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This easy Mushroom Gravy Recipe is so rich and flavorful you’ll want to pour it on everything from steak and pork chops to creamy mashed potatoes. Tender sautéed mushrooms, shallots, and garlic are simmered with vegetable broth and thyme, then thickened with a simple roux until silky, spoonable, and packed with umami flavor. Ready in less than 30 minutes!
Vegetarian Mushroom Gravy
This gloriously rich and silky smooth mushroom gravy will make you forget all about traditional gravy made from meat drippings. The secret is sautéing the mushrooms until caramelized for maximum umami flavor. It’s easy to make, can be made ahead of time, and it’s even freezer-friendly!
But the best part about this mushroom gravy is that you can make it anytime and serve it with everything from Thanksgiving turkey to easy baked pork chops, meatloaf, and simple baked chicken breasts. It’s the perfect recipe to keep in your back pocket for weeknights, holidays, or anytime you need a quick, cozy gravy without meat drippings.
Looking for more delicious mushroom recipes? Try my sautéed mushrooms and crispy pork schnitzel with mushroom gravy (jägerschnitzel).
Table of Contents
Key Ingredients
This easy mushroom gravy recipe is made with simple, budget-friendly vegetarian ingredients.
- Mushrooms – I typically make mushroom gravy with cremini (baby bella) mushrooms, but white button mushrooms also work.
- Olive Oil (or, olive oil and butter combo) – Fat is needed to sauté the aromatics and combine with the flour to make the roux. You can use olive oil or a combination of olive oil and butter.
- Shallot and Garlic – Aromatics that add aroma and flavor.
- All-Purpose Flour – Forms the roux that thickens the gravy.
- Fresh Thyme – Earthy, herby flavor that pairs beautifully with mushrooms. Use ½ teaspoon dried thyme if that is what you have.
- Vegetable Broth – Look for a broth with good flavor and low or moderate sodium so you can control the salt.
- Worcestershire Sauce – Adds savory depth and umami-rich flavor.
- Salt and Pepper
Find the complete recipe with measurements below.
How to Make Mushroom Gravy
- Sauté the aromatics. Heat the olive oil (or a combination of oil and butter for extra richness) in a large skillet or saucepan over medium heat. Add the minced shallot and cook for 1 to 2 minutes until softened. Stir in the garlic and thyme and cook for about 30 seconds, just until the garlic smells aromatic.
- Brown the mushrooms. Add the sliced mushrooms and a small pinch of salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown around the edges, about 8 to 10 minutes. Let them sit undisturbed for short stretches so they can really brown instead of just steam. Browning the mushrooms is key to a flavorful gravy.
- Make the roux. Sprinkle the flour evenly over the mushrooms. Stir constantly for about 1 to 2 minutes to coat the mushrooms and cook off the raw flour taste. The mixture will look a bit pasty and dry at first.
- Whisk in the broth. Slowly pour in the warm vegetable broth, whisking or stirring constantly as you go to avoid lumps. Once all the broth is added, stir in the Worcestershire sauce.
- Simmer until thick and glossy. Bring the mixture to a gentle simmer and cook for 4 to 6 minutes, stirring often, until the gravy has thickened to your liking and looks smooth and glossy. Taste and season with salt and black pepper as needed. If it thickens as it sits, whisk in a splash of warm broth to loosen it up a bit.
Serving Tip
Gravy starts to thicken as soon as it starts to cool. With this in mind, I always remove gravy from the stove when it’s thinner than I’d like. This way, it’s the perfect consistency by the time it reaches the table.
Adjusting Gravy Thickness
Everyone likes their gravy a little differently, so I like to think of this mushroom gravy as a starting point. You can easily tweak it to make it thinner or thicker depending on how you plan to serve it.
- For thicker gravy: Let the gravy simmer a few extra minutes, stirring often, until more liquid evaporates and it naturally reduces. If you want it even thicker, whisk 1-2 teaspoons of cornstarch with a tablespoon of cool broth or water to make a slurry, then slowly whisk it into the simmering gravy and cook for 1-2 minutes more.
- For thinner gravy: If the gravy gets a bit too thick (especially after sitting or chilling), simply whisk in extra warm vegetable broth or water, 1-2 tablespoons at a time, until it reaches your ideal pourable consistency.
How do I fix lumpy mushroom gravy?
