Main Dishes
The Best Mushroom Gravy
Prep
5 minutes
Cook
35 minutes
Yield
8 -12
Gravy is such a beautiful sauce. It can be used on so many different things and adds so much flavor and creaminess to a recipe. The thing about gravy is that most gravies are made with meat drippings or similar, and aren’t vegetarian or vegan-friendly. So let me teach you how to make mushroom gravy. This mushroom gravy recipe is a good substitute that doesn’t lack any flavor. It’s seriously delicious!
Why you’ll love this mushroom gravy recipe:
- Quick: Have this mushroom gravy recipe ready to eat in just 30-minutes. That’s it!
- Versatile: Add this mushroom gravy recipe on your favorite meat substitute (or meat), veggies, potatoes, literally you’ll want to put it on everything.
- Flavorful: The combo of fresh herbs, mushrooms, and seasonings makes a flavor explosion in your mouth in this mushroom gravy recipe
Mushroom Gravy Recipe Ingredient Notes:
Herbs: I use fresh rosemary, thyme, and sage in this mushroom gravy recipe, but you can swap these out for dried herbs, or different fresh herbs that you have on hand. However, I find the flavor combos of these three are perfect for a comforting gravy.
Mushrooms: I used cremini mushrooms here but you could experiment with other mushroom types or a combination of what you have on hand. Just ensure they are in small, bite-size pieces.
Vegetable Stock: If you aren’t vegetarian, you can sub this for chicken or beef stock if that’s what you have in your cupboard.
How to make mushroom gravy:
- Finely slice cremini mushrooms.
- Add olive oil into a medium-sized pot over medium-high heat.
- Cook until soft and most of the water evaporates.
- Finely chop the fresh rosemary, thyme, and sage.
- Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms.
- Allow this to cook until the mushrooms are golden brown.
- Add the vegetable stock to the mushrooms, and allow to cook for 5 minutes to bring out the flavors.
- Combine heavy cream or plant-based milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps.
- Add the flour cream mixture to the stock + mushrooms.
- Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat.
- Serve immediately or keep on low heat until ready to serve.
Expert Tips & FAQ:
How to make mushroom gravy recipe gluten-free? Substitute the all-purpose flour with 1 tbsp of cornstarch to make gluten-free.
Storage: Store in the fridge in a tightly sealed container for 4 – 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
What do I serve this on? Any meat substitute, mashed potatoes, veggies, and the list goes on. It’s so good!
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The Best Mushroom Gravy
Ingredients
- 1 tbsp olive oil
- 3 – 4 cups cremini mushrooms
- 1 ½ tbsp fresh rosemary
- 1 ½ tbsp fresh thyme
- 1 ½ tsp fresh sage
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 ¾ cup vegetable stock
- ½ cup heavy cream or plant-based milk
- 2 tbsp all-purpose flour
Instructions
- Finely slice cremini mushrooms.
- Add olive oil into a medium sized pot over medium-high heat.
- Cook until soft and most of the water evaporates.
- Finely chop the fresh rosemary, thyme, and sage.
- Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms.
- Allow this to cook until the mushrooms are golden brown.
- Add the vegetable stock to the mushrooms, and allow to cook for 5 minutes to bring out the flavours.
- Combine heavy cream or plant-based milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps.
- Add the flour cream mixture to the stock + mushrooms.
- Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat.
- Serve immediately or keep on low heat until ready to serve.
