Go Back Email Link
–+ servings
Easy mushroom gravy served with black pepper and parsley on mashed potato.

Easy Mushroom Gravy (Without Drippings)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
Author: Nico Pallotta

Sautéed Mushrooms

  • 2 tablespoons extra virgin olive oil
  • 1 pound (460 g) mushrooms sliced 1/8 inch or 3 mm thick
  • ½ teaspoon salt + black pepper
  • 2 cloves garlic grated

Gravy

  • 2 tablespoons (30 g) butter or non-dairy butter
  • 4 tablespoons (30 g) all-purpose flour
  • 2 cups (500 g) vegetable broth add more for a thinner gravy
  • 1 sprig rosemary or 1/2 teaspoon dried rosemary
  • 1 tablespoon soy sauce reduced-sodium

  • Prep the Mushrooms: Wipe 1 pound mushrooms with a damp paper towel (or rinse quickly if very dirty). Slice them thin so they cook evenly.
    Step 1 Clean and sliced mushrooms on cutting board ready for cooking.
  • Cook the Mushrooms: Heat 2 tablespoons extra virgin olive oil in a wide pan over medium-high heat. Add mushrooms, ½ teaspoon salt, and pepper.
    Cook, stirring now and then, until the mushrooms release their water and the pan looks dry.
    Keep cooking until they turn brown. Add 2 cloves garlic (grated) and cook for 30 seconds, just until it smells good. Move mushrooms to a plate.
    Step 2 Mushrooms sautéing in skillet until golden and deeply flavorful.
  • Make the Gravy: In the same pan, melt 2 tablespoons butter over medium heat. Stir in 4 tablespoons all-purpose flour and let it bubble gently for about 1 minute.
    Slowly pour in 2 cups vegetable broth, 1 sprig rosemary, and 1 tablespoon soy sauce, stirring the whole time so there are no lumps. Cook until the gravy thickens.
    Step 3 Whisking flour and broth in skillet to make smooth gravy base.
  • Finish and Serve: Add the mushrooms back to the pan and stir. Simmer for 1–2 minutes.
    Taste and adjust salt or add a splash of broth if it’s too thick. Serve warm.
    Step 4 Finished vegetarian mushroom gravy simmering in pan with herbs.
Substitutions
  • Mushrooms → Button, cremini, baby bella, portobello, porcini, or frozen mushrooms (cook until all liquid is gone and they’re golden)
  • Extra virgin olive oil → Butter, vegan butter, avocado oil, or another neutral vegetable oil
  • Garlic → A pinch of garlic powder or onion powder
  • Flour → Gluten-free all-purpose flour, rice flour, or cornstarch mixed with water
  • Butter or vegan butter → Olive oil
  • Vegetable broth → Chicken broth or mushroom broth
  • Soy sauce → Tamari or reduced-sodium soy sauce
  • Rosemary → Fresh thyme, sage, or a bay leaf.
 
Tips
  • Brown the mushrooms well – Let them release their liquid and keep cooking until the pan is dry and they’re golden. That’s where the big flavor comes from.
  • Use a wide pan – Crowded mushrooms steam instead of brown. More space = better flavor.
  • Whisk as you pour – Add the liquid slowly and whisk the whole time to keep the gravy smooth and lump-free.
  • Fix thickness little by little – Too thick? Add a splash of broth. Too thin? Simmer for another minute.
  • Taste at the end – Broth and soy sauce can be salty, so season only after everything is combined.
  • Make it ahead – This gravy reheats well and is great for stress-free holiday cooking.
  • Serve hot – Gravy thickens as it cools, so warm it gently before serving.
  • Store the mushroom gravy in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months and reheat gently on the stove.
     
QR Code linking back to recipe