October 5, 2010

Savory Mushroom Gravy

by IsaChandra

Serves 8


This gravy begs to be poured over mashed potatoes and biscuits and really anywhere that gravy would be appropriate. A lot of the flavor of the gravy depends on the flavor of the broth. If you ain’t got time to make your own, I like to use “chicken” flavored broths, either in concentrate or powder form. Better Than Bullion or Frontier both make flavorful broths. The nutritional yeast is optional here, but it does make the gravy a little more creamier, plus adds an extra depth of savory flavor.

4 cups vegetable broth
1/2 cup all purpose flour
1 medium yellow onion, diced small
2 Tablespoons olive oil
16 oz cremini mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Several dashes fresh black pepper
1/2 cup dry white wine (chardonnay is great)
2 tablespoons nutritional yeast

In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.

Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.

Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.

Taste for salt and pepper and serve.



  • November 6, 2010 at 4:18 pm: Ang

    Thanks for posting this recipe, looks terrific! Gonna make some soon with the chickpea cutlets!

  • November 9, 2010 at 12:52 am: doug

    I like a tablespoon of tahini in my mushroom gravy. If I’m paitent enough, I also toast the flour slightly in a dry pan before adding it to the recipe.

  • November 9, 2010 at 6:25 pm: Amatō

    How about using a kombu seaweed broth for this gravy(or kombu and shiitake)? It is full of umami( the “meaty ” taste). I do this always when preparing similar dishes. Great recipe, I will try for sure, but with “my” kombu broth. :-)

  • November 22, 2010 at 4:26 pm: bonnie

    Is there a substitute I may use for the wine?

  • November 23, 2010 at 3:44 am: kk

    I cannot wait to make this! Is it OK to make it the day before?

  • November 24, 2010 at 6:05 pm: Sarah

    BONNIE-Just use water instead of wine. It still turns out great!

  • November 24, 2010 at 7:01 pm: Kellen

    unsweetened soy or almond milk works nicely too :)

  • November 24, 2010 at 9:16 pm: bonnie

    thanks so much,Sarah. i cannot wait to make this :P

  • November 25, 2010 at 6:59 pm: Sarah

    KK- YES! Just chill it and then add a little soymilk (or half and half if you’re not vegan) when you reheat.

  • November 27, 2010 at 3:02 pm: Amy

    I made this for Thanksgiving a couple of days ago to go along with my homemade “turkey” loaf, and it is the best gravy I’ve ever had! I’m on a low-iodine diet this year over the holiday, so I had to do a lot of planning and substituting, but was able to make this by the book, so to speak. Thanks for a great recipe! I can’t wait to use this all the time now.

  • December 16, 2010 at 4:16 am: zeebo

    I made this a few nights ago with the mashed potatoes…It was the best shroom gravy this boy has ever had…LOVED IT!!!!

  • January 29, 2011 at 2:40 am: topogigio

    I have made a very similar recipe before and I suggest making a very dark brown roux with the oil & flour (toasting the flour can also work but burns more easily). Adding a dash of shoyu or tamari (or even worcestershire) sauce also adds a little more depth and complexity. I also usually throw in a couple of shiitakes and maybe a dried mushroom or two (such as cloud ears). These extra elements really boost the deep “brown” flavor that is the hallmark of really great gravies.

    If reconstituting dried mushrooms, you can use the soaking water as part of the liquid or use as a sub for the wine.

  • March 8, 2011 at 2:53 am: miss juli

    Made this for my non-veg mum and hubby, they hardly noticed that it wasn’t “real” gravy! It’s SOO good!
    I made it the night before and chilled it so just to reheat for dinner time. Great recipe and fantastic out come!

  • April 5, 2011 at 10:00 pm: Therese

    Most amazing gravy ever – damn delicious on Linda McCartney Country Pies! Dry white wine an mushrooms were so made for each other…

    Variation:
    A 1/4 recipe feeds two people, with the following tweaks:

    - 2 cloves of garlic (rather than 1)
    - White button mushrooms instead of cremini (I once saw cremini mushrooms in a very posh store… But this time I just grabbed button mushrooms on the way home!)
    - Handful dried field mushrooms (soaked for about 20 minutes in boiling water, drained, conserving liquid) added to 4 ounces fresh mushrooms
    - Used mushroom soaking liquid in instant vegetable stock for extra mushroom punch (this also deepened the colour to a gorgeous brown!)
    - Just a pinch of thyme – not too herby
    - I probably added more like 1/4 cup chardonnay than 1/8
    - I didn’t have sage on hand, so made do without

    I live in the UK, and nutritional yeast is rare… I bought mine online from goodnessdirect.co.uk.

  • May 2, 2011 at 4:54 pm: nikki

    So delicious I literally drank some of it. Even my gravy-phobic husband loved it! SCORE

  • July 31, 2011 at 11:55 pm: Sabrina

    This was delcious and so yummy! My family and friends non-vegans and non-vegetarians loved it!!!!

