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!

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Mushroom Gravy

rate this recipe:
5 from 74 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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.


5 from 74 votes (47 ratings without comment)

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Rate this recipe (after making it)

  1. Dianne

    5 stars
    Yum! Simply delicious! and so easy. Thank you!

    • Phoebe Moore (L&L Recipe Developer)

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

  2. Meg

    5 stars
    Made this for Thanksgiving and it was an absolute hit! Will now make it every year. Thank you!

  3. Diva

    Wonderful recipe! Loved the gravy.
    Wondering where I can find the nutritional information? Or do I need to calculate that myself?

  4. Brittany

    When do you add the garlic and tamari?

    • T h

      It’s the second step in the recipe::

      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.

  5. Erica

    Last year was my first time cooking most of the food for Thanksgiving, and I tried this recipe. It was delicious! Getting ready to make it again for Thanksgiving later this week. It reheats well after refrigeration.

    • Stephanie

      Thanks Erica!! I was wondering if I could make ahead!!

    • Jeanine Donofrio

      I’m so glad it was a hit last year!

  6. Sandra

    5 stars
    I made this for thanksgiving 2022 and everyone absolutely loved it. It was truly exceptional. I forgot to mention it last year but I’m doing it now because it will be back on my table this year.
    Thank you for sharing it!

    • Jeanine Donofrio

      Hi Sandra, I’m so glad it was such a hit!

  7. Terri Jones

    This sounds delicious, but I’m not a fan of rosemary. What do you suggest substituting it with or should I just omit it? Thank you for sharing your recipes.

    • Jeanine Donofrio

      Hi Terri, you could omit it or use fresh thyme instead.

  8. Mia’s Table

    5 stars
    One of the better mushroom gravy recipes I’ve used, very good. Didn’t need full amount of gravy so only used 8 oz baby Bella mushrooms, 1 large shallot lots of minced garlic. Was out of rosemary so used herbed de Provence, thyme and coconut aminos instead of tamari and I thickened with potato flakes ilo flour. I didn’t measure anything as all the basic ingredients were listed and I’ve made gravy for years but now I don’t eat meat, dairy, gluten or soy and struggled to find a gravy as good as meat based. Your recipe will be used at thanksgiving, thank you!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Christy

    Can this be made ahead of time and frozen?

    • Jeanine Donofrio

      Hi Christy, I haven’t tried, but I think it would freeze well.

  10. Trina

    5 stars
    I made it and it was delicious! Thank you so much for sharing this super easy recipe!

    • Jeanine Donofrio

      I’m so glad you loved it!

  11. April

    Costco ran your photo and recipe in Costco Connection Dec 2022 and the writer didn’t give you credit. 🙁

  12. Deborah Cano

    5 stars
    This is the second time I have made this gravy. and it turned out delicious again. Yesterday was US Thanksgiving. I have some vegetarians in my family and made sure every dish was vegetarian except the turkey. This is so much easier than making gravy from the turkey drippings.

    • Jeanine Donofrio

      I’m so glad you enjoyed this one too 🙂

  13. Jeri

    5 stars
    Outstanding! Thanks for a perfect gravy recipe for vegans!!!

    • Phoebe Moore

      I’m so glad you loved it!

  14. Nicole

    5 stars
    This was so good I could eat it as a soup with some crusty bread. I used portobellos and forgot rosemary. Finished off with a drizzle of balsamic vinegar. Blended it smooth for my texture-averse kin.

    • Jeanine Donofrio

      I’m so glad you loved it!

  15. Bonnie

    5 stars
    I added about a half cup of Cabernet wine to reach the flavor that my family prefers. Also used 4 cups of beef broth. This is so good with roast beef.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  16. Victoria

    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!

  17. Amy

    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

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

  18. Kim H.

    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

      I’m so glad the test went well!

  19. Chelsea

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

    • Jeanine Donofrio

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

    • Dave

      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

  20. Jen

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

    • Jeanine Donofrio

      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

        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

          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!)

        • Linda

          5 stars
          I have a GREAT vegetarian gravy recipe that doesn’t call for mushrooms. Don’t have it right on me, but you are welcome to email me at and I’ll find it for you. Just be sure to put “mushroom free gravy” in the subject line so that I know it’s you. Love, love, LOVE these recipes!

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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.