Mushroom Gravy | FoodByMaria Recipes

Vegan Meals

The Best Mushroom Gravy

Last Updated:

Prep

5 minutes

Cook

3 hours 47 minutes

Yield

8 -12

This creamy gravy is so flavorful and the perfect sauce to pour over your fav veggies or meat substitute. So let me teach you how to make mushroom gravy. You're going to love it!

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, a good substitute that doesn’t lack any flavor. It’s seriously delicious! 

Mushroom gravy on top of veggies on a white plate. A how to make mushroom gravy guide

Mushroom gravy in a bowl

Why you’ll love this mushroom gravy:

  • Quick: Have this recipe ready to eat in just 30-minutes. That’s it!
  • Versatile: Add this mushroom gravy 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!

Ingredient Notes:

Herbs: I use fresh rosemary, thyme, and sage in this 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.

Mushroom gravy in a bowl

Mushroom gravy in a bowl

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 flavors.
  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. 

Mushroom gravy on mashed potatoes on a plate

Expert Tips & FAQ:

How do I make this 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

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This creamy gravy is so flavorful and the perfect sauce to pour over your fav veggies or meat substitute. So let me teach you how to make mushroom gravy. You're going to love it!
Prep Time 5 mins
Cook Time 3 hrs 47 mins
Total Time 35 mins
Course Vegan Sauces
Servings 8 -12
Calories 18 kcal

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. 

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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