  • August 2, 2011 at 5:31 pm: Basht

    I made this last night to go with chickpea cutlets and roasted potatoes, carrots and corn. I made this, because I trust you, I needed a gravy and I trust you. Because honestly, I hate mushrooms, I have since I was a child.
    This was ridiculously good! and will be my go to gravy recipe from now on. Thank you!

  • August 16, 2011 at 3:35 am: Monica

    1 word..YUM : )

  • October 23, 2011 at 10:35 am: Caiti

    Do you think it’s possible to cut this recipe in half since I’ll most likely be the only one enjoying this at Thanksgiving dinner? If not, what would be the best way to store the gravy to use in time.

  • November 7, 2011 at 7:25 pm: susan

    whatz the brand of a good tasting vegetable broth. I think the one i tried was by Imagine and it was AWFUL; both their “mushroom soup/broth” and “vegetable broth.” thank you!

    • November 7, 2011 at 8:18 pm: IsaChandra

      I like the WF brand and Pacific brand but I also like Better Than Bullion no-chicken flavor. Plus if you do it with BTB then it’s much much cheaper!

  • November 20, 2011 at 2:21 am: Miko

    I’m looking to go gluten-free on this, and last year i tried sorghum flour but it didn’t ever thicken up as much as i wanted it to. Can i sub cornstarch (or arrowroot) for the flour? How much cornstarch would you recommend i use? One site recommended i just halve the amount of flour, but a 1/4 of cornstarch sounds like a lot . . .

    • November 21, 2011 at 4:58 pm: IsaChandra

      I would do 3 Tablespoons cornstarch. It’s a lot of liquid so that should work just fine!

  • November 21, 2011 at 4:09 pm: Courtney

    1/4 of cornstarch will be a lot, because that baby really thickens things up — more than flour does!! I would just add cornstarch a tablespoon at a time, stirring it in there, and just eyeballing the consistency until it looks thick enough to you. I believe that would work just fine. You can also use tapioca flour (Gluten Free – Bob’s Red Mill) for future reference, and that tends to make things thicken too.

    • November 21, 2011 at 4:56 pm: IsaChandra

      I wouldn’t use tapioca in a gravy…to slimy.

  • November 22, 2011 at 3:45 pm: Virtually Vegan Mama

    Hey, can I share this recipe and your fluffly mashed potatoes on my blog formy Thanksgiving Recipe Roundup? Shoot me an email virtuallyveganmama@gmail.com

    Thanks!

    Jen

    • November 22, 2011 at 9:45 pm: IsaChandra

      Sure!

  • November 22, 2011 at 8:49 pm: dawn

    OMG! This gravy is amazing! I substituted vermouth for white wine because that’s what I had on hand and it worked fine. And Caiti – I halved the recipe with no problem at all. I want to go back to the kitchen and just eat it with a spoon.

  • November 24, 2011 at 11:47 pm: Mxtine

    This gravy is delicious. I made half the recipe and used shallots instead of onions, plus I added a tablespoon of Japanese miso for more flavor. I can’t wait to smother my chickpea cutlets and mashed potatoes tonight. Happy Tofu Day!

  • December 16, 2011 at 9:51 pm: Ry

    My son hates mushrooms. Not the flavor, just the texture. Curious, if the veggie broth could be replaced with mushroom broth and the real mushrooms left out, would the flavor be the same?

    • December 17, 2011 at 6:57 am: IsaChandra

      I think it would still be a good, albeit smooth, gravy!

  • January 17, 2012 at 9:38 pm: Nan

    Would this freeze well? i just made it (seriously yum!) and it made a ton.

    • January 17, 2012 at 9:48 pm: IsaChandra

      Yeah, it’ll freeze just fine!

  • January 24, 2012 at 12:57 am: Jacqueline

    Tonight was my second time making this, both times I’ve used the leftover broth from Isa’s seitan recipe. Works perfectly! I served over a bed of arugula, wild rice, chickpea cutlets and roasted broccoli. Better then anything I could find at a restaurant! Total comfort food!

  • April 6, 2012 at 3:44 am: steph

    This gravy is terriffic! I’ve made it for Thanksgiving for the past two years, and it gets lots of thumbs up from the omnis in my family. It paired perfectly with the nutloaf from The Kitchn. I’ll be making both dishes again and again in the years to come.

  • November 22, 2012 at 1:07 am: Alexa

    well i tasted it, it passes my tests, just hope the meat eating boys i’m feeding tomorrow like it. happy thanksgiving everyone.

  • November 22, 2012 at 5:29 am: Brittany

    My local WF market had the Imagine brand low sodium no-chicken broth. Do you think that would work?

  • November 25, 2012 at 3:41 am: Krenana

    This absolutely made the Thanksgiving herbed breaded tofu and mashed potatoes sing. I substituted sherry for the wine. It would maybe have be too much on the shitake and leek stuffed seitan. (I haven’t made that yet).

  • December 15, 2012 at 2:13 am: Nicole

    I really thought this would end up thicker. It smelled amazing while I was cooking the mushrooms and herbs, but the end product disappointed me. Maybe I should have added more salt and pepper. If I try this again, I would add less broth, too, so it is a bit thicker…

  • December 17, 2012 at 2:38 pm: Diane

    Made this last evening and everyone loved it! 2 meat-eating young men (18,20) proclaimed it the best gravy they had ever had. High praise! I added vegan Worcestershire and a small splash of red wine vinegar. Delicious! Thank you.

