Truly the best mushroom gravy recipe! Full of flavor, depth and complexity without any pan drippings. Easy enough for weeknight dinners, special enough for the holiday table.
Here’s a delicious recipe for Mushroom Gravy that can be made in 20 minutes. Fast and easy, and perfect for the holiday table. Your mashed potatoes will thank you! Use this on mashed potatoes, walnut loaf, turkey or stuffing! Vegan-adaptable.
Why You’ll Love This Mushroom Gravy Recipe!
- Rich, depth of flavor! We elevate the gravy by adding a secret ingredient: Miso paste. Miso adds lovely complexity and deep umami flavor – and pairs so well with mushrooms.
- Vegan & gluten-free adaptable. To make a vegan mushroom gravy, simply use vegan butter or olive oil! If going gluten-free, you can substitute the miso for additional broth or coconut aminos, and use GF flour to thicken it.
- Made in 20 minutes! This recipe comes together in just 20 minutes with a simple process. When prepping for Thanksgiving, it’s always nice to have some easier recipes in the mix! It can be made up to 4 days ahead and reheated. Or freeze it!
- Serve it with everything! Serve it over creamy Garlic Mashed Potatoes , Walnut Roast, turkey or stuffing!
Mushroom Gravy Ingredients
- Vegetable broth or Mushroom Borth: Provides a base of savory flavor. You can also use beef broth, or chicken broth or stock. See the recipe notes for easy mushroom broth!
- Miso paste: A key ingredient that adds an umami-rich flavor, providing complexity and depth. If needed, there is a note for gluten-free substitutions.
- Butter (or sub olive oil, or vegan butter!): Adds richness and smoothness to the gravy, enhancing its velvety texture.
- Mushrooms: The star of the gravy, providing a meaty texture and earthy flavor. Pick one variety or use a combination; cremini mushrooms, white button mushrooms, porcini mushrooms shiitake mushrooms, portobello mushrooms, or morel mushrooms can add complexity and depth to the overall taste.
- Shallot: Adds aromatic sweetness and depth to the gravy, enhancing its overall flavor profile. You can substitute with half an onion.
- Garlic cloves: Adds a pungent and savory flavor to the gravy, complementing the mushrooms and enhancing their natural taste.
- Fresh thyme leaves: Provide a subtle herbaceous note to the gravy, adding a layer of depth and complexity to the overall flavor. You can sub one teaspoon dried. If you have it, rosemary is also a lovely addition.
- AP Flour or GF flour: Serves as a thickening agent for the gravy, helping to achieve a luscious and velvety texture. Use all-purpose flour or a gluten-free alternative.
How to make Mushroom Gravy
Warm the broth, water and miso. Place broth and water in a small pot and bring to a simmer, then stir in miso until dissolved.
Saute mushrooms and shallot in butter. Heat butter (or olive oil) in a large skillet and saute mushrooms and shallot over medium-high heat for about 7-8 minutes.
Add garlic and thyme. Lower to medium heat, add garlic and thyme, saute 2 minutes.
Stir in flour. Sprinkle the flour over top.
Stir to combine, cooking and stirring the flour for 2 minutes, letting it brown a bit.
Add hot broth. Add 1/2 of the hot broth, whisking and scraping all those flavorful browned-bits from the pan. Add the remaining broth. Simmer gently on med-low until reduced and thickened, about 5 minutes.
Taste and adjust. Taste for salt, adding some if needed along with black pepper.
Adjusting Mushroom Gravy Consistency
If you like a thinner gravy, add more broth to thin the consistency of the gravy.
Meal Prep, Storage & Reheating
Store leftover mushroom gravy in the fridge for up to 4 days in an airtight container. You can make this ahead of time and reheat when ready to use. Loosen with a splash of water and warm over the stove for 5-10 minutes keeping it at medium-low heat.
You can also freeze mushroom gravy for up to 3 months. Thaw overnight in the fridge, reheat adding a bit of broth or water to loosen.
FAQs
This easy mushroom gravy recipe is made with stock, water, and miso combined with sautéed mushrooms, shallot, garlic, and thyme. Flour helps to thicken the sauce.
Serve in a small bowl with fresh herbs as garnish, alongside turkey and mashed potatoes for Thanksgiving! It can also be enjoyed with other delicious sides as well, like roasted vegetables. You can also serve mushroom gravy over pork chops or steak.
We add miso paste to the broth to add rich, umami flavor! You can substitute this with gluten-free soy sauce, like tamari or coconut aminos if needed. Worcestershire sauce also works in a pinch!
Hot! Warm the broth up in a small saucepan while starting the mushrooms. You don’t want it to be boiling, but just warm enough that you see steam.
What to serve with Mushroom Gravy
Mushroom gravy is easy enough for weeknights and special enough for the holiday table. We love this over mashed potatoes, turkey, walnut loaf and our sagey white bean patties.
Health Benefits of Mushrooms
Mushrooms are not only delicious, but they also offer several health benefits. Here are some of the key health benefits of mushrooms:
- Nutrient-rich: Low in calories, low sodium, and high in nutrients. A good source of vitamins, such as vitamin D, vitamin C, vitamin B, potassium, and selenium, and important minerals like copper, zinc, and calcium.
- Boost immune system: Enhance the activity of white blood cells, which are essential for a strong immune system. Contain compounds that have antimicrobial properties.
- Provide antioxidants: Rich in antioxidants, which help protect the body’s cells from free radicals.
- Source of fiber: A good source of dietary fiber, which is important for maintaining a healthy digestive system.
