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Mushroom Gravy Recipe

ByLucy
Jump to Recipe· 4.8 from 33 reviews

If you’re on the hunt for a rich, flavorful sauce to elevate everything from mashed potatoes to roasted veggies, this Mushroom Gravy Recipe is going to be your new best friend. It’s cozy, earthy, and surprisingly simple to make. I promise, once you try this mushroom gravy, you’ll find yourself reaching for it time and again to add that savory depth to your meals.

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Why This Recipe Works

  • Full-bodied flavor: Cremini mushrooms bring a deep, meaty taste that makes the gravy hearty and satisfying.
  • Herbaceous lift: Fresh thyme and rosemary add an aromatic brightness that keeps the gravy from feeling heavy or one-dimensional.
  • Simple thickening: A careful sprinkle of flour (or cornstarch for gluten-free) creates a luscious, silky texture without lumps.
  • Versatile base: Using vegetable broth and tamari ensures a savory depth while keeping it vegan-friendly, making this gravy a crowd-pleaser for all diets.
Mushroom Gravy, mushroom gravy recipe, savory mushroom sauce, easy mushroom gravy, vegan mushroom gravy - The image shows three white bowls with handles, each filled with two layers: a smooth, creamy white mashed potato base topped with a rich brown mushroom gravy containing sliced mushrooms and small green herb pieces. The bowls are placed on a white marbled surface with a soft blue knitted mat under one bowl. Fresh herb sprigs are scattered on the bowls and around the setup. There are also two yellowish bread rolls near the top right, a wooden bowl with green herbs, a small wooden plate with more herbs, and a blue and white checkered napkin holding two vintage forks and a yellow-handled knife at the bottom left. The scene looks clean and inviting, with natural lighting highlighting the textures. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients for this mushroom gravy come together to make a balanced, flavorful sauce that’s surprisingly easy to whip up. Each one plays a role — from the umami-packed mushrooms to the fresh herbs that lift the whole dish.

Mushroom Gravy, mushroom gravy recipe, savory mushroom sauce, easy mushroom gravy, vegan mushroom gravy - Flat lay of fresh cremini mushrooms with their rich brown caps and white stems, a small pile of finely chopped shallots with a pale purple hue, two whole garlic cloves showcasing their smooth white skins, sprigs of fresh thyme with tiny green leaves, fresh rosemary branches with needle-like dark green leaves, and a small mound of golden all-purpose flour, all naturally arranged in a loose, artistic pattern with soft shadows and natural textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Extra-virgin olive oil: This is your flavor base and helps sauté the shallots and mushrooms beautifully without overpowering their natural taste.
  • Shallot: Adds a gentle sweetness and aromatic depth that’s subtler than onions but just perfect for a delicate flavor boost.
  • Cremini mushrooms: Their firm texture and earthy flavor create that rich umami punch you want in gravy.
  • Tamari: A great gluten-free alternative to soy sauce, adding salty, savory complexity that makes this mushroom gravy pop.
  • Garlic: Because, well, garlic makes everything better — it deepens the flavor profile without stealing the spotlight.
  • Fresh thyme and rosemary: These herbs give a fresh, almost woodsy aroma that complements the mushrooms perfectly.
  • All-purpose flour: Used to thicken the gravy smoothly; it helps achieve that silky, clingy texture you want.
  • Vegetable broth: The liquid base that brings everything together, adding moisture and a savory backdrop.
  • Sea salt and black pepper: To season and enhance all the flavors — always season to taste!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this mushroom gravy recipe is how easily it adapts to what you’ve got or your dietary needs. You can tweak the herbs or even turn it into a gluten-free or vegan masterpiece with minimal effort.

  • Herb swaps: For a twist, I’ve exchanged rosemary for sage, especially around holidays — it creates a cozy, comforting flavor I adore.
  • Make it gluten-free: Sometimes, I skip the flour and use a cornstarch slurry at the end; it thickens just as well without compromising the silky texture.
  • Add heat: If you’re into a little spice, a pinch of red pepper flakes brightens up the earthiness without overwhelming the dish.
  • Switch mushroom types: I’ve tried shiitake or portobello for an even deeper flavor, especially when cremini isn’t available.

