Vegan Mushroom Gravy

Vegan Mushroom Gravy

1 Review
From:, July 2019

Serve this rich vegan mushroom gravy with cauliflower steaks, over mashed potatoes or vegetables, with pan-fried tofu or—if you're not a vegetarian or vegan—with turkey or chicken.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil
  • 4 cups sliced mixed mushrooms, such as button, cremini, oyster and/or shiitake caps (8 ounces)
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 1 large shallot, finely chopped
  • ¼ cup dry sherry
  • 2 tablespoons all-purpose flour
  • 2 cups mushroom broth
  • 1 teaspoon chopped fresh thyme


  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add mushrooms, pepper and salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they've released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.
  • To make ahead: Refrigerate for up to 4 days. Reheat before serving.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 109 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 11 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 5 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 171 mg sodium; 127 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ vegetable

Reviews 1

July 11, 2019
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By: MeganOS
Proof that you don't need meat to make a super-rich tasting gravy. This recipe is perfect for Thanksgiving with vegetarian or vegan friends.
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