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Mushroom Onion Gravy

Yields about 8 cups of gravy
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Sauce
Cuisine: Vegetarian
Keyword: easy, herb, roux
Servings: 16
Calories: 105kcal

Equipment

  • Medium Large Pot

Ingredients

  • 1 stick salted butter
  • 1 large yellow onion, chopped
  • 1/3 cup +2 tbsp all purpose flour
  • 4 cups crimini mushrooms, sliced
  • 3 cups vegetable broth
  • 3/4 cup dry white wine
  • 2 tbsp thyme, de-stemmed and lightly chopped
  • 1 tsp Italian parsley, de-stemmed and lightly chopped
  • 1 tsp rosemary, de-stemmed and lightly chopped
  • 1 tsp onion salt
  • 1/2 tsp salt, add more to taste
  • 1/4 tsp black pepper, add more to taste

Instructions

  • Begin by melting the butter stick in a medium to large pot. When it's hot and melted, add your chopped onion and sauté about 5 minutes on medium heat.
  • Using a whisk, stir in the flour and stir it until well combined. This will result in thick coated onion pieces. Now slowly whisk in the veggie broth until combined, then toss in the chopped mushrooms. Bring this to a very light boil.
  • Once this is lightly boiling and still decently thick, whisk in white wine and the remaining seasonings and herbs. Let this simmer uncovered about 10-15 minutes, letting the alcohol cook out and the flavors come together. Stir and taste a few times along the way and adjust the flavors as needed!

Notes

Macronutrients: 9.5g carb, 6g fat, 2g protein
  1. This is not the traditional way of making a roux. Traditionally, you would sauté the onions separately and create the roux by whisking the flour into the melted, bubbling butter by itself. I found that having the onions already in there chopped up created less mess and the result was the same, but you do it however you'd like.
  2. Do NOT replace the flour with cornstarch. Yes, cornstarch is a thickener, but the texture and flavors are so very different and the ratios will be too.