Mushroom Gravy is an easy from scratch vegan-friendly homemade brown gravy recipe made with mushrooms, onion, and garlic. Make it ahead of time to reduce stress for Thanksgiving, Christmas, and Easter.
I love mushrooms.
When I go to the Asian markets, I usually end up with shiitake for my tomato mushroom pasta, hen of the woods, or beech. Sometimes all three.
If mushrooms were a vegetable, they’d be my favorite vegetable. Instead they’re my favorite… fungus. Yum?
Now before you run away from the V word, all the ingredients are pantry-friendly. It simply means I’m using olive oil instead of butter and vegetable stock instead of chicken.
Now it’s time to pour homemade mushroom onion gravy on top.
In order to make this mushroom gravy recipe the most flavorful and best gravy ever from scratch, I used baby bella mushrooms (sometimes referred to as cremini), onion, and garlic.
Brown mushrooms add a more robust umami flavor to your vegan gravy. Baby bellas can be found at most supermarkets, but feel free to mix and match your favorite varieties.
You can also use white button mushrooms as well. It’ll be a bit lighter in terms of flavor but still delicious.
Although this easy mushroom gravy is vegan as written, it’s flexible enough to serve with both meat and vegetable.
Ingredients For Mushroom Gravy
The ingredients for your homemade mushroom gravy recipe are:
- Olive Oil: Using oil instead of butter helps make this easy mushroom gravy vegan. Cook with a high-quality extra virgin olive oil suitable for sautéing (not a finishing oil for salads). You can also use another fat, such as butter (vegan or not).
- Onion and Garlic: Known as aromatics, onion and garlic help build flavor into your gravy. Use white, yellow, or even Vidalia onion. I wouldn’t use red onion unless that’s all you have.
- Mushrooms: It wouldn’t be vegetarian mushroom gravy without mushrooms! They add a robust, meaty flavor. Use a brown mushroom such as baby portobellas (aka cremini) or shiitake. In a pinch you can use white button mushrooms, although the flavor won’t be as earthy.
- Flour: Flour helps thicken the gravy by making a roux, which is cooking the flour in fat before adding your liquid.
- Salt: Salt is a flavor enhancer, so it’ll make your mushroom gravy taste even more mushroom-y. Plus it helps draw out the moisture from the mushrooms and onion so they cook down more.
- Vegetable Broth: Another ingredient making your gravy vegan-friendly. Broth is needed to turn your roux into a sauce.
- Fresh Herbs: I used chopped parsley for color and freshness since gravy can be a bit heavy, but you can use almost any herb – thyme, rosemary, sage, whatever you have on hand.
How To Make Mushroom Gravy
To make homemade mushroom gravy with flour:
- Heat oil in a large skillet. Once hot, add your mushrooms, onion, and a big pinch of salt.
- Cook until the moisture is cooked out of your mushrooms and onion and they start to brown, about 10 minutes or so then add your garlic and cook 1-2 minutes.
- Stir in flour to create a roux, which is a fancy word for flour paste.
- Slowly whisk in broth, smoothing out the roux as much as possible. Bring to a boil then cook until it thickens, roughly 3-5 minutes.
The gravy will thicken as it cools, so I like to pull mine off the heat early. However, if your gravy is too thick, stir in more broth to thin it out.
How To Make Mushroom Gravy Without Flour
Looking to make a gluten free vegan gravy without flour? Use cornstarch instead to thicken your gravy.
However, cornstarch is not a 1:1 substitute. Use half the amount, which means 1 tablespoon cornstarch instead of 2 tablespoons flour.
Instead of making a roux, stir the cornstarch with some of the broth until a slurry forms then add it to the pan with the rest of the broth.
How To Make Mushroom Gravy Ahead Of Time
The best part about making this easy mushroom gravy recipe is you do not have to wait until your dinner is done cooking to make the gravy.
Most dinners have you waiting for the meat to finish so you can use the drippings.
Well with vegan gravy, there are no meat drippings to wait for!
When there’s about 15 minutes left before dinner is done, I start the gravy. That way when everything is ready, the gravy is ready too.
However, you can certainly save time (and sanity) and make mushroom gravy the day before and refrigerate
It will thicken greatly when cold so right before serving, reheat it in a saucepan or skillet until smooth and pourable again. You will likely need to stir in more broth to thin it out.
Mushroom Gravy FAQ
You can make mushroom gravy ahead of time and store for up to 2 days. When reheating, you’ll likely need to add a little more broth to thin it out again.
Yes! Double the ingredients and use a large enough skillet or even a Dutch oven.
Yes. To freeze gravy, let it cool completely then transfer it to a freezer-safe container, leaving room for expansion. Freeze for up to 1 month. Thaw in the refrigerator overnight.
What To Serve With Mushroom Gravy
Now that you made the best vegan gravy recipe, what do you serve with it? Here are some ideas:
Note: Not all recipes are vegan
- Stuffed Turkey Breast
- Stovetop Scalloped Potatoes
- Au Gratin Potatoes For Two
- Small Batch Dinner Rolls
- 1/4 cup olive oil
- 4 ounces baby bella (cremini) mushrooms, sliced (roughly 5-6 large mushrooms)
- 1/4 cup diced yellow or white onion
- 2 tablespoons all-purpose flour (*see Note about substituting cornstarch)
- 1/2 teaspoon salt, preferably kosher
- 1 cup vegetable broth or stock
- 1 tablespoon fresh chopped herb, such as parsley, thyme, rosemary, or sage
- In a large skillet over medium heat, heat the oil. Once hot, add the mushrooms, onion, and a big pinch of salt. Cook until golden brown and the moisture is cooked out of the mushrooms, about 8-10 minutes. If they start to burn, turn the heat down.
- Add the garlic and cook 1 minute.
- Stir in the flour and and salt. Cook for 1 minute.
- Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes. It'll thicken after it cools so you may want to pull from the heat before it finishes.
- Remove from the heat and stir in the herbs. Taste and adjust for salt. Serve while hot.
Gravy will thicken as it cools, so you may need to reheat and thin it out with more broth until smooth and pourable again.
Refrigerate leftover gravy for up to 3 days. Reheat and add more broth to thin it out.
- To make homemade gravy without flour, substitute 1 tablespoon cornstarch. Stir it together with some of the broth until a slurry forms then add it to the pan with the rest of the broth.
- Want more gravy recipes? Check out Gravy Without Drippings and Homemade Pan Gravy With Drippings.
- Serve your gravy with Mashed Potatoes For Two and Vegan Stuffed Butternut Squash.
- Planning your holiday menu? Check out Thanksgiving Dinner For Two, Easter Dinner For Two and Christmas Dinner For Two for recipe pairings.
First published October 29, 2021