Its creamy texture is enriched by sautéed mushrooms that pack the gravy with endless umami and comfort. Mushroom gravy is a versatile and creamy sauce that elevates any dish, from simple mashed potatoes to a hearty lentil loaf and gorgeous mushroom Wellington. It’s earthy and creamy and has a deeply satisfying flavor and umami. Serve it with our stuffed butternut squash, mushroom Wellington, or lentil loaf. Add a side of vegetarian stuffing, sautéed green beans, and glazed carrots for a cozy dinner that’s as satisfying and comforting as it gets. The recipe is quick to prepare and uses simple ingredients such as mushrooms, butter, all-purpose flour, broth, and rosemary. You can even prep it ahead and keep it ready in your fridge.
1. Gather your ingredients
To make mushroom gravy, you’ll need extra virgin olive oil, white or brown mushrooms, butter (or non-dairy butter), all-purpose flour, vegetable broth, rosemary, soy sauce, sea salt, and black pepper. We recommend fresh flat-leaf parsley for garnishing.
2. Sauté the mushrooms
Clean the mushrooms. If heavily soiled, rinse them under running water. Alternatively, brush them with a wet paper towel. Cut them into 1/8 inch or 3 mm slices. Heat the extra virgin olive oil in a large skillet. Add the sliced mushrooms and season with salt and black pepper. Cook on medium-high heat for 10 minutes or until they brown. Stir in grated garlic and cook for two more minutes until you smell its fragrant aroma. Transfer the mushrooms onto a plate and set them aside. Note: the mushrooms will first release water. Keep cooking them until the pan is dry and they squeak and brown on the pan. The brown color on the mushrooms equals flavor.
2. Make the mushroom gravy
In the same skillet, melt the butter on medium heat. Add the flour and whisk until the mixture bubbles. Add vegetable broth, soy sauce, and a rosemary sprig. Simmer while stirring until the liquid thickens (30 – 60 seconds). Stir in sautéd mushrooms. Taste and adjust for salt and consistency. You can add more broth if it is too thick. We recommend adding a sprinkling of chopped parsley on top. It’s delicious with mushroom Wellington, stuffed butternut squash, zucchini boats, stuffed eggplant, and lentil loaf. As a side dish, you can add mashed potatoes, roasted Brussels sprouts, vegetarian stuffing, roasted vegetables, cauliflower mashed potatoes, roasted sweet potatoes, sautéed green beans, roasted butternut squash, sautéed kale, roasted Broccoli and carrots, glazed roasted carrots, roasted broccoli, roasted potatoes and carrots, roasted cauliflower, and roasted potatoes.
Mushroom Wellington
Stuffed Butternut Squash
Lentil Loaf
Stuffed Eggplant
You can substitute frozen mushrooms for fresh. Cook them well until all the water has gone from the pan and the mushrooms are brown. Extra virgin olive oil: Substitute butter, avocado oil, or another vegetable oil for olive oil. Garlic: For maximum flavor, we recommend grating or mincing the garlic. You can also add a pinch of onion powder. Flour: Substitute gluten-free flour to make the recipe gluten-free. Butter: Substitute vegan butter to make the recipe vegan or dairy-free. Vegetable broth: You can substitute chicken broth for vegetable broth. Soy sauce: Soy sauce adds umami (a bold, savory flavor) and a beautiful dark brown flavor to the mushroom gravy. Substitute reduced-sodium soy sauce or tamari. Rosemary: Substitute three fresh thyme sprigs or two bay leaves for rosemary. Fresh herbs: We recommend fresh parsley or chives for garnishing the gravy and adding freshness. Let it cool down slightly, then cover with plastic wrap, touching the gravy. Store in the fridge, then reheat it before serving. You might need to add 1 to 2 tablespoons of water. Refrigerator: You can keep leftovers in an airtight container in the fridge for up to 4 days. Freezer: Let the gravy cool down completely, then transfer it to a freezer-friendly container and freeze for 3 months. Thaw in the fridge over several hours.
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title: “Mushroom Gravy” ShowToc: true date: “2024-09-16” author: “Andrea Lord”
Mushroom Gravy
This year, like many of us, I’ve challenged myself to make gravies, salsas, condensed soups, and other pantry staples from scratch. Turns out, it’s not much of a challenge after all. In fact, this recipe takes just 15 minutes to make- and you are going to want to put it on everything. See below for the list of ingredients, a visual walk-through, PRO tips, substitution options, storage information, and what to serve it with!
How to Make It
Heat olive oil and butter in a skillet over medium heat. Add the mushrooms and cook until golden, about 6 minutes. Add garlic and thyme, cook for 1 more minute.
Add beef broth, Worcestershire sauce, onion powder, and kitchen bouquet(optional). Stir to combine. Bring to a boil, whisk in corn starch/cold water mixture. Reduce to a simmer.
Stir in cream until combined. Simmer until desired consistency is obtained, it will continue to thicken as it simmers.
Remove from heat. Swirl in cold butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.
PRO Tips For This Recipe
16 oz. seems like a lot of mushrooms, but they are 92% water and cook down considerably. Thick onion strings can be simmered in butter until softened prior to adding the mushrooms if desired. A mixture of chicken and beef broth may also be used. Chicken, turkey, or beef drippings may be incorporated as well, just keep the total amount of liquid in the recipe the same. 1/3 cup High-quality red or white wine can be added with the garlic and thyme. Let it simmer until the wine smell is gone and the liquid is almost completely reduced, then proceed as outlined.
How to Add More Flavor To Gravy
Worcestershire Sauce: You can’t taste it at all but it enhances the other flavors of the gravy and a rich element to it. Soy Sauce: Soy Sauce is plentiful with ‘umami’, which is a savory characteristic that makes gravy so delicious. You can’t taste it when added in the right quantity. I recommend using low sodium. Kitchen Bouquet Browning and Seasoning Sauce: This can be added in addition to either of the above options. It’s an optional way to make the gravy a bit darker.
Storage
Refrigerate in an airtight container for up to 5 days, or freeze for up to 5 months. You may need to add a little bit of water to thin it out slightly when reheating.
What to Serve with Mushroom Gravy
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