Mushroom Gravy
Updated Aug 21, 2025
My Mushroom Gravy is made with caramelized mushrooms, onions, and fresh herbs. It's easy to make from scratch!
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Try my mushroom gravy for Thanksgiving!
I started making mushroom gravy years ago as a way to use up leftover mushrooms from dinner, and it ended up becoming one of those recipes I reach for all the time. It’s simple, and goes with mashed potatoes, meatloaf, beef tenderloin roast, you name it.
What I love most is that this mushroom gravy comes together quickly, which means I can make it for a weeknight dinner just as easily as I can for a holiday table. I’ve even served it to friends who swear they don’t like mushrooms, and they’ve gone back for seconds.
Happy Cooking!
– Yumna
Mushroom Gravy Ingredients
- Mushrooms: I use white button mushrooms for this recipe. Any kind works, like baby Bella, cremini, shiitake, oyster, or porcini. You can also try a mixture! Read my tips on how to cut mushrooms.
- Onion: Minced white onion. You could also add fresh minced garlic to the onions.
- Oil: I use olive oil here, but vegetable oil or avocado oil work well, too.
- Herbs: I use fresh thyme for this mushroom gravy. You can also use rosemary, sage, or any other fresh herb you like.
- Broth: Here’s how to make your own vegetable broth. If you eat meat, you can also use chicken broth.
- Soy sauce: I recommend low-sodium soy sauce to make sure the gravy isn’t too salty.
- Flour: I use all-purpose flour, but gluten-free works, too. You can also use cornstarch, but if you do, use half as much cornstarch as you would flour.
Recipe Video Tutorial
How to Make Mushroom Gravy
Mushroom Gravy Recipe
Video
Ingredients
- 3 tablespoons olive oil
- 8 ounces white mushrooms finely chopped
- ½ small yellow onion minced
- 1 tablespoon fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups low sodium vegetable broth
- 1 tablespoon reduced sodium soy sauce
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onions and mushrooms and cook until softened and caramelized, 8–10 minutes.
- Sprinkle the flour and thyme over the mushroom mixture and stir until the flour is incorporated and the thyme is fragrant, about 1 minute.
- Add the broth and soy sauce and simmer until the sauce thickens, whisking occasionally, about 10–15 minutes. Taste and season with salt and pepper. Remove it from the heat and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chop the mushrooms and onions very finely. This helps them cook faster and dissolve into the broth better. It’s tedious, but worth it!
- Take the time to caramelize the onions and mushrooms. And do it before you add the flour. This gives the vegetables time to fully release their flavors.
- Blend the gravy for a smoother texture. If you prefer a smooth gravy without any onions or mushroom chunks, use a hand immersion blender to blend the gravy. I use the Cuisinart Smart Stick. It’s quick and easy and will give you a smooth, silky consistency.
Serving Ideas
- Mains: Dry Brined Turkey, Chicken Tenders, Lentil Shepherd’s Pie
- Sides: Vegetarian Stuffing, Roasted Delicata Squash, Oven Roasted Carrots
- Potatoes: Mashed Sweet Potatoes, Cauliflower Mashed Potatoes, Hasselback Sweet Potatoes
FAQs
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat, stirring occasionally, until hot. If the gravy is too thick, loosen it up with a splash of vegetable broth. You can also microwave individual servings covered with a damp paper towel for 1–2 minutes or until heated through.
I don’t recommend freezing this gravy, because the texture may change when you thaw it. If you have leftovers, use them as a sauce for pasta, or toss them with roasted vegetables for an easy weeknight meal.
More Vegan Thanksgiving Recipes
- Vegan Cornbread
- Olive Oil Mashed Potatoes
- Vegan Pumpkin Pie
- Baked Asparagus
- Stuffed Acorn Squash
- Vegan Sweet Potato Pie
- Apple Walnut Salad
- Cranberry Orange Sauce
- Roasted Acorn Squash
- Baked Apple Slices
This Vegan Mushroom Gravy recipe was originally published on November 15, 2018. The recipe is the same, but the post now includes new step-by-step photos of how to make the mushroom gravy.
Comments
This recipe was great but I have a couple notes:
If youโre using simple button mushrooms from the grocery store use a little less oil and add a little sugar to the onion/mushroom step and cook longer to promote caramelization.
Also was a little light on starch at the end and had to add a couple extra tablespoons of starch.
Hope Iโm not imposing too much on your recipe, it was great!
Thank you! Thank you for sharing your thoughts and those notes!
My husband and I had this lastnight with our dinner and it was an absolute hit! I will definitely make it again and again!
That’s amazing! Yay!!
The best gravy! Seriously delicious.
Thank you so much!
This recipe was absolutely delicious! I made it for family and friends during Thanksgiving and it was perfect! Some people liked it even more than the non-vegetarian gravy. It’s easy and soooo tasty! Highly recommend
Wow I’m so happy to hear that you made it on Thanksgiving and that some people even enjoyed it more than the non-vegetarian gravy!! That’s great to hear. Thank you for sharing!!
If you are allergic to mushrooms what can you use as an alternative. Eating them make me super sick, would like to have a recipe that had a great substitute!
Hi Michelle – Sorry for the late reply. If you’re looking for a substitute, I would try tofu and cut it really small. I’ve never done it myself, but I read great things about it working! Let me know if you do try it!
Easy & delicious
This gravy was a huge hit at Thanksgiving! It was easy to make and tastes great. Thank you!
That makes me so happy to hear! Hope you had a great Thanksgiving!