This vegetarian mushroom gravy is rich, savory, and full of deep mushroom flavor without using meat drippings or canned mushroom soup. The key is letting the mushrooms cook long enough for their moisture to evaporate and the edges to brown before building the gravy.
I make it with cremini or white button mushrooms, onion, garlic, thyme, vegetable broth, and a little soy sauce for extra depth. A small splash of cream at the end is optional, but it makes the gravy especially smooth and rich.
It is perfect spooned over Instant Pot mashed potatoes, but it also works beautifully with roasted vegetables, rice, vegetarian meatloaf, holiday sides, or a full Thanksgiving dinner.
Jump to:
- Why You'll Love This Vegetarian Mushroom Gravy
- Ingredient Notes
- How to Make Vegetarian Mushroom Gravy
- The Secret to Better Mushroom Gravy
- Vegetarian Mushroom Gravy for Mashed Potatoes
- How Thick Should Mushroom Gravy Be?
- How to Prevent Lumpy Gravy
- Can I Make This Mushroom Gravy Creamy?
- Can I Make Vegetarian Mushroom Gravy Without Cream?
- What Mushrooms Are Best for Gravy?
- Variations
- Tips for the Best Mushroom Gravy
- Make-Ahead Mushroom Gravy
- How to Store Mushroom Gravy
- Can You Freeze Mushroom Gravy?
- What to Serve with Vegetarian Mushroom Gravy
- Vegetarian Mushroom Gravy for Thanksgiving
- Frequently Asked Questions
- More Thanksgiving Recipes
- Vegetarian Mushroom Gravy
Why You'll Love This Vegetarian Mushroom Gravy
- Rich mushroom flavor: Browning the mushrooms properly gives the gravy much more depth.
- Made from scratch: No canned cream of mushroom soup or packaged gravy mix.
- Vegetarian: Vegetable broth keeps the gravy meat-free while still giving it plenty of savory flavor.
- Perfect for mashed potatoes: This is exactly the kind of thick, spoonable gravy that works over creamy mashed potatoes.
- Easy to make ahead: Prepare it before Thanksgiving and gently reheat before serving.
- Easy to adjust: Make it thicker, thinner, creamier, or dairy-free depending on what you need.
Ingredient Notes
- Mushrooms: Cremini mushrooms give the gravy a deeper flavor, but white button mushrooms work well too. Slice or chop them fairly small so the gravy is easy to spoon over mashed potatoes.
- Butter: Adds richness and helps create the base of the gravy.
- Olive oil: Using a little oil with the butter helps the mushrooms brown without the butter scorching too quickly.
- Onion: Finely diced onion adds sweetness and savory flavor once it softens.
- Garlic: Add it after the onion so it doesn't burn while the mushrooms are browning.
- All-purpose flour: Thickens the gravy. Cook it briefly before adding the broth so the gravy doesn't taste floury.
- Vegetable broth: Use low-sodium broth so you can control the final salt level.
- Soy sauce: Adds a small amount of umami and helps deepen the savory flavor without making the gravy taste like soy sauce.
- Thyme: Dried or fresh thyme both work well with mushrooms.
- Black pepper: Adds warmth and balances the richness.
- Heavy cream: Optional, but a couple tablespoons make the gravy slightly richer and creamier.
How to Make Vegetarian Mushroom Gravy
1. Brown the Mushrooms
Heat the olive oil and 1 tablespoon butter in a wide skillet over medium-high heat.
Add the mushrooms and spread them out as much as possible. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms release their liquid, the moisture cooks away, and the edges begin to brown.
Don't rush this step. Browning the mushrooms is what gives the gravy a deeper, more savory flavor.
If your skillet is small, cook the mushrooms in batches rather than overcrowding the pan.
2. Add the Onion
Reduce the heat to medium. Add the remaining butter, then add the garlic and cook for 1 minute. Then add diced onion. Cook for about 2-3 minutes, stirring occasionally, until the onion softens. Also, add thyme and cook for another 30 seconds.
4. Add the Flour
Sprinkle the flour evenly over the mushrooms and onions.
Stir continuously for 1-2 minutes so the flour coats the mixture and loses its raw taste.
5. Gradually Add the Broth
Slowly pour in the vegetable broth, adding a little at a time and stirring well after each addition.
This helps prevent lumps and creates a smooth gravy.
Once all the broth has been incorporated, stir in the soy sauce and black pepper.
