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Mushroom Gravy Recipe
Best Mushroom gravy recipe in 15 minutes. This easy vegetarian mushroom gravy is rich, silky, dairy free and totally fuss-free. No cream, No meat drippings required it’s creamy and rich without butter or oil. It’s a one-pan easy vegan mushroom gravy recipe made with fresh mushrooms, aromatics, broth and soy sauce. Packed with Umami flavours this easy vegan mushroom gravy is easy and simple and made with healthy ingredients.
Simply brown the fresh cremini mushrooms, whisk in a roux (or cornstarch for gluten-free), splash with veggie broth and soy sauce, and finish with thyme. This mushroom gravy is naturally vegetarian, with easy vegan and gluten-free swaps, and a perfect vegetarian gravy to serve with mashed potatoes.
You can serve vegetarian mushroom gravy for rice with aromatic herbed rice, making your meal an experience rather than just another dinner.
Why you’ll love this easy mushroom gravy
- 15 minute stovetop: Dinner rush lifesaver.
- Pan dripping free: Great for vegetarians & weeknights.
- Vegan & gluten-free friendly: Simple swaps keep everyone happy.
- Bold umami Flavour: Mushrooms + soy/tamari + optional nutritional yeast.
- Holiday hero: Pours like velvet over mashed potatoes, herbed rice, poutine, or Thanksgiving stuffing.
Ingredient Notes and Swaps/Substitutions
| Ingredient | Notes & swaps |
|---|---|
| Butter – 4 Tbsp | Sub vegan butter or olive oil for dairy-free/vegan. |
| Cremini mushrooms – 1 lb (sliced ¼″) | White button works; mix in 25 % shiitake for deeper flavor. |
| Yellow onion – 1 small, finely diced | Shallot adds sweetness. |
| Garlic – 3 cloves, minced | Essential aromatics. |
| Fresh thyme – 1 tsp leaves | Or ½ tsp dried. |
| All-purpose flour – 2 Tbsp | Swap 1:1 GF flour or 1 Tbsp cornstarch slurry for gluten-free. |
| Veggie broth – 2 cups (low-sodium) | Adds body—stick to veg stock to keep it meatless. |
| Soy sauce / Tamari – 1 Tbsp | Use tamari for gluten-free; adds salty umami depth. |
| Black pepper + sea salt | Season to taste. |
| Cheese: Cheddar Cheese and Parmesan, Just a touch, for that indulgent creaminess without going overboard | For Vegan option: 1 Tbsp nutritional yeast for extra umami; 2 Tbsp oat or coconut cream for silky finish. |
Step by Step Instructions To Make It
- Melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms in a single layer; leave them undisturbed for 2 minutes to sear, then stir until golden. Add Broccoli florets, cook until soft.
- Sprinkle flour over veggies. Stir constantly until the flour coats everything and no dry patches remain.
Gluten-free? Skip the flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth for a slurry in Step 4.
- Gradually pour in milk or broth while whisking, scraping up the browned bits. Bring to a simmer; gravy thickens in about 3 minutes. Whisk in nutritional yeast or cream if using.
- Taste, add salt and plenty of chili flakes, thyme or mixed herbs. Grate some cheddar cheese and combine in the gravy.
- Once done, pour over mashed potatoes, rice, roasted veggies, poutine, or anything begging for cozy comfort.
The Making of Mushroom Gravy:
- Start by sautéing your mushrooms and broccoli in some good vegetable oil until they’re just right, tender but with a bit of bite.
- Sprinkle in the wheat flour, and let it hug the veggies, creating a base for our thick and luscious gravy.
- Pour in the milk gradually, stirring constantly to avoid any dreaded lumps.
- Spice time! Add in those herbs and let the mixture sing with flavors.
- Cheese goes in last, melting into the sauce and binding everything together.
Variations & dietary swaps
- Vegan mushroom gravy: Use vegan butter or olive oil; finish with oat cream.
- Gluten-free mushroom gravy: Tamari + GF flour or cornstarch slurry.
- Low sodium Mushroom Gravy: Choose no salt broth and halve the soy sauce.
- Wine Rich: Deglaze mushrooms with ¼ cup dry white wine before adding broth.
Pro tips for perfect gravy
- High heat = deep umami. Let mushrooms sear, don’t overcrowd the pan.
- Broth temperature. Warm broth incorporates faster, preventing lumps.
- Too thick? Whisk in more broth. Too thin? Simmer 1–2 min longer.
Serving ideas (North American classics)
- Mashed potatoes or cauliflower mash (Thanksgiving must!)
