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mushroom gravy recipe

Mushroom Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: sides, sauces,
  • Method: stove-top
  • Cuisine: American
  • Diet: Vegetarian


Truly the best mushroom gravy recipe! Full of flavor, depth and complexity without any pan drippings. Vegan-adaptable. 


Units Scale
  • 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


  1. Place broth and water in a small pot and bring to a simmer, then stir in miso until dissolved.
  2. 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.
  3. Lower heat to medium, add garlic and thyme, and saute 2 minutes.
  4. 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!
  5. 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.


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. 


  • 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