Why I love this creamy mushroom gravy recipe
If I’m being completely honest, I’ve never really been a fan of mushrooms. They’re just not on the top of my list, but I still remember the first time I had vegetarian mushroom gravy.
It quickly won me over – against my will – with its savory, earthy flavor and rich umami.
Now it’s my go-to option for homemade gravy, and it’s always a hit around our holiday table. It’s also a great vegetarian option if you’re entertaining guests with different dietary choices.
I know it’s not really time to start thinking about the holidays yet, but just imagine a hearty helping of dairy free mashed potatoes with this beautiful mushroom gravy alongside some vegan green bean casserole, homemade stuffing and cranberry relish.
Here’s what you’ll need to make it
Ingredients and substitutions:
- Mushroom stock: I found it at my grocery store and I couldn’t help but think it was a perfect fit. If you can’t find it, feel free to use vegetable broth – or even beef broth if you’re not vegan, we don’t judge here.
- Thickener: You can substitute all-purpose flour for the cornstarch, but you’ll want to use twice as much since it doesn’t have the same thickening power.
- Gluten free: If you want to make this gravy gluten free, be sure the broth you’re using is gluten free and keep the cornstarch as your thickener.
How to make vegan mushroom gravy
Saute the onions. Heat the olive oil in a large skillet to medium-high, until the onions are soft and translucent – about 5 mins. Make sure to stir frequently to prevent burning.
Soften the mushrooms. Add the mushrooms to the pan and continue cooking until mushroom are softened – about 10 minutes. The mushrooms will give off some water and then dry out as they cook.
Deglaze. Add the Marsala wine and let it simmer for a minute while mushrooms absorb the liquid. Scrape the pan to release the dark bits – these have a ton of flavor so you don’t want to miss them
Thicken the gravy. Sprinkle the cornstarch – or your thickener of choice – over the mushrooms and onions. Stir to coat them evenly. The cornstarch should absorb the moisture in the pan and turn from white to pasty/translucent.
Add liquid. Whisk the mushroom stock into the pan and stir constantly to prevent lumping. Once everything has been added, let the gravy simmer, and cook until thickened.
Season and serve. Add salt & pepper to taste and garnish with fresh herbs (if you want) before serving.
FAQS and tips for making mushroom gravy
Generally, you’ll need to add a starch to thicken gravy. The two most common thickeners are cornstarch or all-purpose flour, but you can also use arrowroot or potato flour. Alternatively, you can also simmer for an extended time to reduce the liquid.
Not all gravy is vegetarian friendly. Many are made with chicken or beef broth, which is not vegetarian friendly. If you make homemade gravy, you can easily substitute vegetable or mushroom stock to make it vegan and vegetarian friendly.
More vegan favorites:
More homemade sauce recipes:Print
- 2 tablespoons olive oil (or melted vegan butter)
- 1/2 cup finely diced onion
- 8 ounces sliced button mushrooms
- 2 tablespoons Marsala wine
- 3 tablespoons all-purpose flour or 1 1/2 tablespoon cornstarch
- 2 1/2 cups broth (mushroom, vegetable or beef)
- Salt & pepper, to taste
- Fresh herbs, for garnish
Heat a large skillet to medium high. Add olive oil and onions. Sauté, stirring occasionally, until the onions are soft and translucent (about 5 minutes).
Add the sliced mushrooms and cook, stirring as needed, until the mushroom have softened and become dry (about 10 minutes).
Add the Marsala wine and use it to deglaze the pan. Let it simmer for a minute or so while the mushrooms absorb the liquid.
Sprinkle your thickener of choice over the mushrooms and stir to coat.
Slowly pour in the broth, whisking consistently to prevent lumping as you go. Let the gravy come to a simmer and cook until thickened.
Adjust seasoning with salt & pepper to taste and garnish with fresh herbs before serving (optional).
- Category: Condiments
- Method: Stovetop
- Cuisine: American, British
- Diet: Vegan
- Serving Size:
- Calories: 57
- Sugar: 1.7 g
- Sodium: 491.7 mg
- Fat: 3.6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 5.3 g
- Fiber: 0.5 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, mushroom, gravy, gluten free, easy, Thanksgiving, Christmas, holiday
Published: July 15, 2020. Updated: March 21, 2022.
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