- Open face sandwiches with veggie meatloaf.
- Canadian poutine – drizzle over fries + cheese curds (or vegan mozzarella).
- Roasted turkey-style tofu for a plant-based holiday main.
- Seared steaks or grilled portobellos for omnivores.
FAQ
Q1. Can I thicken mushroom gravy without flour?
Yes! whisk a cornstarch slurry (1 Tbsp cornstarch : ¼ cup cold broth) into simmering gravy and cook 1 minute until glossy.
Q2. What mushrooms are best for gravy?
Cremini (baby bella) offer the perfect balance of meaty texture and cost, but mixing in shiitake or porcini adds deeper umami.
Q3. Can I freeze mushroom gravy?
Absolutely. Cool completely, portion into ice-cube trays, freeze, then store cubes in a freezer bag for up to 3 months.
Q4. How long does it keep in the fridge?
Stored in an airtight jar, the gravy stays fresh for 4 days. Reheat over low heat, thinning with broth if needed.
Q5. Is this gravy healthy?
One ¼-cup serving has roughly 50 calories, 3 g fat, and provides potassium, selenium, and B-vitamins from mushrooms.
Expert Tips for the Best Mushroom Gravy:
- Mushroom Prep: Clean them with a damp cloth instead of washing – no one likes soggy mushrooms!
- Flour Power: Toast the flour a little to avoid a raw taste.
- Milk Matters: Warm it up first to integrate seamlessly into the gravy.
Make Ahead Mushroom Gravy
You can make ahead mushroom gravy recipe. Whip it up, let it cool, and store it in the fridge. It’s a lifesaver for busy bees.
Storing Secrets:
- Fridge: In an airtight container, it’ll stay happy for 3-4 days.
- Freezer: Freeze it, and it’ll be good for a month. Just thaw and reheat.
Serving Suggestions:
Drizzle this mushroom gravy over steaming hot herbed rice, or use it as a side to give any meal an instant upgrade. It’s versatile, so get creative!
So there you have it! a nutritious broccoli mushroom gravy that’s not just a treat for your taste buds but also a healthy mushroom recipe. This is more than just a dairy free creamy mushroom sauce; it’s comfort in a bowl, ready to make your meals memorable. Happy cooking!
More Such Recipes
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- Best Mushroom Sauce Recipe
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- Creamy Mushroom Toast Recipe
- Mushroom Rice Recipe
- Butter Garlic Mushroom Recipe
- Caprese Stuffed Portobello Mushrooms
- Mushroom Biryani Recipe
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Best Vegetarian Mushroom Gravy Recipe
Ingredients
- 4 Tbsp unsalted butter * or vegan butter / olive oil for dairy-free*
- 1 lb cremini mushrooms baby bella mushrooms, sliced ¼-inch thick
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp fresh thyme leaves * or ½ tsp dried thyme*
- 2 Tbsp all-purpose flour *use 2 Tbsp gluten-free 1:1 flour OR 1 Tbsp cornstarch slurry for GF*
- 2 cups low-sodium vegetable broth warmed
- 1 Tbsp soy sauce tamari for gluten-free*
- ½ tsp freshly ground black pepper
- Sea salt to taste
Instructions
Brown Mushrooms – 5 min
- Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in one layer; leave undisturbed 2 minutes, then stir until golden.
Aromatics – 2 min
- Add diced onion; cook until translucent. Stir in garlic and thyme; sauté 30 seconds.
Make Roux – 1 min
- Sprinkle flour over vegetables. Stir constantly until flour is absorbed and no dry spots remain.
GF option:* Skip flour and whisk 1 Tbsp cornstarch into ¼ cup cold broth; add as slurry in Step 4.
Simmer & Thicken – 3 min
- Gradually whisk in warm vegetable broth and soy sauce. Bring to a gentle simmer, scraping browned bits. Cook until gravy thickens enough to coat the back of a spoon. Stir in nutritional yeast or cream if using.
Season & Serve – 30 sec
- Taste, add salt and black pepper. Serve hot over mashed potatoes, fries (poutine!), roasted veggies, or your favorite mains.
Notes
- Vegan- Swap butter for vegan butter or olive oil; finish with oat cream.
- Gluten-Free- Use tamari + GF flour or the cornstarch slurry method.
- No-Butter Option – Use 4 Tbsp olive oil in place of butter.
- Make-Ahead- Cool, refrigerate up to 4 days or freeze up to 3 months. Reheat gently, thinning with broth if needed.
- Wine Variant- Deglaze mushrooms with ¼ cup dry white wine before adding broth.
