over mashed potatoes.
Notes
For a vegan version, simply ensure that your vegetable broth is plant-based and use olive oil instead of butter. Adjust thickness by adding more or less broth, depending on your preference.