Step-by-Step: How I Make Mushroom Gravy Recipe

Step 1: Sauté the aromatics until soft and fragrant

Start by heating the extra-virgin olive oil in a large skillet over medium heat. When the oil shimmers, toss in your finely chopped shallots. Cook them gently for about 4 minutes, stirring occasionally, until they’re soft and sweetly fragrant. This step builds the flavor base, so don’t rush it — a light golden color is what you want, not browned or burnt.

Step 2: Cook the mushrooms until their juices release and evaporate

Add the sliced cremini mushrooms to the pan with the shallots. They’ll look like a lot at first, but they’ll shrink as they release their moisture. Cook for about 8 to 10 minutes, stirring often to prevent sticking. You’ll know they’re ready when they’re tender and the pan looks mostly dry — that concentrated flavor is the magic in this step.

Step 3: Season and thicken with flour

Stir in the tamari (for that savory kick), minced garlic, fresh thyme, and chopped rosemary. Let those herbs bloom in the hot skillet for about a minute before sprinkling the flour evenly over the mushrooms. Stir constantly for a full minute so the flour cooks through and all those flavors combine without any raw flour taste.

Step 4: Add broth and simmer until luscious

Gradually pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer, and let it thicken for about 20 minutes, whisking frequently to keep it smooth. Once it coats the back of a spoon, season with sea salt and freshly ground black pepper to your liking. This slow simmer allows the gravy to develop a beautifully rich and velvety consistency.

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Tips from My Kitchen

  • Use fresh herbs: I once tried dried thyme and rosemary in a pinch, and while it worked, fresh changed the game—so much more vibrant.
  • Don’t overcrowd the pan: Mushrooms steam if packed too tight; give them space to brown and develop flavor.
  • Whisk gradually: When adding broth, pour slowly while whisking to keep the gravy smooth – no one wants lumpy gravy!
  • Patience with simmering: Let it cook long enough to thicken; rushing will give you a thin, underwhelming sauce.

How to Serve Mushroom Gravy Recipe

Mushroom Gravy, mushroom gravy recipe, savory mushroom sauce, easy mushroom gravy, vegan mushroom gravy - The image shows a white bowl filled with creamy, smooth mashed potatoes as the base layer. On top, there is a thick brown mushroom gravy with sliced mushrooms in it, spread over the center. Small green herb leaves are scattered on the gravy and mashed potatoes for garnish. The bowl is placed on a white marbled surface with a blue knitted cloth and a white and blue checkered napkin nearby. A fork and a knife with a yellow handle rest on the napkin. In the background, there is another bowl with a similar serving and two golden brown rolls. A wooden plate with chopped green herbs and a fresh sage leaf are also visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle a little extra fresh thyme or some finely chopped parsley on top just before serving—that burst of green adds a fresh, pretty pop and a bit of herbal brightness. For a little richness, a swirl of plant-based cream or a pat of vegan butter can also be dreamy, especially if you’re serving this over mashed potatoes.

Side Dishes

This mushroom gravy pairs wonderfully with roasted vegetables, mashed potatoes, biscuits, or even over lentil loaf or vegan meatballs. I’ve even ladled it over creamy polenta for a cozy dinner. The umami boost this gravy provides is just incredible no matter what you choose.

Creative Ways to Present

For holiday dinners or special occasions, I’ve poured this mushroom gravy into a beautiful gravy boat and garnished the surface with a rosemary sprig for an inviting look. You can also scoop it generously over individual bowls of roasted veggies and garnish with toasted nuts for added texture. Presentation makes it feel elevated and irresistible!

Make Ahead and Storage

Storing Leftovers

Any leftover mushroom gravy keeps really well in an airtight container in the fridge for up to 4 days. I usually cool it to room temperature before sealing to avoid condensation and soggy texture. When I reheat, I do it gently on the stove over low heat, whisking frequently to bring back that creamy consistency.

Freezing

I’ve frozen this mushroom gravy a few times with great success. I portion it into freezer-safe containers or heavy-duty bags and it keeps for up to 3 months. Just thaw overnight in the fridge and reheat slowly on the stove, adding a splash of broth or water if it’s too thick after freezing.

