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Umami-Rich Mushroom Gravy

Let’s be honest, gravy goes beautifully with so many foods! It adds some love to any potato dish, from a drizzle over mashed potatoes to a topping for baked potatoes to French fries for dipping. It also makes an excellent pairing for any oven roasted meats or vegetables. This vegetarian gravy is loaded with mushrooms, so it’s packed with umami flavor and pairs well with vegan or vegetarian roast dinners in fall and winter. Add it to your holiday dinner menu!


Yield: Serves 6
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

2 tablespoons olive oil
4 ounces cremini mushrooms, chopped
2 cloves garlic, minced
2 tablespoons gluten-free flour
2 cups vegetable stock
2 tablespoons Kikkoman® Gluten-Free Soy Sauce
1 sprig fresh rosemary
2 sprigs fresh thyme
¼ teaspoon cracked black pepper


  1. Heat olive oil over medium heat in a medium skillet and add mushrooms. Sauté for 5 minutes, stirring occasionally. Add garlic and continue to cook for 3 minutes.
  2. Stir in flour. Whisk in vegetable stock and soy sauce. Bring to a low simmer and add rosemary, thyme and pepper. Simmer for 5 minutes or until gravy is thickened. Discard rosemary and thyme. Serve gravy hot over mashed potatoes, polenta, or gluten free noodles.


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