6. Simmer the Gravy
Bring the gravy to a gentle simmer.
Cook for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Keep in mind that the gravy will continue to thicken as it cools.
7. Finish and Adjust
If using heavy cream, stir it in at the end.
Taste the gravy before adding salt since both the vegetable broth and soy sauce already contain salt.
If the gravy becomes thicker than you like, add a splash of vegetable broth until it reaches your preferred consistency. Serve warm.
The Secret to Better Mushroom Gravy
The most important part of this recipe is browning the mushrooms properly.
Mushrooms release a lot of water when they first hit the pan. If you add the other ingredients too early, they mostly steam instead of brown.
I let them cook until:
- Their released liquid has evaporated
- The pan no longer looks watery
- The mushrooms begin to develop browned edges
This usually takes about 10-15 minutes.
That extra time makes a noticeable difference in the finished gravy.
Vegetarian Mushroom Gravy for Mashed Potatoes
This gravy is especially good over creamy mashed potatoes because it is thick enough to sit on top without immediately running off the plate.
The mushrooms add texture, while the onion, garlic, thyme, broth, and soy sauce create the savory flavor you expect from a traditional gravy.
Serve it over my Instant Pot Mashed Potatoes for an easy vegetarian Thanksgiving side.
How Thick Should Mushroom Gravy Be?
The gravy should be thick enough to coat the back of a spoon but still pour easily. When it first finishes cooking, it may look slightly thinner than you expect.
Let it sit for a few minutes before deciding whether it needs additional thickening because it will continue to thicken as it cools.
If it becomes too thick, simply stir in a splash of vegetable broth. If it is too thin, simmer it uncovered for another couple of minutes.
How to Prevent Lumpy Gravy
Add the broth gradually rather than pouring it all in at once.
After cooking the flour for 1-2 minutes, add a small amount of broth and stir until smooth. Then continue adding the broth in stages.
This makes it much easier to incorporate the flour evenly and gives you a smoother gravy.
Can I Make This Mushroom Gravy Creamy?
Yes.
I like adding about 2 tablespoons of heavy cream at the end when I want a slightly richer gravy.
You don't need much because the flour already creates the creamy texture.
The cream is completely optional, so you can leave it out for a more traditional brown mushroom gravy.
Can I Make Vegetarian Mushroom Gravy Without Cream?
Absolutely.
The gravy thickens from the flour, so heavy cream isn't necessary.
Simply leave it out and finish the gravy with vegetable broth, soy sauce, thyme, and black pepper.
What Mushrooms Are Best for Gravy?
Both cremini mushrooms and white button mushrooms work well.
Cremini mushrooms have a slightly deeper, earthier flavor, so I usually prefer them when making gravy.
White button mushrooms are milder and also work perfectly if that's what you have.
You can also combine the two.
Variations
- Creamy mushroom gravy: Add 2 tablespoons heavy cream at the end.
- Extra thyme: Add fresh thyme leaves for a stronger herb flavor.
- Dairy-free: Use vegan butter instead of regular butter and skip the heavy cream.
- Vegan mushroom gravy: Use vegan butter and leave out the cream or replace it with a plant-based alternative.
- Thinner gravy: Add extra vegetable broth.
- Thicker gravy: Simmer a little longer before serving.
- More mushroom texture: Slice the mushrooms rather than chopping them finely.
- Smoother gravy: Finely chop the mushrooms so the finished gravy is easier to spoon.
Tips for the Best Mushroom Gravy
- Use a wide skillet: More surface area helps the mushrooms brown instead of steam.
- Don't overcrowd the pan: Cook the mushrooms in batches if needed.
- Wait for the moisture to evaporate: This is the difference between steamed mushrooms and browned mushrooms.
- Cook the flour: Give it 1-2 minutes before adding broth.
- Add broth gradually: This keeps the gravy smoother.
- Taste before adding salt: Soy sauce and broth both contribute salt.
- Remember it thickens as it cools: Don't over-thicken it on the stove.
- Keep extra broth nearby: A splash quickly loosens gravy that has become too thick.
Make-Ahead Mushroom Gravy
This vegetarian mushroom gravy is a great make-ahead Thanksgiving recipe. Prepare the gravy as directed and let it cool.
Transfer it to an airtight container and refrigerate. When you're ready to serve, reheat it gently on the stovetop over medium-low heat.
The gravy will usually thicken in the refrigerator, so add a splash of vegetable broth while reheating until it returns to your preferred consistency.
