Creamy, rich, tasty, and with browned mushroom pieces, our mushroom gravy is a terrific sauce for holiday meals and family dinners.
Serve it with mashed potatoes or any of your favorite mains or roasted veggies for a creamy flavor boost.
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Mushroom gravy is so easy! You've got to try it on our mashed potatoes or as a sauce for a beautiful holiday meal with friends and family.
You can make it in less than 20 minutes with simple pantry staples. Also, it tastes so good you won't believe there's no meat in it.
To flavor this recipe we use sautéed mushrooms. You can use most mushroom varieties, including easy-to-find and affordable white button mushrooms.
We'll show you how to brown the mushrooms to perfection, it only takes about 10 - 15 minutes, and browning packs them with flavor.
The base of the gravy is made with vegetable broth thickened with a mixture (roux) of flour and butter; dairy-free butter works too, we tried and it's wonderful.
But to make this mushroom gravy shine, add a tablespoon of soy sauce and a sprig of rosemary.
Those two combined give the sauce a rich, almost meaty flavor that will elevate anything you drizzle it on.
Use fresh (not frozen) mushrooms as they are easier to brown.
We make mushroom gravy with white button mushrooms. You can also use brown button mushrooms, cremini mushrooms, baby bella mushrooms, porcini, and portobello or baby portobello mushrooms.
You can also mix more mushroom varieties or add in a few dried porcini mushrooms or shiitake that you previously rehydrated in water for 10 minutes.
Use extra virgin olive oil to brown the mushrooms. EVO oil withstands high temperatures well thanks to its high antioxidant content, so we prefer it to butter for browning the mushrooms.
Garlic adds a ton of flavor to this gravy, and we recommend it. Fresh garlic, crushed, grated, or finely minced, is best.
Flour and Butter
We mix all-purpose flour and melted butter (or vegan butter) to make the roux, which is the thickening agent of our gravy. There's no need for cornstarch in this recipe.
Vegetable stock is the liquid element of this gravy and acts as an excellent flavor base.
You can, of course, substitute vegetable stock with beef broth or chicken stock; however, using vegetable stock is an easy way to reduce meat consumption while still making delicious mushroom gravy.
Soy sauce adds so much umami flavor and color.
We thought we could do this recipe without it, but adding just a tablespoon makes a huge difference in looks and depth of flavor, so we recommend adding it.
You can substitute tamari sauce or coco aminos for soy sauce.
We also like to add a sprig of fresh rosemary to infuse the mushroom gravy with earthy rosemary notes.
You can substitute thyme sprigs for rosemary.
Salt and pepper
Gravy needs salt (we recommend sea salt or kosher salt) and freshly ground black pepper.
Clean the mushrooms; you can rinse them under running water if they are heavily soiled or brush them with a wet paper towel if they are not too soiled.
Cut them into not-too-thin slices of about ⅛ inch or 0.3 centimeters.
Warm up the olive oil in a large skillet. Add the mushrooms, season them with salt and black pepper, and cook them on medium-high heat for about 10 minutes or until they brown.
Add grated garlic and cook for 2 more minutes.
Note: the mushrooms will first release water. Keep cooking them until the pan is completely dry and they squeak and brown on the pan. Color equals flavor.
Transfer the mushrooms onto a plate and set them aside.
Then in the same pan, melt the butter, add the flour and stir with a whisk for a minute until the flour-butter mixture starts to bubble.
Add vegetable broth, soy sauce, and the rosemary sprig, then simmer while stirring until the liquid thickens.
Next, add in the mushrooms, and stir for another minute.
Add a little more broth if the sauce gets too thick, then taste and adjust for salt.
Serve in a bowl at the center of the table so people can help themselves. This mushroom gravy is delicious on most roasted vegetables or next to protein-rich main dishes that require a sauce.
It's also delicious with mashed potatoes or on polenta.
Serve as a side dish, as an addition to a Holiday or Thanksgiving dinner with:
Refrigerator: store mushroom gravy in an airtight container in the fridge for up to 4 days.
Make it ahead and reheat it in a small pot with some vegetable broth, stirring until smooth.
Freezer: we haven't tried freezing this recipe.
More Mushroom Recipes
Use up your mushroom leftovers and try these wholesome and delightful mushroom recipes:
More Holiday Recipes
If you're looking for more cooking inspiration for the Holidays and special occasions, try these wholesome reader favorites:
- Easy apple cake with eight ingredients and just 10 minutes of preparation
- Italian eggplant parmigiana with tender roasted eggplant and a rustic tomato sauce
- Roasted sweet potatoes: one of the easiest and tastiest side dishes for the Holidays
- Easy candied walnuts with three ingredients and 10 minutes of prep time
For many more dinner ideas, check out our mains category page.
- Whisk and large skillet
- 1 tablespoon extra virgin olive oil
- 1 pound mushrooms sliced ⅛ inch or 3mm thick
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cloves garlic
- 2 tablespoons butter or dairy-free butter
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 sprig rosemary
- 1 tablespoons soy sauce
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- Clean the mushrooms; you can rinse them under running water if they are heavily soiled or brush them with a wet paper towel if they are not too soiled.Cut them into not-too-thin slices of about ⅛ inch or 3 millimeters.
- Warm up the olive oil in a large skillet. Add the mushrooms, season them with salt and black pepper, and cook them on medium-high heat for about 10 minutes or until they brown.Add grated garlic and cook for 2 more minutes.
- Note: the mushrooms will first release water. Keep cooking them until the pan is completely dry and they squeak and brown on the pan. Color equals flavor.Transfer the mushrooms onto a plate and set them aside.
- Then in the same pan, melt the butter, add the flour and stir with a whisk for a minute until the flour-butter mixture starts to bubble.
- Add vegetable broth, soy sauce, and the rosemary sprig, then simmer while stirring until the liquid thickens.
- Add in the mushrooms, and stir for another minute.Add a little more broth if the sauce gets too thick, then taste and adjust for salt.
- Serve in a bowl as a side to mains, veggies, or mashed potatoes.
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