Truly the best mushroom gravy recipe! It’s super easy, vegan-adaptable & gluten-free adaptable, and soooooooooo full of flavor, depth and complexity! Use this on mashed potatoes, biscuits, turkey or stuffing!
Hey friends! With Thanksgiving right around the corner, I thought I’d share a yummy, easy, recipe for Mushroom Gravy. It’s naturally vegetarian but can easily be made vegan and/or gluten-free. The best part? You can make this in 20 minutes!
What I like about the recipe is its flavorful depth! Miso adds lovely complexity and umami flavor – and pairs so well with mushrooms. If going gluten-free, there is an option to leave it out.
Serve it over creamy roasted garlic mashed potatoes, turkey or stuffing!
How to make Mushroom Gravy:
- Saute mushrooms and shallot in butter or olive oil.
- Add garlic and thyme, saute 2 minutes.
- Sprinkle with flour (or GF flour) and stir to combine, cooking the flour 2 minutes, letting it brown.
- Add hot vegetable stock whisking and scraping up all those flavorful browned bits.
- Simmer gently on med-low until reduced and thickened, about 5 minutes. Taste for salt, adding some if needed along with pepper.
What type of mushrooms to use in mushroom gravy?
- cremini
- portobellos
- shiitakes
- morels
- porcini
- chanterelles
- white button mushrooms
Today I just went with basic cremini mushrooms, sliced thin.
Add flour (or GF flour) and stir and cook this for a few minutes in the pan.
Then add veggie broth, water and miso.
Bring this to a simmer, and let reduce until thickened, about 5 minutes. This can be made ahead and reheated. Loosen with a splash of water.
And that is it! Delicious, easy Mushroom Gravy that can be made in 20 minutes!
PrintMushroom Gravy
A simple recipe for Mushroom Gravy! Delicious and Flavorful with depth and complexity, use this on mashed potatoes, biscuits or stuffing. Vegan and GF adaptable!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3 cups 1x
- Category: sides, sauces,
- Method: stove-top
- Cuisine: American
Ingredients
- 2 cups veggie broth or stock (or feel free to use beef, mushroom or chicken)
- 1 cup water
- 1 tablespoon miso paste (see notes for substitution)
- —–
- 3 tablespoons butter (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, sub 1 teaspoon dried)
- 3 tablespoons 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 disolved.
At the same time, heat butter ( or 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, saute 2 minutes.
Sprinkle the flour over top and stir to combine, cooking and stirring the flour 2 minutes, letting it brown a bit. Here is where the flavor is!
Add 1/2 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 wanting to leave the miso out, replace it and the water with another cup of broth. Or use a tablespoon of soy sauce, or GF alternatives like Braggs or Coconut Aminos
Keywords: Mushroom Gravy, how to make vegetarian gravy, vegan gravy, vegetarian gravy, how to make gravy, easy gravy recipe, vegan gravy recipe,
Tasty, easy, and I’m thinking that I like it better than gravy from meat drippings. I did make it a bit thicker.
★★★★★
Haven’t made it yet, but would you serve it with ham? I’m thinking it might not go well. I’m using pineapple and brown sugar on the ham.
Hey Ruti! I’m having a hard time picturing that together with the mushroom gravy. But to be honest, I’m not really a ham person, so not an expert in that field! Follow your intuition. xo
Best gravy ever. We made it gluten free and even the gravy naysayers devoured it. I’d make a double batch next time. We found soy free miso, which made it totally allergy friendly. Thank you!
★★★★★
Thanks Shallan! Great to hear. Hope you had a lovely thanksgiving. xo
Made this just as the recipe was written and it was just perfectly delicious! I am always looking for additional ways to use the container of white miso I keep in my fridge. Keeper! Thank you.
★★★★★
Yay! yes same here!
Loved this recipe! It’s so flavorful and feels special, although it’s relatively easy to prepare. Thank you so much. Your kind and informative instructions made my first attempt at gravy a success! I especially appreciated your notes about substituting miso for broth. I have yet to venture into the world of miso and I wasn’t ready to do so amidst preparing Thanksgiving dinner. By the way, the gravy was a hit and I’m already planning to serve it next year. Until then, I will keep it in my back pocket for other occasions when I want a yummy, slightly decadent, vegetarian gravy. Thanks again 🙂 🙂 🙂
★★★★★
Thanks so much Alyson- so happy you liked it!
Vegan mushroom gravy was a BIG hit at thanksgiving dinner. Not a drop was left. Some guests even put it on their turkey! Used three cups veggie broth instead of one water two broth. Went a little over the top and added more vegan butter before making the roux.
★★★★★
YAY!!! Glad everyone enjoyed!
Out of this world good! Recipe quantities were spot on too! I will definitely make this again!
★★★★★
Im so happy you enjoyed it!!!
Instead of soy sauce for miso substitute, for gluten free option, could one substitute Coconut Aminos?
Absolutely and I will note the recipe- thanks!!!
Can this be made ahead and frozen? I’m trying to get organized for Christmas lunch 😉
I haven’t tried freezing this yet. It will certainly keep up to 4 days in the fridge though.
A great go-to “emergency gravy”! I use a either a mushroom bouillon cube so it can be made pretty much on the fly or broth from rehydrating dried shitakes (i make these by accident whenever a batch in the fridge—kept in a paper bag—dries out, don’t toss them, store in the pantry for later use). If you have it, sub 1c potato water (water left over after boiling potatoes—at thanksgiving, there is usually some) for the water. Adds more ‘heft’ to the gravy—but check overall salt levels if your potato water is salty. With the miso this is going to be a umami bomb. I am now craving your mushroom wellington…yum. thx!
★★★★★
Love the potato water idea. I’ve never seen Mushroom Bouillon but will look for it now! Thanks Bri!
I have a recipe that calls for mushroom broth. I grind dry shiitake mushrooms in a coffee mill to a powder, and filter out the chunks using a sieve. The powder with boiling water makes a very good stock. The larger leftover chunks are either ground again to get them finer, or added to whatever we’re having for dinner – a steak crust, stew, soup, or spaghetti sauce (my favorite). I keep a big spice jar of the fine dust handy and add it everywhere.
Love it! I do similar! I also use it to coat fish and tofu, before pan-frying. It’s a great thing to have on hand- and you have inspired me to make a post about it!