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–+ servings
easy mushroom gravy

Best Vegetarian Mushroom Gravy Recipe

A rich, 15-minute vegetarian mushroom gravy made from scratch with a few ingredients. Simple vegan mushroom gravy recipe that is creamy and delicious. It is dairy free and No meat drippings required. Perfect over mashed potatoes, holiday stuffing, poutine, or roasted veggies.
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Prep Time 5 minutes
Cook Time 10 minutes
Course condiments, sauce
Cuisine American, Canadian
Servings 8 1/4 cup each
Calories 82 kcal

Ingredients
  

  • 4 Tbsp unsalted butter * or vegan butter / olive oil for dairy-free*
  • 1 lb cremini mushrooms baby bella mushrooms, sliced ¼-inch thick
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves * or ½ tsp dried thyme*
  • 2 Tbsp all-purpose flour *use 2 Tbsp gluten-free 1:1 flour OR 1 Tbsp cornstarch slurry for GF*
  • 2 cups low-sodium vegetable broth warmed
  • 1 Tbsp soy sauce tamari for gluten-free*
  • ½ tsp freshly ground black pepper
  • Sea salt to taste

Instructions
 

Brown Mushrooms – 5 min

  • Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in one layer; leave undisturbed 2 minutes, then stir until golden.

Aromatics – 2 min

  • Add diced onion; cook until translucent. Stir in garlic and thyme; sauté 30 seconds.

Make Roux – 1 min

  • Sprinkle flour over vegetables. Stir constantly until flour is absorbed and no dry spots remain.

GF option:* Skip flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth; add as slurry in Step 4.

    Simmer & Thicken – 3 min

    • Gradually whisk in warm vegetable broth and soy sauce. Bring to a gentle simmer, scraping browned bits. Cook until gravy thickens enough to coat the back of a spoon. Stir in nutritional yeast or cream if using.

    Season & Serve – 30 sec

    • Taste, add salt and black pepper. Serve hot over mashed potatoes, fries (poutine!), roasted veggies, or your favorite mains.

    Notes

    • Vegan- Swap butter for vegan butter or olive oil; finish with oat cream.
    • Gluten-Free- Use tamari + GF flour or the cornstarch slurry method.
    • No-Butter Option - Use 4 Tbsp olive oil in place of butter.
    • Make-Ahead- Cool, refrigerate up to 4 days or freeze up to 3 months. Reheat gently, thinning with broth if needed.
    • Wine Variant- Deglaze mushrooms with ¼ cup dry white wine before adding broth.

    Nutrition

    Calories: 82kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 131mgPotassium: 287mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 1mgCalcium: 18mgIron: 0.4mg
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