A quick and easy delicious mushroom gravy that is totally vegetarian! Super rich umami flavors that go great with mashed potatoes or biscuits.
Why Make a Mushroom Gravy?
If you’re vegetarian but want to make a simple, easy, and quick meatless gravy for Thanksgiving, Christmas, or just a sunday night family dinner, mushroom gravy is the way to go! Mushrooms add a rich umami flavor to this dish, making it the perfect side to enjoy over mashed potatoes. Plus, a homemade mushroom gravy tastes so much better than store-bought.
Can You Make This Mushroom Gravy Vegan?
Yes, you sure can! Thankfully, most of the ingredients in this recipe are already vegan – the only change you’d have to make is switching out regular butter for vegan butter. My favorite one is Earth Balance and it works amazing in this recipe.
Ingredient Breakdown:
If you want to make the best mushroom gravy, make sure you have the following ingredients:
- Baby bella mushrooms
- Garlic
- Yellow onion
- Canola oil
- Salted butter
- All purpose flour
- Veggie broth
- Soy sauce
- Salt
- Pepper
- Oregano
- Thyme
- Red chili flakes
How to Make Mushroom Gravy:
- Firstly, heat your canola oil in a medium sized pot. Add your yellow onions and sauté until transluscent.
- Add your garlic and sauté until fragrant.
- Now, add your mushrooms and sauté until all of the excess water releases from the mushrooms – there will be a lot! This process may take 10-15 minutes.
- Then, in a separate pot, create a roux with butter and all purpose flour. Start by melting the butter, and then slowly add the all purpose flour, a little at a time, while whisking vigorously.
- Following that, add your mushroom mixture, veggie broth, soy sauce, salt, pepper, oregano, thyme, and red chili flakes to the pot with the roux. These ingredients contribute to that delicious mushroom gravy taste.
- Finally, mix everything well, and let the mixture come to a boil. Turn the heat down low, and then let it simmer for about 30 minutes. Serve your mushroom gravy with mashed potatoes or biscuits!
Looking For More Recipes? Check These Out!
For this recipe I used baby bella (otherwise known as crimini) mushrooms because I think these are the most common and easily accessible. However, I think a mix of some other mushrooms could work really well here too. For example, shitake, oyster mushrooms, and portobello mushrooms would also work well.
This recipe lasts about 4-5 days in the fridge in an airtight container.
Mushroom Gravy
Ingredients
- 16 oz baby Bella mushrooms finely chopped
- 3 tbsp chopped garlic
- 1 medium yellow onion chopped
- 3 tbsp canola oil
- 5 tbsp butter
- 5 tbsp all purpose flour
- 32 oz veggie broth
- 3 tbsp soy sauce
- 1/2 tsp salt
- Pepper to taste
- 1.5 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp red chili flakes
Instructions
- Firstly, heat your canola oil in a medium sized pot. Add your yellow onions and sauté until transluscent.
- Add your garlic and sauté until fragrant.
- Now, add your mushrooms and sauté until all of the excess water releases from the mushrooms – there will be a lot! This process may take 10-15 minutes.
- Then, in a separate pot, create a roux with butter and all purpose flour. Start by melting the butter, and then slowly add the all purpose flour, a little at a time, while whisking vigorously.
- Following that, add your mushroom mixture, veggie broth, soy sauce, salt, pepper, oregano, thyme, and red chili flakes to the pot with the roux. These ingredients contribute to that delicious mushroom gravy taste.
- Finally, mix everything well, and let the mixture come to a boil. Turn the heat down low, and then let it simmer for about 30 minutes. Serve your mushroom gravy with mashed potatoes or biscuits!
What did you think of this recipe?