Mushroom Gravy

Mushroom gravy is creamy, savory, thick, and delicious. It’s is easy to make, loaded with earthy flavor, and pairs well with almost anything. Composed of two key parts: lightly seasoned and sautéed mushrooms and a thick gravy sauce, this vegetarian gravy is the perfect addition to a holiday meal — or any plate that has potatoes, meatloaf, stuffing, or protein like chicken or beef. Plus, it can be made with beef, chicken, vegetable, or turkey stock, so you can customize this mushroom sauce for your specific needs. And it can easily be made vegan and dairy-free for those with dietary restrictions.

Why You'll Love Mushroom Gravy

• Mushrooms bring gravy to the next level. Sautéed mushrooms bring a complex earthy flavor to this creamy mushroom gravy, plus they add some texture. It’s a vegetarian recipe that any great cook needs to know.
• It’s quick and easy to make. This mushroom sauce is ready in just 20 minutes (including prep!) and is made with a handful of simple ingredients. It’s fast, easy, and delicious! It's perfect for a stress-free Thanksgiving meal.
• You can make it vegan with ease. Finding a meatless gravy recipe for yourself or guests when you have dietary restrictions can be hard. Luckily, this mushroom gravy can be modified to accommodate vegan, dairy-free, and gluten-free diets.
• There’s a secret ingredient. The key to making this yummy mushroom gravy isn’t actually the mushrooms. You’ll throw them in at the end. What really makes this mushroom gravy shine is soy sauce. Well, I guess it’s not so secret now. It adds flavor and color.

Ingredients and Substitutions

To make this delicious vegetarian mushroom gravy, you will need the following ingredients (full quantities in recipe card below):

• mushrooms - feel free to use white or brown mushrooms.
• butter
• garlic
• all-purpose flour
• broth - Use vegetable broth to keep the recipe vegetarian, or use chicken broth or beef stock for a deeper flavor. I usually use chicken broth.
• soy sauce - this adds extra flavor and a beautiful deeper color, but it’s optional.
• salt and pepper

You will also need measuring cups and spoons and a large skillet (I used my cast-iron skillet).

How to Make the Best Mushroom Gravy

1. Sauté mushrooms. In a large skillet or cast-iron skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and garlic and sauté for 5-7 minutes until golden brown on both sides.
2. Season. Season with salt and pepper and continue cooking for another 2-3 minutes until the color turns nicely brown. Salt will further extract more water from the mushrooms, giving them a nice brown color. Transfer the sautéed mushrooms onto a plate and set aside.
3. Make roux. In the same skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add flour and stir well until thickened into a paste, about 1 minutes.
4. Add broth and simmer. Slowly pour in chicken broth and soy sauce (optional for added flavor and a deeper color). Stir constantly until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a gravy consistency, about 2-3 minutes. Stir constantly to achieve even cooking.
5. Add mushrooms. Return mushrooms to the skillet and mix well to combine. Season with salt and pepper to taste. Serve immediately.

More Mushroom Recipes

• Sautéed Garlic Mushrooms
• Cream of Mushroom Soup
• Creamy Garlic Mushrooms
• Vegetarian Mushroom Barley Soup
• Tofu and Mushroom Stir Fry
• Vegetarian Stuffed Mushrooms

Recipe

Mushroom Gravy

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 20 minutes
• Yield: 6-8 servings
• Diet: Vegetarian

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Description

Vegetarian mushroom gravy is creamy, savory and thick, easy to make, loaded with flavor, and pairs well with everything! Make it vegan and dairy-free too. 

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Ingredients

For the mushrooms:

• ¼ cup butter
• 5 cups white or brown mushrooms, sliced (about 1 pound)
• 1 tablespoon garlic, minced
• ½ teaspoon salt
• ¼teaspoon ground black pepper

For the gravy:

• 2 tablespoons butter
• 3 + ½ tablespoons all-purpose flour
• 2 cups broth, vegetable, chicken, or beef stock
• ½ teaspoon soy sauce (optional)
• salt and pepper (to taste)

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Instructions

1. In a large skillet or cast-iron skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and garlic and sauté for 5-7 minutes until golden brown on both sides.
2. Season with salt and pepper and continue cooking for another 2-3 minutes until the color turns nicely brown. Salt will further extract more water from the mushrooms, giving them a nice brown color. Transfer the sautéed mushrooms onto a plate and set aside.
3. In the same skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add flour and stir well until thickened into a paste, about 1 minutes.
4. Slowly pour in chicken broth and soy sauce (optional for added flavor and a deeper color). Stir constantly until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a gravy consistency, about 2-3 minutes. Stir constantly to achieve even cooking.
5. Return mushrooms to the skillet and mix well to combine. Season with salt and pepper to taste. Serve immediately.

Notes

How to store: Store mushroom gravy in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

How to make vegan mushroom gravy: To make this mushroom gravy vegan, simply substitute vegetable broth and vegan butter or oil for the beef stock and butter.

Make it gluten-free: You can also make gluten-free mushroom gravy by using rice flour, tapioca flour, or a mix of both instead of wheat flour.

How to reheat: Reheat mushroom gravy on the stovetop on medium-low heat, stirring frequently. The gravy will thicken. If it gets too thick, simply add some broth or water to thin it out. If you accidentally make it too thin, allow it to reduce longer on the stovetop.

• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

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