Mushroom gravy ~ 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!
You’re going to want to add this hearty gravy to your next Thanksgiving or Christmas dinner menu.
It’s easy to make and perfect for pouring over mashed potatoes, Vegan Thanksgiving Wellington, or your favorite dressing.
For this recipe, I like to use a variety of mushrooms. A mixture of cremini, shiitake, and oyster mushrooms is a good choice, although whatever you have on hand will work fine.
Ingredients for Vegan Mushroom Gravy
You will need:
- 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
How to Make Vegan Mushroom Gravy
STEP ONE: 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.
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 the heat to low. 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.
FAQ
Can this gravy be made ahead of time?
Yes! This gravy can be prepared a day or two in advance and stored in a covered container in the refrigerator.
To serve, just reheat on the stovetop. It does thicken a bit in the fridge so you may need to stir in a tablespoon or two of broth or water.
More Favorite Holiday Recipes
Sourdough Stuffing Muffins with Apple and Fresh Herbs
Holiday Roasted Sweet Potatoes
Vegan Cranberry Orange Cookies
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.