Mushroom Gravy

This mushroom gravy recipe will take your mashed potatoes to a whole new level! It's vegan, but even meat lovers will fall for its rich, savory flavor.

Mushroom gravy

I’ve had a mushroom gravy recipe on my list to make for years. After trying this one, all I can think is, “What took me so long?!” This mushroom gravy is rich, velvety, and packed with savory flavor. It’s totally vegan, but it’ll give any gravy made with meat or butter a run for its money. Every time I make it, I always eat a few spoonfuls straight from the pan. It’s that good! Pour it over mashed potatoes once, and you’ll never want to eat them any other way.

Mushrooms, broth, rosemary, thyme, flour, soy sauce, olive oil, shallots, and garlic

Vegan Mushroom Gravy Recipe Ingredients

This mushroom gravy recipe comes together with a handful of basic ingredients:

  • Mushrooms, of course! They add hearty texture and umami flavor to this mushroom gravy recipe.
  • Shallot and garlic – For sharp, savory depth of flavor.
  • Tamari or soy sauce – If you’ve made my veggie burger or sautéed mushrooms, you know that I love cooking mushrooms with tamari. It really highlights their rich, savory flavor. Soy sauce will work here too, but make sure to use tamari if you need this gravy to be gluten-free.
  • Rosemary and thyme – These herbs take this vegan mushroom gravy over the top! Their fresh, aromatic flavors make it cozy and complex.
  • All-purpose flour – It makes the gravy nice and thick. (See the recipe below for a gluten-free option.)
  • Vegetable stock – It gives the gravy body.
  • Extra-virgin olive oil – For richness.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Vegan mushroom gravy in a sauce boat

This mushroom gravy reheats perfectly, so feel free to prepare it a day or two in advance. It thickens as it sits, so you’ll likely need to stir in an extra splash of water or broth when you warm it up. Add a little at a time until the gravy reaches your desired consistency. Season with salt and pepper to taste, and enjoy!

Mashed potatoes with vegan gravy

Mushroom Gravy Serving Suggestions

This mushroom gravy would be a delicious addition to a Thanksgiving or holiday dinner. I love it with classic side dishes like stuffing and roasted Brussels sprouts, but like any good gravy recipe, it’s best with mashed potatoes. Spoon it over my traditional roasted garlic mashed potatoes, or try an out-of-the-box mash instead. This vegan mushroom gravy would be a perfect topping for my mashed cauliflower or parsnip puree.

If you have any leftovers, stir some cooked white beans into the gravy, pour it over creamy mashed cauliflower, and enjoy it as a meal on its own! In fact, I like this combination so much that I make it for dinner throughout the fall and winter. Served with homemade focaccia or crusty bread, it’s satisfying, healthy, and comforting.

Mushroom gravy recipe

More Favorite Holiday Recipes

If you love this recipe, try one of these holiday side dishes next:

And for more tasty vegan recipes, check out this post!

Mushroom Gravy

rate this recipe:
5 from 35 votes
Prep Time: 15 mins
Cook Time: 30 mins
Serves 8
Take your mashed potatoes to a whole new level with this rich, savory mushroom gravy! It's fantastic on these garlic mashed potatoes as well as my mashed cauliflower and parsnip puree. Vegan.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped (⅓ cup)
  • 16 ounces cremini mushrooms, sliced
  • ½ tablespoon tamari
  • 2 garlic cloves, minced
  • tablespoons fresh thyme leaves
  • ½ tablespoon chopped rosemary
  • ¼ cup all-purpose flour
  • 3 cups vegetable broth
  • Sea salt and freshly ground black pepper

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
  • Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
  • Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.

Notes

Make this recipe gluten free: Omit the flour in step 2. At the end of step 3, spoon a few tablespoons of the liquid into a small bowl. Add 2 tablespoons cornstarch and stir until smooth. Pour this mixture back into the pan and stir until the gravy thickens.

43 comments

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Rate this recipe (after making it)




  1. Victoria
    11.28.2021

    I made this today and combined it with cheese curds and your air fryer fries to make vegetarian poutine. Yummmmm. GF flour worked fine as a thickener and I added some nutritional yeast and a little more tamari because I love that flavor combination. Perfect Sunday dinner on a chilly evening!

  2. Amy
    11.26.2021

    5 stars
    This gravy is so good, I could eat it on its own. I made it for Thanksgiving to put over a vegan lentil loaf wrapped in puffed pastry and it was divine!

    • Jeanine Donofrio
      11.27.2021

      Hi Amy, I’m so glad you loved it! Your thanksgiving sounds so delicious!

  3. Kim H.
    11.21.2021

    5 stars
    Easy recipe. Lots of umami. I only had 8oz mushrooms, but the gravy was still well-flavored. I tried cooling and reheating as practice for Thanksgiving and the gravy was wonderful. Thank you! PS – I used Better than Bouillon no chicken broth base. A little salty but so delicious over mashed potatoes. I might cut back on the bouillon paste next time.

    • Jeanine Donofrio
      11.22.2021

      I’m so glad the test went well!

  4. Chelsea
    11.17.2021

    Would it work to purée the mushroom and onion to make it a smooth gravy?

    • Jeanine Donofrio
      11.17.2021

      Hi Chelsea, I haven’t tried, so I’m not sure if it would be too thick or get gummy.

    • Dave
      11.25.2021

      I’m trying exactly that today. Adding the flour after it’s puréed so I can adjust thickness. Also cooking it down with a little cream sherry for its rich earthy flavor

  5. Jen
    11.16.2021

    Thinking of this for Thanksgiving – Can you use dried herbs?

    • Jeanine Donofrio
      11.16.2021

      Hi Jen, I think fresh herbs are better in this recipe, but if you use dried, just use much less. For example, I might start with 1/2 teaspoon thyme. I don’t often see dried rosemary in stores.

      • Jen Beddia
        11.22.2021

        Thank you! Can you make it in advance? Or do you have a non-mushroom gravy recipe? My brother in law doesnt like mushrooms 🙁

        • Jeanine Donofrio
          11.23.2021

          Hi Jen, you can make it a few days in advance. Sorry, this is my only gravy recipe (we love how much great flavor the mushrooms give!)

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.