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!

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❤️ Why You’ll Love Mushroom Gravy

• Quick: Have this mushroom gravy ready to eat in just 30 minutes. That’s it!
• Versatile: Add this mushroom gravy to your favorite meat substitute (or meat), veggies, or potatoes. You’ll want to put it on everything.
• Plant-Based: A perfect vegetarian or vegan-adaptable alternative to traditional meat-based gravies.

🍲 Ingredients

Mushrooms – I used cremini mushrooms here but you could experiment with other mushroom types or a combination of what you have on hand. Cremini (also called baby bellas) offer a richer flavor than white button mushrooms, while shiitakes provide a more intense, meaty taste. For special occasions, consider a mix of wild mushrooms for complex flavor. Just ensure they are in small, bite-sized pieces to release maximum flavor.

Fresh 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 combo of these three is perfect for a comforting gravy. These aromatic herbs add complexity and depth, elevating this gravy beyond a simple sauce.

👩‍🍳 How to Make Mushroom Gravy

1. Finely slice cremini mushrooms.
2. Add olive oil into a medium sized pot over medium-high heat. 
3. Cook until soft and most of the water evaporates.
4. Finely chop the fresh rosemary, thyme, and sage. 
5. Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms.
6. Allow this to cook until the mushrooms are golden brown. 
7. Add the vegetable stock to the mushrooms, and allow to cook for 5 minutes to bring out the flavours.
8. Combine heavy cream or plant-based milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps.
9. Add the flour cream mixture to the stock + mushrooms. 
10. Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat.
11. Serve immediately or keep on low heat until ready to serve. 

🗒 Tips and Tricks

• Browning: Allow mushrooms to properly brown for maximum flavor – don’t rush this step.
• Consistency: If your gravy gets too thick, add more stock; if too thin, mix a little more flour with cold liquid and slowly add while stirring.
• Lumps: For smooth gravy, ensure your flour mixture has no lumps before adding to the pot.
• Simmering: Once thickened, simmer for at least 5 minutes to cook off any raw flour taste.

🗒 Variations

• Making it Vegan: For a fully vegan version, use plant-based milk (unsweetened oat or soy work well) instead of heavy cream, and ensure your vegetable stock is vegan. The flavor will still be rich and satisfying.
• Gluten-Free Options: Substitute the all-purpose flour with 1 tbsp of cornstarch dissolved in cold water or plant milk to make this gravy gluten-free. Whisk well before adding to prevent lumps.
• Wine: For a more complex flavor profile, deglaze the pan with 1/4 cup of dry white wine or red wine after browning the mushrooms. Let it reduce by half before proceeding with the stock.

🗒 Best served with

• Caramelized Onion + Garlic Thyme Mashed Potatoes
• Lentil Shepherd’s Pie with Parsnip Mash
• Whole Roasted Chicken
• Cheddar Biscuits 

👝 How to Store Leftovers

Store in the fridge in a tightly sealed container for 4–6 days or up to 3 months in the freezer. Thaw overnight in the refrigerator if frozen. When reheating, warm gently over low heat, stirring frequently. You may need to add a splash of water or stock as the gravy thickens in storage.

🤔 Common Questions

Mushroom Gravy

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🍄 Master the ultimate mushroom gravy in just 30 minutes! Rich, savory, and incredibly versatile, this recipe works beautifully with everything from mashed potatoes to steaks and roasted veggies. Vegan-adaptable and packed with umami goodness!

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 35 minutes mins

Course Vegan Sauces

Servings 8 -12

Calories 18 kcal

Ingredients

  

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• 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

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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. 

Notes

Replace any herbs & spices with your preferred flavours!

Substitute the all-purpose flour with 1 tbsp of cornstarch to make gluten free.

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.

Nutrition

Serving: 12 | Calories: 18kcal | Carbohydrates: 1.7g | Protein: 0.7g | Fat: 1.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 1.8mg | Fiber: 0.5g | Sugar: 0.4g

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