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!
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
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.
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.
- Serving Size: 12
- Calories: 18
- Sugar: 0.4g
- Sodium: 1.8mg
- Fat: 1.3g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0.5g
- Protein: 0.7g
- Cholesterol: 0mg
Keywords: easy, creamy, best, one pot