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+ servings
Bowl of mashed potatoes and gravy.

Mushroom Gravy (vegan + gf option)

Prep Time: 8 minutes
Cook Time: 20 minutes
Servings: 2 cups
Author: Tracy Halasz

Ingredients

  • 1 tablespoon vegan butter/margarine
  • 1 tablespoon olive oil
  • ½ cup onions, chopped
  • 4 cups mushrooms (10-12 oz), chopped or sliced
  • 2 cloves garlic, finely minced
  • 2 tablespoons sherry (white wine or veggie broth)
  • 3 tablespoons vegan butter
  • 3 tablespoons flour*
  • 2+ cups vegetable broth
  • 1 tablespoon porcini mushroom powder
  • 2 teaspoons sage/onion seasoning
  • ½ - 1 teaspoon pepper (more to taste)
  • ½ - 1 teaspoon salt (more to taste)
  • 2-3 teaspoons soy sauce (optional)
  • fresh thyme leaves

Instructions

Prep Work

  • Slice or chop mushrooms and dice onions.
    Make vegetable broth - I make 3 cups incase I need extra for thinning especially for reheating.
  • Add the dairy-free butter and olive oil to a medium skillet over medium-high heat until melted. Saute the onions for 5-7 minutes until turning golden and caramelizing.
  • Add the garlic and mushrooms to the onions. Cook for another 5-7 minutes while the mushrooms release their water and start to turn golden.
  • Stir in the sherry and cook for another minute or two while it reduces.
  • Add 3 tablespoons of butter and stir to incorporate while it melts.
  • Add all the flour* stirring to incorporate for 2 or 3 minutes while a paste forms (roux) and sticks to the mushrooms.
  • Add 1 cup veggie broth, mushroom powder, and sage and onion seasoning - whisking to incorporate. Add the remaining 1 cup broth and whisk until smooth and lump free. Once the gravy starts to thicken, reduce the heat to simmer (low) and stir as needed.
  • Taste and adjust seasoning (salt, pepper and fresh thyme). This is when you would add the soy sauce only if needed for flavor.

Gluten Free Option

  • Follow the recipe as written except skip the flour. After the mushroom gravy has been prepared and is simmering, whisk together 1 tablespoon of cornstarch with 3 tablespoons of water (this is a cornstarch slurry) in a small dish.
  • Whisk the slurry into the gravy over medium heat until thickened (it will thicken quite quickly). Remove from heat. Adjust seasoning as desired.

Notes

Mushrooms - slice or chop the mushrooms (whichever your family prefers).
Flour Options - cake/pastry flour is a high starch, low protein flour that has the best thickening power. It is great for first time gravy makers (and everyone else!). Or use all purpose flour.
Gluten Free Gravy Option - for gluten free gravy, skip the flour step. Follow the recipe as written and right before serving, stir in the cornstarch slurry. It will thicken very quickly. Remove from heat and serve.
Sherry - you can sub the sherry as noted in the post or skip it all together but it adds a lovely, subtle smooth sweetness and depth of flavor. If you have some on hand, I highly recommend it.
Porcini Mushroom Powder Recipe - buy bulk dry porcini mushrooms. Place in a small food processor, spice grinder or blender. Blend until smooth and powdery. Store in a jar in the cupboard.
Sage & Onion Seasoning - this seasoning blend screams holidays! It adds a lot of flavor and gives the gravy a traditional holiday flavor. Make a batch of homemade sage, onion and garlic seasoning (you won't be disappointed) or sub with fresh or dry thyme, oregano or sage.