Mushroom Gravy

Mushroom Gravy

Made with fresh tarragon and rosemary, this gravy is vegan friendly and super tasty.

by Hilliary Jordan


2 tbsp Sizzle

1 large shallot, diced

16 oz mushrooms, sliced

1 tbsp Soy sauce

2 cloves garlic, minced

2 tbsp fresh tarragon

1 tbsp fresh rosemary

3 tbsp all purpose flour

3 cups veggie broth

Salt and pepper to taste


Active Time: 20 min

Full Time: 45 min

Serves 1

Heat your Sizzle in a skillet over medium heat. Add the diced shallot and cook until soft and translucent 3-5 minutes.


Add the mushrooms to the skillet and cook until soft, around 8-10 minutes depending on the type you're using.


Add in the soy sauce and let reduce.


Stir in the minced garlic, tarragon, rosemary, and soy sauce and cook until fragrant, 1-3 minutes.


Sprinkle flour over mushroom mixture and cook the raw flour out for 1 minute.


Whisk in your broth and simmer until it’s thick, stirring often for about 20 minutes. Season with salt and pepper, and there you have it!