Pulled Mushroom Gravy


Now this is one of my favorite recipes of all time. Like, EVER! It’s super easy, and I put this shit on everything. It has a nice deep complexity of flavor that gives it a meaty essence. Even my carnivore friends love this stuff. And claim if I cooked all of their meals they could be vegan. Even my boyfriend who is absolutely a meat-and-potatoes kind of guy. (He’s English, they’re not exactly known for their cuisine.) But you can use this for gravy and biscuits, disco fries-poutine, whatever you want to call it.  Fried potatoes topped with gravy and some kind of (plant based) cheese. Put it on a sandwich. Dip your sandwiches in it. Dip anything in it. Go crazy. It’s all gravy baby J

Arrrright then. Let’s get down to the nitty-gritty. I like to grate my mushrooms for this recipe. It gives the mushrooms that “pulled” texture. I used a microplane, but you can use a cheese grater for larger pieces if that’s what you prefer. But before you grate them, wipe off the excess dirt with a wet cloth. I know it seems easier to just rinse them under running water but this is the best way. Sweet as, now your shroomies are nice and clean. Now you grate them to bits. Think about someone you hate as you do, it’s super satisfying.


Now mince up some garlic, and chop up some onions. I’m real big on the aromatics. I put garlic in just about everything. When you’re done with that, heat up some oil in a sauce pot and add the garlic, let it fizzle until you can smell it and then add the onions. Sautee them until transparent (or until they start to caramelize if you have the patience. This is when you dump in that grated mushrooms! Such a satisfying sizzle when they hit that hot pan. MMMMM. Sautee those for a bit. They’re going to release their water and create a sauce. That’s great. You can either add your vegetable stock now to the mushroom juice, or cook it down so the mushrooms caramelize in their own juices and then add the stock. I suggest caramelizing for optimum flavor!


Once the stock is in you add your soy sauce. This gives it that depth of flavor that makes it so succulent and amazing. Let it simmer for about 15 minutes so that all of the flavors can mingle and marry. Add some herbs if you like. A sprig of time or a bay leaf. I choose not to but if you’re feelin’ it then go with it! When the simmering is over, remove the herbs if you chose to add them.

Awesome! We’re looking good, we’re cooking food. And we’re almost done! I want you to mix together equal parts corn starch and cold water to create a slurry. Turn the burner up to high heat and mix in the slurry. He gravy will start to boil and you’ll see it quickly start to thicken. Run a spoon through it and watch the drip to achieve he thickness (or viscosity if you want to be fancy) and remove it from the heat.

That’s it! You’re done! Let that pot of deliciousness cool down and enjoy it however you wish.

Suggestion: I highly suggest the disco fry route; being a Jersey girl and all. Roast some potato wedges, top them with this gravy. Sprinkle it with some soy cheese and blast it under the broiler for a minute or two. You want regret it!



Pulled Mushroom Gravy

  • Servings: 10
  • Difficulty: easy
  • Print


12 oz. button mushrooms

2 cloves garlic

1/2 cup chopped onion

1 cup vegetable stock

3 tbsp soy sauce

herbs (optional)

2 tsp corn starch

2 tsp cold water


  1. Mince garlic and chop mushrooms.
  2. Grate mushrooms to he desired size.
  3. Heat oil in sauce pan, add garlic and onions and saute until slightly caramelized. Add mushrooms.
  4. Saute mushrooms until caramelized.
  5. Add vegetable stock.
  6. Add soy sauce, simmer uncovered 15-20 minutes.
  7. Mix cornstarch with cold water to make a slurry.
  8. Increase heat to medium-high, until gravy begins to boil. Add slurry.
  9. Boil for 1 minute, until the sauce begins to thicken.
  10. Remove from heat and serve!

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