Vegetarian Mushroom Gravy

Pan of mushroom gravy with a spoon resting inside and mashed potatoes behind it.

Rich, savory mushroom gravy made with browned cremini mushrooms, onion, garlic, and vegetable broth. Serve over mashed potatoes, tofu steaks, or your favorite holiday roast.

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Prep Time 10

Cook Time 35

Total Time 45

Course sauce, Side Dish

Cuisine American

Servings

Calories 103 kcal

Equipment

Large skillet

Measuring cups and spoons

Ingredients

16 oz cremini mushrooms cleaned and sliced
2 tablespoons Butter divided
1 tablespoon Olive Oil
1 small Onion finely diced
3 cloves Garlic minced
½ teaspoon Thyme dried
¼ cup All-Purpose Flour
3 cups Vegetable Broth
2 teaspoons Soy Sauce
¼ teaspoon Black Peppercorns
Salt to taste
2 tablespoons Heavy Cream optional
1 tablespoon Parsley optional garnish

Instructions

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 Facts

Vegetarian Mushroom Gravy

Amount per Serving

Calories

103

Calories from Fat 54

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

0.3

Monounsaturated Fat

Cholesterol

Sodium

640

Potassium

385

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

511

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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.

Keyword homemade mushroom gravy, mushroom gravy, Thanksgiving gravy, vegetarian gravy

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