For what use?

Would a vegetarian mushroom gravy/'sauce work?

I use "Better than Boullion" (can't spell it)...vegetarian as a seasoning. You could, just make a cuppa soup with it and thicken it with flour or cornstarch. Vegetarian is harder to find, but less salty and quite tasty for many things. (Soup, with lots of veggies cooking right now..... waiting, waiting.)

I'm a vegetarian, and I make Ina Garten's Cognac Gravy for Thanksgiving. Just use vegetable broth instead of chicken broth. I make multiple batches and add some turkey drippings to some of the gravy for the non-vegetarian guests.

Mushroom gravy is also good too, depending on the dish.

Cognac Gravy

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Here is a link that might be useful: Cognac Gravy

Thanks, Snidley a mushroom gravy would work.
Chi that sounds good but it used chicken stock, so not vegetarian.
Thanks, Nanny

Ellendi, you don't have to follow it exactly. :) Just use vegetable broth instead. I've been a vegetarian for 16 years and a lot of recipes can be made vegetarian just by changing the stock.

As for broth, I also like the Better Than Bouillon brand. My favorite is the "No Chicken" but the "No Beef" and the regular veggie are good too. I also like the Rapunzel Sea Salt and Herb bouillon cubes. I occasionally find both of these in regular grocery stores, but often need to go to Sprouts or Whole Foods.

Thanks Chi, I'll see about the Better Than Bouillon.

A gravy or sauce featuring sauteed mushrooms has so much umami (savory or "meaty" flavor) that even meat eaters should find a meat-less version very tasty.

If using any prepared food as ingredients (like bouillon cubes or broth) be watchful that it not get too cumulatively salty.

I googled Vegetarian gravy and there is good selection. Some even low in salt and in the Penzeys Catalog there is a good variety of spices to use. All types of salts/peppers etc. Makes me hungry even now.

I agree with Snidely about mushrooms; you can't go wrong if you use a combination of oyster, shitaki, and crimini mushrooms, all of which can be found readily in most groceries. I keep dried oyster mushrooms on hand all the time to add great flavor to soups, stews, sauces, and gravies.

Snidely might have other 'shroom suggestions but those are my usual three.

Snidely, do you have a recipe that you have used?
I have looked on the web and I do find things there, but would love a tried and true from someone here.
Thanks!

No, I'm sorry I don't have a recipe to share. One "mostly" vegetarian regular visitor is ok with my using chicken broth - I asked first.

Try tasting a few different veggie broths (a few are horrible), then try a regular recipe and just use the veggie broth. See how it is. Try to find a recipe that includes butter and cream, and maybe even a bit of white wine or marsala or sherry, lots of possibilities. .

Rhizo, other " 'shroom" suggestions? I think your ideas are solid but, haha, haven't heard that term in ages. Last time I did, I think it was in reference to a different kind of mushroom and it wasn't for cooking.

Ellendi, I've thought about your vegetarian gravy and here's what I would do. I used to use the Better Than Bouillon bases, but had to stop because they began to taste too salty for me. I'm so used to barely using any salt that most purchased things like soups, sauces, gravies, and bouillon taste bitterly salty to me now. Mind you I used to like BTB!

I'd make my own stock by simmering onions, garlic, carrots, celery (including leaves), fresh parsley , sage, and thyme in a pot of water. S&P at this time to your taste.

In a skillet, heat some veggie oil, not olive oil, and saute chopped onions until caramelized, set aside. If using dried oyster mushrooms , reconstitute and chop. Slice cremini and saute the mushrooms until they give up their liquid. Adding a tiny bit of soy sauce imparts a very rich flavor. Combine the onions and mushrooms in the pan, add flour to make a darkish roux.

Strain your homemade stock. You could use a hand blender to mash them and incorporate that into your gravy or not. Anyway, add the stock to the roux to make your thickened gravy. Simmer until fully cooked.

I've never made this, but I'll betcha that it will be deelicious! What do you think?

I was looking through my recipe file today and found a recipe that I made note of would make an excellent gravy....however, the recipe itself was for chicken tetrazzini. But the first part starts off...
I medium onion, chopped
Small package of mushrooms, sliced
3 Tbsp. butter
3 Tbsp. flour, and then goes to chicken broth, but you could use vegetable broth.

Saute the onions in butter until golden. Add mushrooms and saute until soft. (You may need to add a little more butter)

Stir in flour. Add broth, approximately one cup or a little more.

The next step is to add a cup of cream, but you could stop right there with the mushroom gravy. But, if you are vegan....this won't work for you, but I can vouch that the gravy is very tasty. Like I said, this is a base I use for chicken tetrazinni. Bet you could use some sturdier, meatier type of mushrooms and make some very good mushroom tetrazinni out of this, adding cooked spaghetti and then topping with a good quality grated Parmeasan cheese.

Thanks Rhizo and Marilyn.