Name: Mushroom Gravy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 shallot, finely chopped (⅓ cup); 16 ounces cremini mushrooms, sliced; ½ tablespoon tamari; 2 garlic cloves, minced; 1½ tablespoons fresh thyme leaves; ½ tablespoon chopped fresh rosemary; ¼ cup all-purpose flour; 3 cups vegetable broth; Sea salt and freshly ground black pepper, to taste

If you’re anything like me, a rich, comforting gravy makes almost any meal feel special. I absolutely love how this Mushroom Gravy Recipe turns out—velvety, deeply savory, and packed with earthiness from the mushrooms. When I first tried this recipe, I was amazed at how simple pantry ingredients can create such a flavorful sauce that jazzes up everything from mashed potatoes to roasted veggies. Stick around because I’ll walk you through every step and share all my best tips for making it perfect every time!

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these in your kitchen, making it quick and easy to whip up.
Deep Umami Flavor: The mushrooms, tamari, and herbs combine for a savory gravy that’s anything but bland.
Versatile Use: It’s fantastic over mashed potatoes, roasted veggies, and even vegan dishes.
Vegan Friendly: This recipe skips dairy and still delivers creamy, rich results everyone will love.

A white saucepan filled with creamy brown mushroom soup that has visible slices of cooked mushrooms floating on top and inside. Small green herb leaves are placed on the soup surface as garnish. A silver spoon rests inside the saucepan on the right side, and the saucepan has a wooden handle. The pot is placed on a thick cream knitted cloth with a blue and white checkered towel partially covering the lower left of the frame. The scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right mushrooms and herbs really makes this gravy pop. The balance of savory tamari with fresh thyme and rosemary brings out a beautiful earthy depth. Plus, using flour and vegetable broth makes it a luscious finish without any dairy.

Extra-virgin olive oil: Adds a fruity, smooth base and helps soften shallots without overpowering the mushrooms.
Shallot: Finely chopped for subtle sweetness and a gentle onion flavor that enhances the overall gravy.
Cremini mushrooms: I love these for their meaty texture and deeper taste than white button mushrooms.
Tamari: A gluten-free soy sauce alternative that amps up umami without saltiness being too sharp.
Garlic cloves: Minced finely to infuse the gravy with aromatic warmth.
Fresh thyme leaves: Brings a hint of woodsy earthiness that pairs beautifully with mushrooms.
Fresh rosemary: Chopped finely to avoid overpowering but still give that piney, fragrant boost.
All-purpose flour: This helps thicken the gravy to the perfect consistency—don’t skip it!
Vegetable broth: The liquid base that ties all the flavors together with depth and moisture.
Sea salt & freshly ground black pepper: To taste—season gradually and adjust at the end for best flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I like about this mushroom gravy recipe is how easy it is to make your own. Whether you’re vegan, gluten-free, or just want a slightly different twist, it’s very adaptable.

Vegetable broth swap: I sometimes use mushroom broth for an even richer, deeper mushroom flavor—trust me, it’s amazing.
Herb variations: Sometimes I swap rosemary for sage or add a bay leaf during simmering for a warmer tone.
Make it gluten-free: Use a gluten-free flour blend instead of all-purpose flour and tamari (which is naturally gluten-free).
Spicy mushroom gravy: A pinch of smoked paprika or a dash of cayenne will bring subtle heat and smoky undertones you won’t forget.

How to Make Mushroom Gravy Recipe

Step 1: Sauté Shallots Until Soft and Sweet

Start by heating your olive oil over medium heat in a large skillet. Add finely chopped shallots and let them cook gently for about 4 minutes. You’ll know they’re ready when they turn translucent and smell sweet, but make sure they don’t brown or burn—that can add bitterness to your gravy.

Step 2: Cook the Mushrooms, Herbs & Garlic

Next, toss in those sliced cremini mushrooms. Stir them occasionally as they release their juices and soften, which takes about 8 to 10 minutes. Once the mushrooms have shrunk down nicely and are cooked through, add tamari, minced garlic, fresh thyme leaves, and chopped rosemary to your pan. Stir everything together so the flavors marry beautifully.

