Mushroom Gravy
This rich, savory mushroom gravy recipe is made with baby Bella mushrooms, garlic, onion, and a buttery roux for the perfect velvety texture. It’s packed with umami from soy sauce and herbs, making it a flavorful vegetarian gravy you’ll want on everything — from mashed potatoes to biscuits and roasted veggies. Ready in under an hour and ideal for Thanksgiving, Christmas, or any cozy dinner.
Servings: 6
Ingredients
- 16 oz baby Bella mushrooms finely chopped
- 3 tbsp chopped garlic
- 1 medium yellow onion chopped (about 1.5 cups)
- 3 tbsp olive oil
- 5 tbsp butter
- 5 tbsp all purpose flour
- 32 oz veggie broth
- 3 tbsp soy sauce
- 1/4 tsp salt (or to taste)
- Pepper to taste
- 1.5 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp red chili flakes
Instructions
- Prepare the aromatics and mushrooms: In a medium-sized pot, heat 3 tbsp olive oil over medium heat. Add 1 medium yellow onion (chopped, about 1.5 cups) and sauté until translucent. Then add 3 tbsp chopped garlic and sauté until fragrant, about 1 minute. Next, add 16 oz baby Bella (finely chopped) mushrooms and sauté until all excess moisture has released and the mushrooms begin to caramelize — this may take 10-15 minutes.
- Make the roux: In a separate pot, melt 5 tbsp butter over medium heat. Once melted, slowly whisk in 5 tbsp all-purpose flour, little by little, while whisking vigorously to avoid lumps. Cook the roux until it is smooth and starting to smell slightly nutty, about 2 minutes.
- Combine and season: Add the mushroom-onion-garlic mixture into the pot with the roux. Pour in 32 oz veggie broth, stir in 3 tbsp soy sauce, ¼ tsp salt (or to taste), pepper to taste, 1.5 tsp oregano, ½ tsp thyme and ½ tsp red chili flakes. Stir thoroughly to combine.
- Simmer and finish: Bring the mixture to a boil, then turn the heat down to low and let it simmer uncovered for about 30 minutes, stirring occasionally. The gravy should thicken and develop deep flavour. Adjust seasoning if needed and serve warm over your favourite sides.
Notes
Storage: Keeps 4–5 days in the fridge in an airtight container or up to 3 months in the freezer.
Reheating: Warm gently on the stove, adding a splash of broth or water to loosen if thick.
Gluten-free option: Replace flour with a gluten-free blend or use a cornstarch slurry.
Flavor boost: Mix in a dash of Worcestershire or balsamic vinegar for extra depth.
Make-ahead tip: Tastes even better the next day as the flavors meld together.
Nutrition
Calories: 213kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 1289mg | Potassium: 421mg | Fiber: 1g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
