Deeply browned cremini mushrooms are the heart of this gravy, cooked low and slow with diced onion, garlic, and fresh thyme until every bit of moisture has evaporated and the flavor is concentrated and savory. A sprinkle of flour thickens the base before broth gets whisked in, simmering down into a silky, spoon-coating gravy with a rich, umami backbone. Worcestershire and a touch of soy sauce deepen that savory edge even further, so the finished sauce tastes like it's been simmering all day. A scatter of fresh parsley at the end brightens things up and makes it look as good as it tastes. This one pours beautifully over mashed potatoes, roasted vegetables, or a weeknight dinner in need of something hearty, and it's a solid pick for a dairy free table.
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Country Crock Dairy Free Plant Butter Made With Olive Oil
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
Violife 100% Vegan Unsalted Plant Butter
Country Crock Dairy Free Plant Butter with Avocado Oil
Violife 100% Dairy-Free Salted Plant Butter
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4–5 minutes more.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
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