About the Recipe
This Creamy Balsamic Mushroom Gravy is a rich, savory sauce that brings deep flavors to any dish. Made with sautéed mushrooms, balsamic vinegar, and herbs, this dairy-free gravy has a velvety texture thanks to a simple cornstarch thickener. Whether drizzled over mashed potatoes, rice, or roasted vegetables, this easy-to-make gravy is the perfect way to add warmth to your meal.
Note: The ingredient quantities listed are approximate. I’ve been cooking by ‘eyeballing’ for years, and this recipe has naturally evolved without precise measurements. I have done my best to estimate the correct amounts and ratios of ingredients for smaller portions, but feel free to adjust as needed. Everyone’s taste preferences vary, so you may want more or less of some ingredients. Feel free to play and make it your own! Enjoy.
Ingredients
2 tbsp olive oil
3 cloves garlic, minced
6 cups mushrooms (white, cremini, or portobello), sliced
4 tbsp balsamic vinegar
4 tbsp amino acids or soy sauce
1 tsp dried rosemary (or 1 tsp fresh, chopped)
1 tsp dried thyme (or 1 tsp fresh, chopped)
2 tbsp cornstarch mixed with 2 tbsp cool water (to thicken)
Salt and black pepper, to taste
Preparation
Step 1 - Sauté the mushrooms
Heat olive oil in a large pot over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms, balsamic vinegar and amino acids (or soy sauce) along with the spices rosemary, thyme, salt and pepper, and cook for 10 - 15 minutes, stirring occasionally, until the mushrooms release their moisture and reduce in size.
Step 2 - Simmer and Thicken
Reduce the heat to maintain a gentle simmer. Gradually stir in the cornstarch slurry and continue to cook for 1 - 2 minutes. Â If needed, add more cornstarch slurry in small increments, stirring continuously, until the gravy reaches your desired consistency.
Step 3 - Serve
This rich gravy goes great over rice, mashed potatoes or roasted veggies.