Mushroom Gravy

A rich, savory vegetarian gravy of browned mushrooms, onion, thyme and vegetable broth, thickened with a butter and flour roux. Makes about 3 cups.

VegetarianLow-carbNo added sugarFreezer-friendly

Contains: milk, wheat, soy. Based on the ingredients as written; check package labels, which can change.

Bowl of mushroom gravy over mashed potatoes
  • Prep 10 min
  • Cook 20 min
  • Total 30 min
  • Yield About 3 cups

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Mushroom gravy gives vegetarian guests something just as good to pour over their mashed potatoes and stuffing. Browning the mushrooms well is what builds the flavor.

A splash of soy sauce adds depth.

Ingredients

  • 4 tablespoons butter
  • 12 ounces cremini mushrooms, finely chopped
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • Kosher salt and black pepper, to taste

Instructions

  1. Brown the mushrooms. Melt the butter in a saucepan over medium-high heat. Cook the mushrooms 8 to 10 minutes, until their liquid evaporates and they brown.
  2. Add the aromatics. Add the onion, garlic and thyme and cook 2 minutes.
  3. Thicken. Stir in the flour and cook 1 minute, then slowly whisk in the broth and soy sauce.
  4. Simmer. Simmer, stirring, 5 to 8 minutes, until thickened. Season to taste.

Nutrition per serving (estimated)

57Calories
4 gCarbohydrates
0 gFiber
3 gNet carbs
2 gProtein
4 gFat

Estimated per serving, based on 12 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

VegetarianLow-carbNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • For a smooth gravy, blend half of it and stir it back in.
  • Vegan: use olive oil or vegan butter.

Questions about this recipe

Can I make mushroom gravy ahead?
Yes. Refrigerate up to 4 days and rewarm, adding a little broth.
Is it gluten-free?
Use a gluten-free flour blend and tamari.

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