- Anti-inflammatory properties: Have anti-inflammatory properties, which help reduce inflammation in the body.
And that is it! Delicious, easy Mushroom Gravy that can be made in 20 minutes!
Let us know what you think in the comments below!
xoxo
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Mushroom Gravy
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: sides, sauces,
- Method: stove-top
- Cuisine: American
- Diet: Vegetarian
Description
Truly the best mushroom gravy recipe! Full of flavor, depth and complexity without any pan drippings. Vegan-adaptable.
Ingredients
- 2 cups mushroom broth, veggie broth or stock (or feel free to use beef or chicken stock) see notes.
- 1 cup water
- 1 tablespoon miso paste (see notes for substitution)
- —–
- 3 tablespoons butter (or olive oil, or vegan butter!)
- 12 ounces mushrooms, sliced (creminis, shiitakes, portobellos, morels) about 3-4 cups
- 1 shallot, finely diced (or half an onion)
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves (optional, or rosemary, or sub 1 teaspoon dried)
- 3 tablespoons AP flour or GF flour
- salt and pepper to taste
Instructions
- Place broth and water in a small pot and bring to a simmer, then stir in miso until dissolved.
- At the same time, heat butter (or olive oil) in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.
- Lower heat to medium, add garlic and thyme, and saute 2 minutes.
- Sprinkle the flour over the top and stir to combine, cooking and stirring the flour for 2 minutes, letting it brown a bit. Here is where the flavor is!
- Add half of the hot broth, whisking and scraping all those flavorful browned bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes. Taste for salt, adding some if needed along with pepper.
Notes
If using bouillon cubes (to make broth) go lighter than it says on the package. For example, instead of two cubes for two cups water, use 1 cube for 2 cups water.
If you want to leave the miso out, replace it and the water with another cup of broth, or add 2-3 teaspoons soy sauce, Worcestershire sauce, or GF alternatives like Braggs or Coconut Aminos.
Make a mushroom broth by simmering 3 cups of water with ⅓ cup of dried mushrooms, like shiitakes, for 30-60 minutes. Strain. Add more water to make 3 cups (add the miso to this). Add the softened dried mushrooms (chop small) to the gravy. You may need season the gravy a bit more with salt and pepper to taste.
Nutrition
- Serving Size: ½ cup
- Calories: 77
- Sugar: 2.3 g
- Sodium: 144.5 mg
- Fat: 4.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 8.2 g
- Fiber: 1.8 g
- Protein: 1.9 g
- Cholesterol: 11.3 mg
So, so , so good. I make this when I make your Instant Pot mashed potatoes. I follow the recipe exactly and it turns out perfect every time. I also double the recipe because we find lots of ways to use it up. (keeheehee) Thank you for this website of stellar recipes!
Awesome! It’s a favorite around here too!
Hi, I’d like tips for making it in advance, storing it , and reheating. Can I make this a couple of days in advance?
Yes, make up to 4 days ahead!
How far in advance do you think I can make this and refrigerate?
Hi Sydney, I think it could keep up to four days in the fridge.
This gravy is fabulous! Another winner. I served it last Thanksgiving with the nut and mushroom loaf for vegetarians, and my meat loving family and friends are asking for it for Thanksgiving dinner. Magnifico!
Awesome to hear!
Best gravy recipe I’ve ever made! Will definitely be making this for Thanksgiving!
Awesome to hear Nancy!
Best gravy I’ve ever had!rich and flavorful. I used the beef broth. I impressed all my family with this recipe too so thank you Sylvia!
Awesome Nancy!
Still one of your very best recipes, Sylvia. Have made it countless times, always a winner! The miso’s umami richness is simply genius.
Particularly yummy with chicken breasts sliced thickly crossways and poached in the liquid – pop them in and bring to a simmer then switch off with a lid to keep the warmth in for 10-20 minutes. Juicy and divine!!
Thanks Barbara! Sounds yummy with the chicken!
This delicious gravy was a big hit at Thanksgiving! I had made extra, so my husband and I used it as a pasta sauce! OH YES! Please try it on pasta! Yum!
Oh great idea! So happy you enjoyed.
This gravy was amazing. I used chicken broth and miso and lots and lots of mushrooms and it was the star of the show last night. Easy and delicious. Thank you!
Perfect Paula!
The best vegan mushroom gravy I have tasted. Very hearty with the perfect balance of garlic and thyme. Because I did not want too much sodium in the recipe I made it with the additional broth instead of the miso.
Thanks Carol!
This recipe is just delicious! Even though I cook for only two people, this gravy is so scrumptious that I always make a triple batch to serve over mashed cauliflower and potatoes. While this amount takes quite a bit of time to reduce, it’s soooo worth it! Thanks so much for another clearly written, easy to follow, and tasty recipe!
Thanks Ingrid, I like the tip about tripling the recipe- it does seem to go with many things!
This is the only gravy recipe that I will make. It’s our thanksgiving go-to. Since I found it, this is my favorite dish on thanksgiving. Thank you for this spectacularness.
Love it Shallan, glad you are enjoying. 🙂
Is this with white or brown miso?
Hi Ciara- I usually use white miso. 🙂
Can you make this gravy ahead and freeze it?
Hi Ann, I think freezing would be just fine!
Delicious! The umami far outweighs the effort! Perfect for a tempeh “country” loaf.
One add – nutritional yeast fit as a supporting flavor and always a healthy addition.
Love what you did with your site – the filters are BRILLIANT! Thank you for all you do for us!
Thanks so much Joyce!