Recipes » Condiments

Mushroom Gravy

Yumna Jawad

Updated Oct 01, 2026

4.99 from 55 votes

Vegetarian mushroom gravy made from caramelized mushrooms, onions, and herbs in about 20 minutes. A savory, meat-free gravy to pour over potatoes or roasts.

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Prep Time 5 minutes mins

Servings 8 servings

Comments

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I’m a gravy person. If there are mashed potatoes on the table, I want gravy with them, and mushroom gravy is one I make even when there isn’t a roast involved. I use a lot of mushrooms, vegetable broth, and a little thyme, and I let the mushrooms cook down enough that they flavor the whole thing. This mushroom gravy also happens to be vegetarian, which is useful when I’m feeding a mix of people.

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 Recipe testing notes

For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.

I’ve made this gravy with the mushrooms barely softened and with them cooked until they’re really browned, and I like the second version so much better. The lighter batch tasted more like broth with mushrooms in it. Once I started giving the mushrooms and onions the full 8 to 10 minutes, the gravy tasted like so much better. I wait until the pan is almost dry and there’s some real color on the mushrooms now.

The soy sauce is one thing I wouldn’t skip. I’ve made mushroom gravy without it, and something always feels missing. One tablespoon doesn’t make it taste like soy sauce, but it gives me that salty, savory flavor I was trying to get without meat drippings. Any more than that starts taking over, so one tablespoon is where I leave it.

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! Finely chop the mushrooms so the pieces spread evenly through the mushroom gravy.
• Cooking base: Olive oil and minced onion cook with the mushrooms. Vegetable oil or avocado oil work well, too. Keep the onion pieces small so they soften in the same amount of time as the mushrooms.
• Flour and thyme: 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. Strip the thyme leaves from the stems; you can substitute 1 teaspoon dried thyme for the 1 tablespoon fresh thyme. You can also use rosemary, sage, or any other fresh herb you like.
• Broth and soy sauce: Use low-sodium vegetable broth and reduced-sodium soy sauce so you can adjust the salt at the end. The gravy gets saltier as it simmers and reduces.

How to Make Mushroom Gravy

These step-by-step photos walk you through how to make Mushroom Gravy. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Mushroom Gravy recipe below

1. Cook the mushrooms and onions

Heat the olive oil over medium heat, then add the finely chopped vegetables. Cook until softened and starting to brown.

2. Stir in the flour and thyme

Sprinkle both over the vegetables and stir for about 1 minute. There should be no dry patches of flour left in the pan.

3. Add broth & soy sauce

Pour in the liquids, whisking to bring everything together. The mixture will look thin and a little separated at this point, which is expected.

4. Simmer the mushroom gravy

Simmer, whisking occasionally, until the sauce thickens. Taste before adding salt and pepper, then remove from the heat.

Recipe Video Tutorial

Full Mushroom Gravy Recipe

Mushroom Gravy Recipe

Author: Yumna Jawad

4.99 from 55 votes

Mushroom gravy made with caramelized mushrooms, thyme, and soy sauce, no drippings needed. An easy vegetarian gravy for mashed potatoes, biscuits, or Thanksgiving.

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Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings8 servings

Video

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Ingredients

  

1x2x3x

• ▢ 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.

Equipment

• 5 Piece Cookware Set
• Measuring Cups and Spoons

Notes

My Top Tip: Add the broth gradually. Start with a splash and stir it into the flour-coated vegetables, then whisk in the rest. This helps prevent flour lumps.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over low heat, stirring often and adding a splash of broth as needed.

Nutrition

Calories: 68kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 74mg, Potassium: 115mg, Fiber: 1g, Sugar: 1g, Vitamin A: 42IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

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Recipe Variations

• Garlic: Stir in 2 minced garlic cloves during the last minute of cooking the mushrooms and onions, before adding the flour.
• Rosemary: Add ½ teaspoon finely chopped fresh rosemary along with the thyme. Start small so it doesn’t overpower the other ingredients.

Recipe Tips

1. 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.
2. Keep the simmer gentle. A hard boil can reduce the liquid too quickly. Stir along the bottom and edges of the pan so the gravy doesn’t stick.
3. Let the mushroom liquid cook off. If the pan still looks watery after 8–10 minutes, give it a little longer before adding the flour. Look for softened vegetables with some browning.
4. 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: I like spooning this gravy over lentil shepherd’s pie, stuffed acorn squash, or roasted cauliflower steaks.
• Sides: The mushroom gravy is so good on top of vegetarian stuffing, roasted delicata squash, and oven roasted carrots.
• Potatoes: It’s not Thanksgiving without potatoes! Try the gravy with my olive oil mashed potatoes or cauliflower mashed potatoes.

Troubleshooting

More Vegan Thanksgiving Recipes

Vegan Cornbread

Vegan Pumpkin Pie

Apple Walnut Salad

Cranberry Orange Sauce

Roasted Acorn Squash