This thick mushroom gravy recipe is so easy to make… You’re going to want to put it over absolutely everything!
Easy Homemade Mushroom Gravy
A simple recipe you can make at home, with just 6 ingredients.
It’s super quick to prepare from scratch and makes a perfect addition to any holiday table.
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The recipe can be:
NO Heavy Cream
This seriously might become your new favorite gravy.
The taste and depth of flavor are so much better than canned gravy or those instant packets, it’s not even a contest.
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How Do You Serve It?
The recipe works any time you need a basic brown gravy.
While many people traditionally use mushroom gravy over turkey, chicken, pork, or steak, I like to serve it with roasted veggies or spaghetti squash.
Growing up, one of my favorite weekend dinners was whenever my mom would make us mashed potatoes, green beans, and meatloaf or burger patties covered in thick homemade gravy. So after going vegetarian in high school, I began to replicate that meal by simply replacing the hamburgers with my Veggie Burger Recipe.
The vegetarian mushroom gravy is good for baked potatoes or sweet potatoes, biscuits and gravy, or over rice, quinoa, or toast. It’s also pretty great on its own – add chickpeas or black beans for a delicious high-protein and meatless main dish that meat eaters will love too.
Healthy Mushroom Gravy Ingredients
The recipe can be made with just 6 staple ingredients: onion, mushrooms, broth, garlic, salt, and your favorite thickener of choice.
Most flours work here, including spelt, white, or whole wheat. For gluten free gravy, try sorghum or rice flour. Or for keto gravy, coconut flour is also fine to use.
As for the type of mushrooms, it’s completely up to you. I’ll often use a mix of button mushrooms, shiitakes, portobello, oyster, maitake, cremini, porcini, baby bella, or whatever looks interesting (and isn’t crazy expensive!) at the grocery store. If you want to add some chopped carrots along with the mushrooms, feel free to do that too.
The gravy can be cooked in a slow cooker or crock pot or on the stove. I haven’t tried it in an instant pot but don’t see why that wouldn’t work as well. If you try it that way, be sure to report back with results.
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Above – watch the video of how to make mushroom gravy.
P.S. This is also great for Thanksgiving dinner. Bring on the stuffing, cornbread, cranberry sauce, and mashed potatoes!
Adapted from this Mushroom Stroganoff Recipe
1 1/4 cup
- 1/3 cup diced onion
- 8 oz sliced mushrooms
- 2 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/2 cup vegetable broth
- 2 tbsp flour of choice, including spelt, white, rice, sorghum, or coconut
- 1/4 tsp dried thyme, optional
*If you’re a visual person like I am, be sure to watch the recipe video above, because it shows how to make the gravy.
Sauté the onion in 2 tsp oil (or sub oil spray or water) on med heat in a nonstick pan until it starts to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally, and the mushrooms will get watery. Let cook until it starts to look dry again. Whisk in broth and flour, and cook—stirring as needed—until it thickens. If you make the gravy recipe, please feel free to leave a comment or give it a star rating at the bottom of this post!
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