Mushroom Gravy

Course: Condiment, Sauce

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: cups

Calories: 405kcal

Author: Shruthi Baskaran-Makanju

My vegan mushroom gravy is rich with cremini mushrooms, sherry, and fresh thyme. 25 minutes, make it 3 days ahead — perfect for holiday dinners or everyday mashed potatoes.

Print Recipe Add to Collection

Ingredients

2 tablespoons olive oil
1 medium shallot minced
2 cloves garlic minced
8 oz cremini mushrooms finely chopped
2 tablespoons all-purpose flour or gluten-free flour
½ cup dry sherry or dry white wine
1½ cups vegetable broth low-sodium preferred
1 tablespoon low-sodium soy sauce
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon vegan butter optional, for richness

Instructions

Heat olive oil in a medium saucepan over medium-high heat. Add shallot and cook until softened, 2-3 minutes.
Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and the pan is dry, 8-10 minutes.
Sprinkle flour over mushrooms and stir constantly for 1 minute.
Add sherry and stir, scraping up any browned bits, until mostly evaporated, about 1 minute.
Gradually whisk in vegetable broth. Add soy sauce, thyme, salt, and pepper. Bring to a simmer and cook until thickened, 5-7 minutes.
Remove from heat and stir in butter, if using. Taste and adjust seasoning.

Notes

Cooking the mushrooms until the pan is dry concentrates their flavor and prevents watery gravy
The sherry adds depth — don't skip the deglazing step
For a smoother gravy, blend half with an immersion blender
Use vegan butter or omit entirely.
Substitute gluten-free all-purpose flour.
Replace sherry with ½ cup extra vegetable broth plus 1 teaspoon apple cider vinegar for a non-alcoholic version.
Refrigerate up to 3 days and reheat gently over low heat, adding a splash of broth if too thick.

Nutrition