  • December 25, 2012 at 3:24 am: Tina.

    Best. Gravy. Ever. Thank you, Isa!

  • December 25, 2012 at 12:34 pm: Emily

    OH MAN, good ole’ gravy! We make this on the regular now and LOVE it every time.
    I’ve had to work on the saliness of the recipe, as the mushroom broth makes it SOO salty. I’m careful now to not add any more salt at all.
    I also use a mix of Cremini and Bellas, which might not make a difference at all, but I love me some bells.
    This goes great over a lentil loaf and some mashed taters – Made this ahead of time for Christmas dinner tonight.

  • September 24, 2013 at 11:26 pm: Lynn

    This was a great accompaniment to Isa’s Seitan Roast. I didn’t realize cremini was another name for the smaller portobello mushrooms, so I used two ounces of a variety pack of fancy, dried mushrooms and a few buttons left over from another meal.

    I will definitely make this next time with the creminis, as the fancy mushrooms were very expensive ($12 for 2 oz!), difficult to use, and not very good.

  • October 13, 2013 at 10:51 pm: Denise

    So very delish. The combination of herbs with the meaty-ness of the mushrooms makes for an oh so palatable creation. Thank you.

  • November 23, 2013 at 2:47 pm: Lisa

    I bought some of the frontier chicken broth powder in bulk, how much powder to water to make 2 cups of broth?

  • November 27, 2013 at 4:51 am: Mallory

    This was some of the best gravy I think I’ve ever made! & it was so simple and was the perfect thickness! I didn’t have any white wine on hand, so I just use unsweetened almond milk and it turned out just fine! I definitely will be making this again!

  • November 29, 2013 at 3:59 am: Zyxomma

    My vegan mushroom gravy is well on its way to being world famous. My roomie, who is a real carnivore, insists it’s the best gravy he’s ever had, so I always make enough to share. Health and peace.

  • November 29, 2013 at 2:03 pm: Katie

    This was awesome for Thanksgiving! I ran it through a food processor at the end so there wouldn’t be so many chunks of mushrooms. I made a half batch for four people and there was still a LOT leftover. Next time I’ll make a quarter batch. I really appreciate that this gravy doesn’t call for a ton of oil! Then I can eat more without guilt. Thanks, Isa!

  • November 29, 2013 at 2:54 pm: The Savvy Sister

    Holy crap Why did I wait till Thanksgiving to make this??? I WON’T make that mistake again!

  • November 30, 2013 at 7:57 pm: Beth Heinemann

    I made this for Thanksgiving, and I loved it with mashed potatoes!

  • December 2, 2013 at 11:05 pm: Jacq

    Made this recipe for Thanksgiving this year – everything was totally gravy (no pun intended;) until I put in the nutritional yeast!! The taste was awful, like eating a mouthful of the stuff! Wasted two pounds of mushrooms – it was would have been perfect without the yeast. :(

  • December 10, 2013 at 6:53 pm: DebR

    I just discovered this recipe last month, and it has made my holiday season amazing! I’ve made it as-is, and I’ve also made it with 1/4 cup of cashew cream stirred in. It was a cashew cream that I had blended with roasted garlic. Next, I’m going to try making it with just the blended roasted garlic (if I can get it blended well enough), without the cream, and see how that goes. Yummy things are coming out of my kitchen. Thank you!

  • December 16, 2013 at 7:11 pm: Rachel Joy

    i am obsessed. i have made this three times in the last week and a half.. i’ve been eating it with everything. i love that it doesn’t have a ton of oil or (vegan) butter!
    props to you! i’ll be trying a bunch more of your recipes :)

  • December 21, 2013 at 6:34 pm: Sarah

    Put a twist on for the holidays! Steamed some fresh green beans, drowned them in gravy and then topped with herbed sourdough breadcrumbs…BEST green bean casserole EVER!

  • December 28, 2013 at 4:04 am: Jennifer Molley Wilson

    My husband came in and caught me eating a BOWL of this gravy. I told him it was soup. Do not judge.

  • January 20, 2014 at 9:59 pm: Karen Watson

    I love this so much. The first time I made this, I used red wine. Still good, but I knew it probably tasted a lot different. This time I made it as is, exactly according to the recipe. I pureed it just a little with an immersion blender at the end. YUM!!!!!!!

  • March 1, 2014 at 12:13 am: Mikaela Larsen

    Made this for the FIRST time last night … OH , ISA !!! This gravy is both a MASTERPIECE, & a LIFESAVER !!! It is SO GOOD, that it is NOW a BIG STAPLE in our house, & ALSO,our most important substitute for a favorite NO NO … (Mushroom Soup with lots of melted CHEESE & garlic… One of my very few addictions,,, SO HARD to leave it behind, but NO MORE) !!! BLESS YOU !!! XXX ps (The only wine we had was zinfandel & it worked great) !!!