Mushroom Gravy ~
This easy vegan mushroom gravy is a rich, savory, and flavorful complement to your holiday dinner!
This gravy has been loved by meat eaters as well as vegetarians and vegans in my family for years!
No soy sauce or nutritional yeast in this delicious vegan gravy!
Best Vegan Mushroom Gravy Recipe
You’re going to want to add this hearty gravy to your next Thanksgiving or Christmas holiday meal.
It’s easy to make and perfect for adding umami flavor to a variety of comfort food dishes throughout the holiday season. Try it on mashed potatoes, Vegan Thanksgiving Wellington, or your favorite dressing.
Best Mushrooms for Gravy
For this easy vegan gravy, I like to use a variety of fresh mushrooms for depth of flavor. A mixture of cremini mushrooms (also known as baby bellas), white button mushrooms, shiitake, and oyster mushrooms is a good choice, although whatever you have on hand will work fine. Even portobello mushrooms, but if you use those make sure to scrape out the gills first.
Ingredients for Vegan Mushroom Gravy
You will need:
- 2 tablespoons olive oil
- 2 cups assorted mushrooms, such as cremini and shiitake mushrooms, de-stemmed and chopped
- ½ cup shallots, minced
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- ½ cup dry Marsala red wine, or
- 1 ½ cups vegan beef-style broth
- 1 ½ tablespoons fresh rosemary, chopped
- 1 ½ tablespoons all-purpose flour, or 1 3/4 teaspoons arrowroot powder for a gluten-free gravy
- 3 tablespoons vegan butter
How to Make Vegan or Vegetarian Mushroom Gravy
STEP ONE: Into a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the mushrooms and shallots. Season with salt and pepper. Cook for 5 minutes, stirring frequently until softened.
STEP TWO: Pour in the Marsala wine and continue cooking for an additional 2 minutes, until most of the liquid has evaporated.
STEP THREE: Add the beef-style broth and rosemary, then whisk in the flour until fully incorporated.
STEP FOUR: Bring the mixture to a boil then reduce to low heat. Simmer for 10 minutes, stirring occasionally until thickened slightly.
STEP FIVE: Remove from heat and add the butter, stirring until it is melted into the gravy.
STEP SIX: Adjust the seasoning to taste with salt and pepper and serve hot.
Can this gravy be made ahead of time?
- Yes! This gravy can be prepared a day or two in advance and stored in an airtight container in the refrigerator.
- To serve, just reheat on the stovetop. It does thicken a bit in the fridge so for a thinner gravy, you may need to stir in a tablespoon or two of broth, red wine, or water.
More Holiday Recipe Dishes You’ll Love!
- Sourdough Stuffing Muffins with Apple and Fresh Herbs
- Green Bean Casserole
- Holiday Roasted Sweet Potatoes
- Vegan Cranberry Orange Cookies
- Vegan Stuffed Mushroom Dip
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Vegan Mushroom Gravy
Ingredients
- 2 tablespoons olive oil
- 2 cups assorted mushrooms such as cremini and shiitake, de-stemmed and chopped
- ½ cup shallots minced
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- ½ cup dry Marsala wine
- 1 ½ cups vegan beef-style broth
- 1 ½ tablespoons fresh rosemary chopped
- 1 ½ tablespoons all-purpose flour
- 3 tablespoons vegan butter
Instructions
- Into a medium-size skillet over medium-high heat, add the olive oil. When the oil is hot, add the mushrooms and shallots. Season with salt and pepper. Cook for 5 minutes, stirring frequently until softened.
- Pour in the Marsala wine and continue cooking for an additional 2 minutes, until most of the liquid has evaporated.
- Add the beef-style broth and rosemary, then whisk in the flour until fully incorporated.
- Bring the mixture to a boil then reduce the heat to low. Simmer for 10 minutes, stirring occasionally until thickened slightly.
- Remove from heat and add the butter, stirring until it is melted into the gravy.
- Adjust the seasoning to taste with salt and pepper and serve hot.
Anaiah
Oh, this mushroom gravy is soo goooooood!! I like to cover all of my veggies and mashed potatoes in it. It just makes everything better!
Choclette
I am so going to try your mushroom gravy next time I have mashed potato or a roast. It sounds absolutely gorgeous.
Julia
I love all the different mushrooms in this gravy. It tasted so rich, it transformed the meal. Thank you.
Oksana
Best Mushroom Gravy I have ever made. So simple yet so yummy! Thank you, Holly for sharing such amazing recipe!
thiswifecooks
Thank you, Oksana! I’m so glad you enjoyed it! 🙂