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
This was fabulous, of course! I have made the gravy with a variety of mushrooms and with just creminis. We enjoy the complexity of a variety of mushrooms. Depending on what I serve it with, I add a splash of red or white wine or sherry and cook off the alcohol. Thanks for another no fail recipe, Sylvia and for sharing it with us. Your recipes are ALWAYS easy, result in a great meal and super delicious. I am particularly grateful for substitution ideas.
Appreciate this so much Betty!
can’t wait to try this without the miso and gluten free flour
Hey Allison- there is also GF Miso made with chickpeas I believe. 🙂
Made this to go with mashed potatoes and your Vegan Sagey Leek & White Bean Patties. Super good flavors :). Thank you for another winner recipe!
Love it- glad you enjoyed it!
Thanks for this tasty and easy recipe! I decided to make this instead of my standard Moosewood mushroom gravy for our vegetarian thanksgiving dinner this year and think it’s easier and even more delicious. It could be my PNW bias, but… 😉. I am so grateful for all of your healthy, vegan/vegetarian recipes, meal inspiration, and instructions.
thanks so much Ingrid!
This gravy is the bomb! So good, and I believe the miso paste is what makes it super delicious. Don’t leave it out!
Thanks Lisa! Miso is magical.
Lovely and delightful. I thought the ‘secret umami ingredient’ was going to be a splash on aminos, but miso is wonderful! Thank you!
thanks Alice!
I made this for our Thanksgiving dinner where the crowd was half veg, half omnivore. It was super easy and loved by all. This recipe is a keeper. Thank you
Thanks Debby- glad this worked for you!
Have made this recipe twice now and it has turned out delicious both times.
Thanks Charlotte, great to hear!
I made this and loved it! Best gravy ever! I didn’t have miso on hand but used a 1/4 c balsamic vinegar. This is my go to recipe for gravy now!
Making a second batch a couple of weeks later and bought a gourmet fresh mushroom blend that includes one I’ve never tried- oyster mushroom. Crossing my fingers it works as well as the first with only button mushrooms 😬
Let me know how it turns out!
I made 2. One all button mushrooms, one all gourmet blend w/oyster mushrooms. I didn’t find any noticeable difference. It may be the thyme and balsamic vinegar though. Next time I’ll make sure to have miso.
This looks amazing! I have recently purchased miso and was looking for recipes. One thing I’m confused about is that miso contains gluten? I looked through the ingredients on the miso I purchase and it does not look like there could be anything in there that contain gluten. Thanks for your help on this!
Yes, it does contain trace amounts. There is GF Miso paste, made with chickpeas I think.
So good. So easy.
Used a 10oz bag of mixed frozen mushrooms (sautéed shallots solo for a little while before adding, followed recipe otherwise).
I had this with the sagey mushroom roast- a truely spectacular Thanksgiving feast, enjoyed by all in our home. Once again- Thank you, Sylvia!
I love this website so much!
thanks Amelia!
Best gravy ever!! I made your mushroom wellington and had this as a gravy side and everyone loved it soooo much. So happy I found your site!!!
Just made this it’s unreal, wow!
Hi, I haven’t made this yet, but I just wanted to ask if it could be made ahead of time, refrigerated and heated up when needed?
Thanks! Can’t wait to try it! 🙂
Yes, you may need to thin a tiny bit with water when reheating.
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!