This is the kind of gravy that makes you wonder why we ever thought we needed meat drippings to begin with. Deeply savory, full of earthy mushrooms, and glossy enough to pour over anything you can mash—it’s become my go-to every fall and winter.
So Why Did It Take Me So Long?
I’ll be honest—mushroom gravy was one of those recipes I kept pushing down my list. I love mushrooms, sure, but for some reason I thought making a rich, flavorful gravy without butter or meat stock would be a letdown. I was wrong. The first time I made this, I tasted a spoonful straight from the pan…and then another. By the time the potatoes were done, half the gravy was already gone. Now I make extra on purpose.
This one’s completely plant-based, but the depth of flavor rivals any classic gravy I’ve had. And if you’re cooking for both vegans and meat-eaters, this one quietly wins over everyone at the table—no labels necessary.
What You’ll Need (and Why It Works)
This gravy isn’t complicated—it’s built on good pantry staples and a few fresh ingredients that give it real character.
- Mushrooms: I usually go with cremini, but a mix of cremini and shiitake adds even more richness. Chop them small so they melt right into the gravy and give it that meaty feel without the meat.
- Shallots and garlic: Shallots bring a sweet, mellow sharpness. Garlic adds that comforting base note that clings to every spoonful.
- Soy sauce or tamari: This is my trick for getting that deep umami punch. Tamari is great if you’re avoiding gluten, but regular soy sauce works just as well for most.
- Fresh rosemary and thyme: These two herbs give the gravy its cozy, holiday-like aroma. I grow thyme on my balcony, and just a couple sprigs make the whole kitchen smell warm.
- All-purpose flour: A couple spoonfuls is all it takes to thicken everything to the perfect pourable consistency. If you’re gluten-free, a little cornstarch slurry works fine too—just add it slowly at the end.
- Vegetable stock: Use a good one—homemade or store-bought—but make sure it’s flavorful. Watery stock = bland gravy.
- Olive oil: No butter here, just a little oil to sauté and round out the flavor.
- Salt and pepper: Don’t forget to taste as you go. A little extra salt can bring the umami to life.
How to Make It Ahead
This gravy is one of those dishes that gets better as it sits. I often make it the night before a holiday meal so I’m not rushing around. Just let it cool, stash it in an airtight container, and reheat gently when you need it. You might have to thin it out with a splash of water or stock, but otherwise, it comes back to life beautifully.
How I Use It (and You Should Too)
This mushroom gravy lives on my mashed potatoes, obviously. But that’s just the start.
Try pouring it over:
- Mashed cauliflower for a lighter take
- Roasted root veggies like carrots and parsnips
- Herb stuffing during the holidays
- Or even as a cozy dinner with canned white beans stirred in—seriously, don’t knock it till you try it. I’ve eaten that combo with a hunk of crusty bread on many chilly nights and it always hits the spot.
Got leftovers? Try layering it over toasted sourdough with sautéed greens and a fried egg (or tofu scramble). It makes for an oddly fancy open-faced sandwich.
Storing and Reheating Tips
Once cooled, this gravy thickens quite a bit. Store it in the fridge for up to 4 days in a sealed container. When reheating, warm it gently on the stove and add a little water or stock to loosen it up. Keep stirring and it’ll get silky again in a minute or two.
I don’t usually freeze this one—it’s quick enough to make fresh—but it holds up fine if you really want to stock some in advance. Just defrost slowly and reheat with care.
Mushroom Gravy
This mushroom gravy is one of those cozy additions that can totally elevate your dinner game. Whether you're pouring it over fluffy mashed potatoes, creamy mashed cauliflower, or roasted veggies, it brings that deep, earthy richness that feels like comfort in every bite.
Ingredients
- 16 oz cremini mushrooms, thinly sliced
- 3 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely diced (about ⅓ cup)
- 2 cloves garlic, minced
- 1½ tablespoons fresh thyme leaves
- ½ tablespoon fresh rosemary, finely chopped
- ½ tablespoon tamari (or soy sauce)
- ¼ cup all-purpose flour
- Sea salt and freshly ground black pepper, to taste
Instructions
- Start by warming the olive oil in a large skillet over medium heat. Toss in the diced shallot and let it cook down until it’s soft and fragrant, about 4 minutes.
- Next, add the sliced mushrooms and let them sauté until they release their moisture and become tender—this usually takes around 8 to 10 minutes. Stir in the garlic, tamari, thyme, and rosemary, allowing the flavors to bloom for another minute.
- Sprinkle the flour evenly over the mushroom mixture and stir well, letting it coat everything for about a minute to cook out the raw taste.
- Slowly pour in the vegetable broth while whisking constantly to avoid lumps. Let the gravy simmer gently, whisking now and then, until it thickens up—about 20 minutes. Finish by seasoning to taste with sea salt and freshly ground black pepper.
Notes
- Skipping the flour? No problem. Just mix 2 tablespoons of cornstarch with a few spoonfuls of the hot broth in a separate bowl to make a slurry. Stir it back into the pan at the end and simmer until the gravy thickens.
Quick Answers to Common Questions
Can I make this gluten-free?
Yes—just swap the flour with cornstarch (start with 1 tablespoon mixed with a little water) and use tamari instead of soy sauce.
Which mushrooms work best?
Cremini are my favorite for this, but if you want deeper flavor, add some shiitake. Don’t use plain white button mushrooms unless that’s all you’ve got.
What can I do with leftovers?
Turn it into a meal! Stir in some chickpeas or beans, pour over mashed anything, and serve with toast. Or, thin it out and treat it like a cozy mushroom soup.
Try Other Mushroom Recipes:
