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 64 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
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.



  • 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.


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.


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Rate this recipe (after making it)

  1. Toni

    5 stars
    It turned out really great, perfect over my mashed potatoes and I suspect it would be tasty on steaks also.

  2. Lana

    5 stars
    This gravy is delicious. I made your recipes for Parsnip Purée and Vegan Meatballs. I combined all three and made a delicious dinner, which was gobbled up.

    Keep up the great work!

    • Lana

      I forgot to state that I used Arrowroot Starch for thickening. I also used gluten free Panko for the meatballs and Coconut Aminos to sub for the Tamari, as I am soy free.

    • Jeanine Donofrio

      Oh yum! I’m so glad you loved the recipes!

  3. Jessica

    5 stars
    Just made this! So delicious! Just wanted to chime in saying that I subbed the flour with Bob’s Red Mill 1:1 gluten free flour and it worked perfectly. 💛

  4. Ellen

    I use Bob’s Red Mill gluten free AP flour. It’s fabulous, much finer than reg AP.

  5. Belle

    5 stars
    Made this recipe last night and used it in the filling for a vegetable pot pie. It was excellent! Thank you.

  6. Christine

    5 stars
    This mushroom gravy was excellent! I served it with mashed cauliflower and the next day we ate the leftovers with large egg noodles. My husband is obsessed. Definitely recommend!

  7. Dawn

    Can you freeze extra? It’s just me and I don’t know if I’ll get through that much gravy before it goes bad. 🙂

    • Jeanine Donofrio

      Hi Dawn, you can, but it’s not quite as good thawed… the texture gets a bit more gloopy although the flavor was still pretty good.

      • Dawn

        Thanks! I just made it though I didn’t have any rosemary. I did add a splash of apple cider vinegar since I used soy sauce. So good! Guess I’m gonna have to figure out a way to use it up!

  8. Grace

    5 stars
    Made this yesterday for Thanksgiving! We made it in the morning and just warmed it later on when we were ready! So good! Highly recommend!

  9. Tim

    5 stars
    Was wonderful! The only change I made was a splash of vegan Worcestershire sauce with soy sauce instead of the tamari and used dried herbs. Big hit!

  10. Sally McCarther

    5 stars
    Made this for Thanksgiving and it brought the thunder! Excellent compliment to our vegan mashed potatoes, stuffing, and rolls. Will make again, thanks!

  11. Meredith

    HI! I was so excited to find this recipe for Thanksgiving! I wasn’t able to find cremini mushrooms, only baby portobello. Will that still work? Would you suggest any tweaks for flavor? Thank you!

    • Jeanine Donofrio

      they’re the same thing – they’ll work great!

      • Meredith

        Thank you so much! Looking forward to enjoying it today!! Happy Thanksgiving to you and your family!

  12. Randy

    Oh my goodness, this smells great. I have this simmering. I am not vegan but I don’t really like turkey gravy and I love mushrooms. I made half the recipe and it is perfect for the two of us. I can see myself making this often.

  13. livthoughtfully

    Looks so good! I’m not a huge fan of mushrooms, would taking them out of the recipe totally ruin it? Anything else to offer the umami flavor if so? Thanks so much.

    • Jeanine Donofrio

      Hi, yes, the mushrooms are definitely necessary in this recipe.

  14. Bronte

    5 stars
    Decided to last minute make mushroom gravy about an hour before our meal. Was able to run out and grab these ingredients and whip it up quickly. The gravy was a huge hit (even with meat eaters) and we ran out fast. Love it!

  15. Maria

    If tamarind is not available, what can we use as a substitute please?
    Also can we use this over grilled chicken?
    Thank you

    • Jeanine Donofrio

      Hi Maria, if you can’t find tamari you can use soy sauce. Put it over anything you’d like!

  16. Sally

    This mushroom gravy was delicious! Used shiitakes and the gluten-free corn starch. Thank you for your fine recipes.

    • Jeanine Donofrio

      Hi Sally, I’m so glad you loved it!

  17. Stacey

    Is this something that could be made a day in advance? Just trying to plan my oven top space. Thank you!

    • Jeanine Donofrio

      Hi Stacey, yep, it can! Just reheat it when you’re ready to serve.

  18. Judy B

    5 stars
    Excellent recipe. Yummy mushroom flavor with all the simmering and the herbs a perfect compliment. We served with mashed potatoes and vegetable burgers without buns tonight. Tasty comfort food on a dark and rainy night. Thanks for the recipe!

  19. Sara f

    5 stars
    Would this work with cassava flour?

    • Jeanine Donofrio

      I’m not sure, but take a look at the recipe notes for the gluten free version that we tested – if you don’t want to use cornstarch you can use arrowroot starch to thicken it at the end.

  20. mary

    Wow, this looks like a bowl of delicious comfort! I think this is going to make an appearance on the Thanksgiving table! thanks:)

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.