Step 3: Thicken the Gravy with Flour

Sprinkle the flour evenly over the mushroom mixture, then stir continuously for about a minute. This step cooks the raw flour taste out and helps create that luscious, thick texture you want in a good gravy. Make sure your heat isn’t too high to avoid burning the flour.

Step 4: Add Broth & Simmer Until Thickened

Pour in the vegetable broth slowly while whisking to keep lumps away. Bring the mixture to a gentle simmer and keep whisking every few minutes as it cooks down for about 20 minutes. You’ll notice the gravy thickening and deepening in color. Season last with salt and fresh pepper to taste, and you’re done!

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Pro Tips for Making Mushroom Gravy Recipe

Use Cremini or Baby Bellas: I find these give the best texture and flavor over white mushrooms.
Cook Mushrooms Low and Slow: Patience here develops that deep mushroom flavor and keeps the gravy silky.
Whisk in Broth Gradually: This avoids lumps and ensures your gravy is super smooth.
Season at the End: Salt and pepper can intensify as the gravy reduces, so add gradually and taste often.

How to Serve Mushroom Gravy Recipe

A white bowl filled with a creamy white layer of mashed potatoes that has a smooth and soft texture. On top of the mashed potatoes, there is a thick brown mushroom gravy with visible slices of cooked mushrooms. The gravy spreads softly into the mashed potatoes with some green herb leaves scattered on top, adding a touch of fresh color. The bowl is placed on a white marbled surface with a blue and white checkered cloth partially visible to the left and a green leaf to the right near a wooden board with chopped herbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this gravy with a sprinkle of fresh chopped parsley—brightens the earthy flavors and adds a fresh pop of color. Sometimes a hint of finely grated lemon zest can really lift the dish, especially if you’re serving it on something richer like mashed potatoes.

Side Dishes

This mushroom gravy is so versatile! I love pouring it over fluffy garlic mashed potatoes, roasted Brussels sprouts, or even a stack of savory vegan pancakes. It’s also amazing with mashed cauliflower or parsnip puree if you prefer something lighter or gluten-free.

Creative Ways to Present

For special dinners, I like serving this mushroom gravy in a small gravy boat alongside individual plates so everyone can add just the right amount. It also makes a wonderful gluten-free vegan gravy option at Thanksgiving or holiday meals—everyone asks for the recipe afterward!

Make Ahead and Storage

Storing Leftovers

I store leftover mushroom gravy in an airtight container in the fridge for up to 4 days. Just give it a good stir before reheating to bring it back to its creamy goodness.

Freezing

Freezing works well too! I freeze portions in freezer-safe containers, then thaw overnight in the fridge before warming. It may separate slightly, but just whisk well to bring it back together.

Reheating

The best way to reheat is gently on the stovetop over low heat, stirring frequently. If it seems too thick, adding a splash of vegetable broth or water helps loosen it without losing that rich flavor.

FAQs

Can I make this Mushroom Gravy Recipe without flour?

Yes! If you want a gluten-free or flour-free version, you can thicken the gravy with cornstarch or arrowroot powder mixed with cold water. Add it toward the end of cooking and simmer gently until thickened.
What mushrooms work best for this gravy?

Cremini mushrooms (also called baby bellas) are my favorite because they’re meaty and flavorful, but you can also use button mushrooms or a mix of wild mushrooms for more depth.
Is this Mushroom Gravy Recipe vegan?

Absolutely! It uses vegetable broth and olive oil instead of butter or meat drippings, making it fully vegan and suitable for plant-based diets.
How long does mushroom gravy keep in the fridge?

Stored properly in an airtight container, it keeps well for up to 4 days in the fridge. Always give it a good stir before serving.
Can I prepare this Mushroom Gravy Recipe ahead of time?

Yes! It actually tastes better the next day as the flavors meld. Just reheat gently and add a little broth if it’s too thick.

Final Thoughts

This mushroom gravy recipe holds a special place in my kitchen because it’s my go-to when I want something cozy and satisfying, but also fresh and flavorful without a ton of fuss. I hope you’ll love how this gravy transforms your meals as much as my family does. Give it a try next time you need that perfect sauce—you might never go back to store-bought again!