Lumps usually happen when flour is added too quickly or the broth is added all at once. To fix it, whisk vigorously, use an immersion blender to smooth it out, or strain the gravy through a fine mesh sieve.
Variations
Vegan mushroom gravy: If you’d like to use a combo of butter and olive oil, use your favorite plant-based vegan butter. You’ll also need to replace regular Worcestershire (since traditional Worcestershire contains anchovies) with a vegan version of Worcestershire OR 1-2 teaspoons of tamari/soy sauce plus a splash of balsamic or apple cider vinegar.
Gluten free mushroom gravy: Replace the all-purpose flour with a 1:1 gluten-free all-purpose flour blend.
Extra rich mushroom gravy: Swap half of the olive oil for butter and finish the gravy with 1-2 tablespoons of heavy cream or half-and-half for an ultra silky texture.
Herb and flavor swaps: Try using a mix of thyme and rosemary, or deglaze the pan with a splash of dry white wine or sherry after browning the mushrooms.
What to Serve with Mushroom Gravy
Mushroom gravy is one of those sauces you’ll want to pour over just about everything. Lucky for us, it can be served in countless ways. Here are a few of my favorites:
- Potatoes – It doesn’t really matter how your potatoes are prepared, a great gravy will only make them better. Pour over Parmesan roasted potatoes, simple boiled potatoes, or crockpot mashed potatoes. You can also serve it over your next batch of crispy homemade French fries, poutine-style.
- Steak, chicken, and pork chops – Like potatoes, a plate of gravy-smothered meat is about as comforting as it gets. The options here really are endless, but you’ll find me pouring it over main courses like crispy pork schnitzel, tender baked pork chops, and juicy garlic butter steak bites.
- Special occasions – From birthdays and anniversaries to Thanksgiving, Christmas, and even Easter, this mushroom gravy is a delicious addition to any table. Serve it alongside favorites like roast turkey breast, classic Thanksgiving dressing, roasted carrots, and buttery buttermilk biscuits.
Make It Ahead of Time
Yes, mushroom gravy is absolutely delicious when it’s made ahead of time. You’ll prepare the recipe as written, let it cool completely, then store it in an airtight container in the refrigerator for 2-3 days (or freeze for longer). You can even make a double batch a few days before a big meal so all you have to do on the day-of is warm it up and pour.
Storage + Freezing
To store: Allow your gravy cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
To reheat: To reheat mushroom gravy, you’ll want to transfer it to a small saucepan and warm it gently over low to medium-low heat, stirring often so it heats evenly and doesn’t stick to the bottom. Since gravy thickens as it cools, whisk in a splash or two of vegetable broth or water until it returns to your ideal consistency. Avoid high heat or rapid boiling, which can cause the texture to turn grainy.
To freeze: Cool completely, then pour into a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat on the stovetop, adding a little extra broth or water as needed.
More Sauces to Try Next
If you try making this vegetarian mushroom gravy, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Mushroom Gravy Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small shallot, minced
- 12 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 2 tablespoons all-purpose flour, see notes
- 2 cups vegetable broth
- ½ tablespoon Worcestershire sauce, see notes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Warm the olive oil in a large skillet or saucepan over medium heat. Add the minced shallot and cook, stirring often, until softened and fragrant, about 2 to 3 minutes.
- Add the sliced mushrooms to the pan along with a pinch of salt. Cook, stirring occasionally, until they release their liquid and turn deeply golden around the edges, 8-12 minutes.
- Stir in 2 cloves of minced garlic and 1 teaspoon of freshly minced thyme and cook for about 30 seconds, just until the garlic smells fragrant.
- Sprinkle 2 tablespoons of flour evenly over the mushrooms. Stir constantly for 1 to 2 minutes so the flour coats the mushrooms and cooks off the raw taste.
- Gradually pour in 2 cups of vegetable broth while stirring or whisking to avoid lumps. Add ½ tablespoon Worcestershire sauce, salt, and black pepper, and stir to combine.
- Bring the gravy to a gentle simmer and cook, stirring frequently, until it thickens to your liking, 4-6 minutes. If it seems too thick, whisk in a little extra broth; if it's too thin, continue simmering for another minute or two.
- Adjust to taste with more salt or pepper, if needed. Serve warm over mashed potatoes, roasted vegetables, or your favorite mains.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