Reheating

Reheating mushroom gravy is best done on the stovetop over low heat, stirring often to prevent scorching. If it’s thickened too much in the fridge, add a little broth or water to loosen it up. Avoid microwaving if you can; it tends to separate or get unevenly hot.

FAQs

  1. Can I make this mushroom gravy recipe vegan?

    Absolutely! This recipe is naturally vegan since it uses vegetable broth and olive oil instead of animal fats, and tamari instead of regular soy sauce keeps it gluten-free and vegan-friendly. Just double-check your broth to be sure.

  2. How can I make the mushroom gravy gluten-free?

    Skip the all-purpose flour and instead use a cornstarch slurry at the end. Just mix a few tablespoons of the hot cooking liquid with cornstarch and stir it back into the pan — it thickens smoothly without gluten.

  3. Can I use other types of mushrooms?

    Yes! Shiitake, portobello, or a mix of wild mushrooms can all add interesting flavors. Just adjust cooking time if using larger or denser mushroom types so they cook until tender.

  4. What dishes pair best with mushroom gravy?

    I love it with mashed potatoes, roasted root vegetables, biscuits, lentil loaf, and even creamy polenta. It’s a super versatile gravy that adds umami to many savory dishes.

Final Thoughts

This mushroom gravy recipe has become one of those staples in my kitchen I can’t live without. It’s the perfect mix of simple ingredients that come together to create something truly comforting and satisfying. Whether you’re drizzling it over your Sunday roast or warming up after a chilly day, you’ll find it’s a game-changer. I can’t wait for you to try it and make it your own—trust me, it’s that good!

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Mushroom Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

A rich and savory mushroom gravy made with cremini mushrooms, fragrant herbs, and a vegetable broth base. Perfect as a flavorful topping for mashed potatoes, roasted vegetables, or any dish needing a hearty, umami-packed sauce.

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped (⅓ cup)
  • 16 ounces cremini mushrooms, sliced
  • ½ tablespoon tamari
  • 2 garlic cloves, minced
  • 1½ tablespoons fresh thyme leaves
  • ½ tablespoon chopped fresh rosemary
  • ¼ cup all-purpose flour
  • 3 cups vegetable broth
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Heat the olive oil: Warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat to prepare for sautéing the shallots and mushrooms.
  2. Sauté shallots: Add the finely chopped shallot and cook, stirring occasionally, until soft and translucent, about 4 minutes.
  3. Cook mushrooms: Add the sliced cremini mushrooms to the skillet and cook them until they release their moisture and become soft and browned, about 10 minutes.
  4. Add flavorings: Stir in ½ tablespoon tamari, 2 minced garlic cloves, 1½ tablespoons fresh thyme leaves, and ½ tablespoon chopped fresh rosemary to enhance the gravy’s aroma and taste.
  5. Add flour: Sprinkle ¼ cup all-purpose flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste and form a roux.
  6. Add broth and simmer: Gradually pour in 3 cups vegetable broth while whisking to prevent lumps. Bring the mixture to a simmer and cook while whisking frequently until the gravy thickens, about 20 minutes.
  7. Season and finish: Taste the gravy and season with sea salt and freshly ground black pepper as desired. Remove from heat and serve warm over your favorite dishes.

Notes

  • To make this recipe gluten free, omit the all-purpose flour in step 5. Instead, at the end of step 6, remove a few tablespoons of the gravy liquid, mix with 2 tablespoons cornstarch in a small bowl until smooth, then return this slurry to the pan and stir until the gravy thickens.
  • Use tamari as a gluten-free alternative to soy sauce, which adds depth and umami to the gravy.
  • For a richer flavor, use homemade vegetable broth or a high-quality store-bought option.
  • Fresh herbs provide the best flavor, but dried thyme and rosemary can be used in lesser quantities if necessary.
  • This gravy pairs well with mashed potatoes, roasted vegetables, and gravy-friendly main dishes.

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 80 kcal
  • Sugar: 2 g
  • Sodium: 220 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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