Mushroom Gravy

Mushroom gravy is the best side dish for holiday dinners. It’s easy to make with simple ingredients.

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.

Our mushroom gravy is the perfect sauce for a beautiful dinner.

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.

Quantities are in the recipe box at the bottom of the page. Substitutions are in the chapter below.

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.

Serve the mushroom gravy in a bowl or a gravy boat at the center of the table so people can help themselves.

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.

Mains

Mushroom Wellington

Mains

Stuffed Butternut Squash

Mains

Lentil Loaf

Mains

Stuffed Eggplant

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.

Make ahead: You can make mushroom gravy up to 24 hours in advance.

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.

Similar recipes

MUSHROOM RECIPES: Mushroom risotto, mushroom pasta, mushroom alfredo, mushroom ragu, mushroom Wellington, vegetarian lasagna, vegetable lasagna, lentil stew, and lentil bolognese.

HOLIDAY RECIPES: sweet potato casserole, vegan carrot cake, easy apple cake, pear cake, hasselback baked apples, apple crisp, vegan apple pie, vegan pumpkin pie, baked apples.

Pasta

Mushroom Ragu

One-pot Meals

Mushroom Risotto

Pasta

Lentil Bolognese

Mains

Mushroom Wellington