Mushroom Gravy
This Mushroom Gravy is savory and delicious on just about anything! Ready in about 20 minutes, perfect for a weeknight or holiday dinner!
One of my favorite sides is Mashed Potatoes and of course, I love a good Gravy too! While I do have another Gravy Recipe, this Mushroom Gravy is my favorite way to make Vegan Gravy!
The main difference between this recipe and my other Gravy recipe, is we are using whole mushrooms, onions and garlic instead of their powdered counterparts. This makes for a gravy with a lot more depth of flavor, and I think the extra work is totally worth it!
ingredients for Mushroom Gravy
- Mushrooms – I used good old button mushrooms but you can use whichever you like. I tested out two versions, one with sliced mushrooms and chopped mushrooms. If you want more mushroom per bite, then chopped is the way to go!
- Onions and Garlic – You could sub with onion and garlic powder, but it’s really so much tastier with whole veggies!
- Vegan Butter – I used Earth Balance brand.
- All Purpose Flour – to thicken the gravy!
- Vegan Beef or Veggie Broth – Use your favorite vegan broth!
- Dijon Mustard – to add a little zip!
- Vegan Worcestershire – Can sub with Soy Sauce or Steak Sauce!
- Gravy Master or Kitchen Bouquet – to add a little color and flavor. Totally optional, in fact I didn’t use it this time!
- Fresh Herbs – Optionally, you can simmer the gravy with something like Rosemary or Thyme for some added flavor.
how to make Mushroom Gravy
Prep the mushrooms, you can either slice them or dice them. Slices will give you less mushrooms per bite, but bigger pieces, whereas diced will give you more little pieces of mushroom per bite.
Add the mushrooms to a cold, dry pan and set the heat to medium. Cook them for about 10 minutes or until they have released all their water. Stir occasionally.
Add in 1 Tbsp of the vegan butter and stir to melt. Then add in the onions and cook for about 5 minutes or until softened. Add in the garlic and stir and cook for one minute. Next add in the other 2 Tbsp of vegan butter and stir to melt.
Stir in 1 – 2 Tbsp of flour at a time, until you see no more dry flour. Cook, stirring frequently for 2 – 3 minutes.
Then add in the Broth about 1/2 cup at a time, and stir / whisk to incorporate. Repeat until all the broth is added.
Stir in Dijon Mustard, Vegan Worcestershire and Gravy Master if using. Taste and adjust for seasoning. If gravy feels too thick, add in a splash of broth until it’s at your desired consistency. Or if it’s too thin, simmer and reduce.
The gravy can be left chunky with the veggies, or you can strain it to make a smooth gravy. Whichever texture you like will work!
Enjoy immediately on mashed potatoes!
Storage
Store in the fridge for 3 – 5 days. Gently reheat on the stovetop. Or microwave in 30 second increments and stir until heated through.
other recipes you’ll dig!
Handy Dandy Video Here!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Mushroom Gravy
Ingredients
- 4 oz Mushrooms (Button, Crimini, Portabella etc)
- 3 Tbsp Vegan Butter (Divided)
- 1/2 cup Diced Onions
- 2 Garlic Cloves (Minced)
- 4 – 5 Tbsp Flour
- 2 – 3 cups Veggie Broth
- 1 tsp Dijon Mustard
- 1 tsp Vegan Worcestershire
- Salt & Pepper
- 1 tsp Gravy Master (Optional for color)
- Fresh Sprig of Rosemary or Thyme (Optional)
Instructions
- Prep the mushrooms, you can either slice them or dice them. Slices will give you less mushrooms per bite, but bigger pieces, whereas diced will give you more little pieces of mushroom per bite. If you plan on straining the gravy to be smooth then it doesn't really matter which one you go with! I only used 4 oz (114g) of mushrooms, but feel free to add more if you like. You may need to adjust the liquid levels though!
- Add the mushrooms to a cold, dry pan and set the heat to medium. Cook them for about 6 – 8 minutes or until they have released all their water. Stir occasionally.
- Add in 1 Tbsp of the vegan butter and stir to melt. Then add in the onions and cook for about 5 minutes or until softened. Add in the garlic and stir and cook for one minute.
- Next add in the other 2 Tbsp of vegan butter and stir to melt. Stir in 1 – 2 Tbsp of flour at a time, until you see no more dry flour. Cook, stirring frequently for 2 – 3 minutes.
- Then add in the Broth about 1/2 cup at a time, and stir / whisk to incorporate. Repeat with enough broth until the gravy is at a consistency that you like. Keep in mind it will thicken as it cools as well! You can always add more broth, but you'll need to reduce it to thicken if it's too thin for you.
- Stir in Dijon Mustard, Vegan Worcestershire and Gravy Master if using. Taste and adjust for seasoning. If gravy feels too thick, add in a splash of broth until it’s at your desired consistency. Or if it’s too thin, simmer and reduce.
- You can add a sprig of rosemary and thyme and simmer for a few minutes if you want to infuse with some herbal flavors.
- The gravy can be left chunky with the veggies, or you can strain through a fine mesh strainer to make a smooth gravy. Whichever texture you like will work!
- Enjoy immediately on mashed potatoes!
- Store in the fridge for 3 – 5 days. Gently reheat on the stovetop. Or microwave in 30 second increments and stir until heated through.