How to Store Mushroom Gravy
Store leftover gravy in an airtight container in the refrigerator.
It is best used within about 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a little broth if needed to loosen the texture.
Can You Freeze Mushroom Gravy?
Yes, although the texture can change slightly depending on whether you add cream.
For the best results, freeze the gravy before adding heavy cream. Cool it completely, transfer it to a freezer-safe container, and freeze.
Thaw overnight in the refrigerator, then reheat slowly and whisk or stir well. If desired, add the cream after reheating.
What to Serve with Vegetarian Mushroom Gravy
This gravy is especially good with:
- Instant Pot mashed potatoes
- Roasted potatoes
- Pumpkin quinoa salad
- Air fryer Brussels sprouts
- Gochujang honey glazed carrots
- Pumpkin dinner rolls
- Pomegranate rice pilaf
- Vegetarian mcaneatloaf
- Roasted vegetables
- Stuffing or dressing
For Thanksgiving, I especially like serving it with Instant Pot mashed potatoes, cranberry sauce, roasted vegetables, and warm dinner rolls.
Vegetarian Mushroom Gravy for Thanksgiving
Gravy is one of those Thanksgiving dishes that can be tricky when you're serving a vegetarian meal because traditional gravy often depends on meat drippings.
This mushroom gravy doesn't need them. Browning the mushrooms creates plenty of savory flavor, while onion, garlic, thyme, vegetable broth, and soy sauce build the rest of the gravy.
You can make it a day or two ahead, which also makes holiday cooking easier. Reheat it just before serving and loosen it with a little broth if needed.
Frequently Asked Questions
Gravy thickens as it cools. Stir in a little vegetable broth until it reaches your desired consistency.
Let it simmer uncovered for a few more minutes. The flour will continue thickening the gravy as it cooks.
Yes. Make it ahead, refrigerate it, and gently reheat with a splash of broth before serving.
Yes. Use vegan butter and omit the heavy cream or replace it with a plant-based alternative.
More Thanksgiving Recipes
If you're planning a vegetarian Thanksgiving menu, try these next:
- Instant Pot Mashed Potatoes
- Pumpkin Quinoa Salad with Feta & Pomegranate
- Cranberry Chutney Recipe | Sweet, Tangy & Spiced
- Instant Pot Cranberry Sauce
If you make this vegetarian mushroom gravy, leave a comment below and let me know how you served it. It's especially good over creamy mashed potatoes for Thanksgiving and holiday dinners.
Vegetarian Mushroom Gravy
Ingredients
Equipment
Method
- Brown the mushrooms: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and cook for 10-15 minutes, stirring occasionally, until their released liquid evaporates and they develop golden-brown edges. Cook in batches if necessary.16 oz cremini mushrooms, 2 tablespoons Butter, 1 tablespoon Olive Oil
- Cook the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of butter and garlic; cook for 1 minute, until softened. Then add the chopped garlic and cook for 2-3 minutes, or until the onion is nice and soft. Lastly, add thyme and cook for another 30 seconds.1 small Onion, 3 cloves Garlic, ½ teaspoon Thyme
- Add the flour: Sprinkle flour over the mushroom mixture. Cook for 1-2 minutes, stirring continuously to coat the mushrooms and cook the flour.¼ cup All-Purpose Flour
- Pour in the broth: Gradually add vegetable broth, stirring well after each addition to prevent lumps. Scrape up the browned bits from the pan.3 cups Vegetable Broth
- Simmer: Stir in soy sauce and black pepper. Bring to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the gravy coats the back of a spoon.2 teaspoons Soy Sauce, ¼ teaspoon Black Peppercorns
- Adjust and serve: Stir in optional cream. Taste and add salt as needed. Add more broth if too thick, or simmer longer if too thin. Garnish with parsley, if using, and serve warm.Salt, 2 tablespoons Heavy Cream, 1 tablespoon Parsley
Video
Nutrition
Notes
- Mushrooms: Cremini, also sold as baby bella, give a deeper flavor. White button mushrooms also work.
- Texture: Leave chunky or partially blend after simmering for a smoother gravy.
- Consistency: The gravy thickens as it cools. Add broth gradually when reheating.
- Vegan option: Replace butter with vegan butter and omit the cream or use an unsweetened plant-based alternative.
- Salt: Taste before adding salt because broth and soy sauce vary in saltiness.
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