Mushroom gravy

By Jillian Harris and Tori Wesszer


  • 2 tablespoons (30 milliliters) extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 340 grams sliced white and/or brown mushrooms (about 4 cups/1 liter)
  • 1 tablespoon (15 milliliters) finely chopped fresh sage
  • 1 tablespoon (15 milliliters) finely chopped fresh flat-leaf parsley
  • 1 teaspoon (5 milliliters) fresh thyme leaves
  • 1 tablespoons (30 milliliters) vegan butter
  • 3/4 cup (175 milliliters) finely chopped yellow onion (1 small onion)
  • 1 tablespoons (45 milliliters) all-purpose flour
  • 1-1/2 to 2 cups (375 to 500 milliliters) vegetable stock
  • 1/2 cup (125 milliliters) cashew cream
  • Salt and pepper


  1. Heat the olive oil in a large frying pan over medium heat. Add the garlic and mushrooms and cook until the mushrooms start to soften, about eight minutes, stirring occasionally. Stir in the sage, parsley, and thyme and continue to cook for five minutes, stirring occasionally. Transfer the mixture to a medium bowl and set aside.
  2. In the same pan, melt the vegan butter over medium heat. Add the onions and cook until soft and turning a light golden brown, stirring occasionally, six to eight minutes. 
  3. Sprinkle the flour over the onions and stir constantly with a wooden spoon to cook the flour, five to eight minutes: you are looking for a light brown colour with a slightly nutty aroma. 
  4. While whisking, slowly add 1-1/2 cups (375 milliliters) of the vegetable stock and the cashew cream to the flour mixture, and whisk to combine. Add the mushroom mixture, stir well, and season with salt and pepper. 
  5. Scrape the mixture into a large bowl. Carefully blend until smooth using an immersion blender. Alternatively, let cool slightly and then purée in a blender. Add additional stock if needed to thin the gravy and serve.

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Fraiche Food, Full Hearts

This recipe appears in Fraiche Food, Full Hearts (© 2019 )

Follow Jillian Harris: