Mushroom Gravy Recipe
This rich, savory mushroom gravy is made with sautéed mushrooms, shallots, garlic, and thyme simmered in vegetable broth, then thickened until silky and pourable. Naturally vegetarian with easy vegan and gluten-free options, it's perfect over mashed potatoes, roasted vegetables, and all your favorite holiday mains.
Servings: 6 servings (about 1½-2 cups total)
Calories: 73kcal
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
To make this recipe gluten free: Use certified gluten-free all-purpose flour, or omit the flour; at the end of the recipe, mix 1 tablespoon of cornstarch with 1-2 tablespoons of the warm liquid to create a slurry. Pour it into the pan with the simmering mushrooms and stir until it reaches desired thickness.
To make this recipe vegan: Use olive oil or vegan butter and swap the Worcestershire sauce for a labeled vegan Worcestershire or 1-2 teaspoons tamari/soy sauce plus a splash of balsamic or apple cider vinegar.
Adjusting the thickness: The gravy will continue to thicken as it cools, so take it off the heat when it's slightly thinner than you'd like and whisk in extra broth as needed.
Make-ahead: Prepare up to 2-3 days in advance, cool completely, and store in an airtight container in the refrigerator. Reheat gently on the stove with a splash of broth or water to loosen.
Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat gently, adding extra liquid to reach your desired consistency.
Nutrition
Calories: 73kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 530mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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