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Easy Mushroom Gravy

This rich and flavourful gravy goes perfectly with our lentil loaf roast (see recipe below) and is a great feature to any Sunday dinner. Recipe adapted from Minimalist Baker.

Time 30 mins
Skill Level Easy

Ingredients List

Serves 1
  • 2 cups dried porcini mushrooms
  • 2 1/2 cups vegetable stock
  • 3/4 cup onion
  • 3 garlic cloves minced
  • 3 tbsp arrowroot
  • 1 tsp thyme minced
  • 1 tbsp rosemary minced
  • 1/4 cup almond milk optional


  1. Rehydrate dried mushrooms in vegetable stock. Bring to a simmer and then turn off heat, cover and let rest. 
  2. While the mushrooms are rehydrating, heat a pan over a medium heat. Once hot, add a dash of water with the onion and saute for five minutes. 
  3. Then add garlic and continue cooking for another two- three minutes.
  4. Add the arrowroot powder and stir so all the onion is coated. 
  5. Next add the herbs and mushrooms with their broth, reserving a little. 
  6. Stir and cook for 5 minutes. 
  7. Transfer the gravy to the blender and blend until smooth and creamy. 
  8. Return the gravy to the pan and warm through. If you want the gravy to be a little lighter in both colour and flavour, add some almond milk.