Mushroom gravy is a versatile, savory sauce that’s simple to prepare and rich with umami flavor. This vegetarian version requires no turkey drippings and relies on a mix of mushrooms, onion, shallot, garlic, a splash of red wine, vegetable broth and a bundle of fresh herbs. It’s our go-to gravy for holidays or any weeknight when you want a comforting, flavorful sauce without animal fats.
This gravy pairs beautifully with vegetable sides and main dishes — try it over mashed potatoes, roasted root vegetables, grain bowls, or as a sauce for roasted or sous vide proteins. It’s an easy way to add depth to any meal, year-round.
What you need for mushroom gravy
The following ingredients create a flavorful, well-balanced vegetarian gravy. Quantities are listed in the Ingredients section below.
- Olive oil – Use it to sauté the mushrooms and aromatics; it builds the base flavor for the gravy.
- Assorted mushrooms – A combination like cremini, bella, portabella or button mushrooms delivers the best texture and umami. Use what you have on hand.
- Onion, shallot and garlic – These aromatics add depth. Cook them until softened and slightly caramelized for the best flavor.
- Red wine – A splash helps deglaze the pot and adds complexity; it lifts the fond from the pan for richer gravy.
- Vegetable broth – Broth adds body and flavor; it’s preferable to water for a richer finish.
- Fresh herbs – A tied bundle of rosemary, thyme and sage gives the gravy its warm, earthy profile. Tie the bundle so stems are easy to remove.
- Tapioca flour – Used as a thickener; it’s gluten-free and leaves no aftertaste. Cornstarch or arrowroot powder can be substituted if needed.
Ingredients
- 1/4 cup olive oil
- 4 cups sliced assorted mushrooms (cremini, bella, portabella, button, etc.)
- 1/2 medium white onion, minced
- 1/2 small shallot, minced
- 4 cloves garlic, mashed and minced
- 1/2 cup red wine
- 5 cups vegetable broth
- 1/4 teaspoon salt, divided
- 1/8 teaspoon black pepper
- Herb bundle: rosemary, thyme and sage (tied together)
- 1.5 tablespoons tapioca flour (or substitute cornstarch or arrowroot)
Instructions
- Heat a large Dutch oven over medium-high heat and add the olive oil.
- When the oil is hot and fragrant, add the sliced mushrooms and 1/8 teaspoon of salt. Reduce the heat to medium and let the mushrooms cook for 7–9 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the minced white onion, shallot and garlic to the pot. Sauté for 3–4 minutes until the onions are softened and fragrant.
- Deglaze the pot with the red wine, scraping up any browned bits. Add the vegetable broth, remaining salt, pepper and the tied herb bundle.
- Stir, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes to concentrate the flavors.
- Remove and discard the herb bundle. Gradually whisk in the tapioca flour—sprinkle it in slowly while whisking to avoid lumps—until the gravy reaches the desired thickness.
- Remove from heat and serve warm over mashed potatoes, vegetables or your chosen protein.
Substitutions & variations
- Olive oil can be swapped for butter or avocado oil for a different flavor profile.
- Use any mushroom variety available; dried mushrooms work if rehydrated for about an hour (discard soaking liquid) and added to the recipe.
- If you lack one of the aromatics, increase the amount of the others—onion, shallot or garlic—to maintain a robust base.
- If vegetable broth is unavailable, use mushroom broth or reconstituted bouillon.
- Swap tapioca flour for cornstarch or arrowroot if needed. Mix the starch with a little cold liquid first to make a slurry before adding to the hot gravy.
- If you eat meat and want to intensify the flavor, replace up to 1 cup of vegetable broth with meat drippings—this will no longer be vegetarian.
Storage and reheating
Store cooled mushroom gravy in an airtight container in the refrigerator for up to 7 days.
Freezing: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Reheat instructions
Reheat refrigerated gravy in a small saucepan over medium heat until warmed through, stirring occasionally. For frozen gravy, thaw fully before reheating or reheat over low heat, stirring to ensure even warming and to prevent separation.
What to serve with mushroom gravy
Mushroom gravy complements both vegetarian and meat dishes. Serve it over:
- Mashed or cauliflower mashed potatoes
- Baked or twice-baked potatoes
- Roasted or grilled meats such as turkey, pork roast, pork tenderloin or steak
- Roasted vegetables, grain bowls, or as a drizzle for roasted cauliflower, Brussels sprouts or savory bowls
FAQ
Can I add other vegetables to mushroom gravy?
Yes. Root vegetables like potato, carrot, parsnip or celery should be cooked in oil first until they soften before adding the onion, shallot and garlic. That ensures they break down adequately and blend into the gravy. Additional vegetables will change the flavor slightly but can be delicious.
Can I use meat drippings in mushroom gravy?
Yes. Replacing part of the vegetable broth with meat drippings will add richness, but the gravy will no longer be vegetarian. Adjust the amount of broth to maintain the desired volume and taste.
Tips & notes
- Cook the mushrooms long enough to brown and reduce their moisture—this builds deeper flavor.
- Tie the herb bundle securely so it’s easy to remove without leaving stray stems in the gravy.
- When adding starch to thicken, whisk continuously and add gradually to prevent lumps.
Nutrition (approximate)
Per serving: Calories: 96 kcal; Carbohydrates: 7 g; Protein: 1 g; Fat: 7 g; Fiber: 1 g; Sugar: 2 g. Nutrition data is an estimate and should be used as a guideline only.