Easy Mushroom Gravy
This mushroom gravy is easy to make and requires no drippings. In fact its vegan but you don’t have to be vegan to love it! This gravy is rich in flavor and loaded with mushrooms and garlic. Ladle it over mashed potatoes, rice, chicken, steak, or (let’s be honest) anything at all!
I absolutely adore a good gravy and I also have lovely dovey feelings toward mushrooms so this Easy Mushroom Gravy has been a long time coming! While I have several recipes on the blog that incorporate a mushroom gravy (like my Salisbury Steak in Mushroom Gravy, Skillet Mushroom Steak Bites, and Chicken in Mushroom Gravy I knew this needed to be a standalone recipe. Sometimes you just want the gravy.
Of course I’m using lots of mushrooms to give us that deep flavor. Garlic and onion pair beautifully with the mushrooms. Vegetable broth, a splash of balsamic vinegar, and a little red wine really make this gravy wow.
Even though we’re not using beef stock the finished gravy is a deep brown thanks to the balsamic vinegar and red wine. And we have the added bonus of the veggies in that veggie broth too! I love any chance to increase that veggie intake.
There’s just so much you can do with gravy. The most obvious way to enjoy this deliciousness is to ladle it over mashed potatoes. But rice works so well too! Or spoon it over a protein like chicken, steak, or burgers to make any entree oh so tasty.
For this recipe you’ll need (full ingredients list and instructions are in the recipe card below):
- Olive oil
- Sliced baby portabella mushrooms (or any sliced mushrooms)
- Butter or vegan butter
- Minced garlic
- Red wine
- Balsamic vinegar
- Vegetable broth
- Tapioca flour
- Seasonings and dried herbs
What mushrooms are best to use?
I prefer sliced portabella mushrooms but crimini or button mushrooms also work well.
Can you omit the red wine?
You can omit the wine if you like but it does change the flavor a bit. The red wine adds an incredible richness to the final gravy so if you’re omitting it I’d add a little coconut aminos.
Can you make this gravy ahead of time?
Absolutely! Just reheat it on the stovetop or in the microwave before serving. (If you use arrowroot flour as your thickener the gravy will thin during reheating so I’d suggest sticking with tapioca flour or all purpose flour.)
Can this gravy be made Whole30?
Yes, just omit the wine (replace with coconut aminos) and be sure to use ghee instead of regular butter or vegan butter.
Ways to Thicken this Gravy
Let’s talk about 3 simple ways to thicken this gravy and which I recommend:
- Tapioca flour (also known as tapioca starch) is my preferred method. It’s made from the roots of the cassava plant. It’s also grain free, gluten free, and super easy to work with! To use it as a thickener I like to shake it in a small jar with equal parts water and then whisk the flour slurry into the gravy. This is the same way I use arrowroot flour but I’ve found that it holds its thickening abilities far better than arrowroot.
- Arrowroot flour (also know as arrowroot starch or powder) is another grain free and gluten free thickener. It’s made from the arrowroot plant, Maranta arundinacea. To thicken with it I recommend creating a flour slurry (just as I mentioned above for tapioca flour), removing the pan from the heat, and then quickly whisking it into the gravy. While effective, arrowroot flour is a bit finnicky though. It loses its thickening ability if you reheat the gravy and it can get clumpy if added to something that’s on direct heat. You can absolutely use it, just know that it takes a little finesse.
- All Purpose Flour is of course the classic gravy thickener. If you’re not eating gluten free or grain free this is a good option. To use it as a thickener you’ll need to add 1/4 cup of the flour to the pan with all other ingredients and let it simmer. (Unlike tapioca and arrowroot flour it won’t immediately thicken and needs to cook in the gravy to work its magic.) Simmer, stirring frequently, until thickened.
How to serve this mushroom gravy
My favorite way to enjoy this is to ladle it over mashed potatoes or rice. You might want to try my Mashed Potatoes or Cauliflower Mashed Potatoes if you haven’t yet. You can also serve up this gravy over sautéed chicken, steak, or burgers. Talk about a quick way to elevate a meal, right?
How to store this
Store leftovers in a sealed airtight container in the refrigerator for up to 5 days.
Easy Mushroom Gravy
- 1/4 cup olive oil, extra virgin
- 6 cups sliced baby portabella mushrooms, 16 oz, can use sliced crimini or button mushrooms
- 1 tbsp butter or vegan butter
- 1/2 white or yellow onion, minced
- 1/2 tbsp garlic, minced
- 1/4 cup red wine
- 1 tbsp balsamic vinegar
- 4 cups vegetable broth, 32 oz
- 1 tsp dried thyme
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1 tbsp tapioca flour
- Add oil to a large skillet. Once hot add mushrooms and sauté on medium high heat, stirring frequently for 8 to 10 minutes or until mushrooms are tender and browned.
- Add butter, minced onion, and garlic. Stir and sauté for 4 minutes or until onion is softened and a little translucent.
- Deglaze the pan by pouring in red wine and balsamic vinegar. Stir to scrape up any bits stuck to the pan. Then add vegetable broth, dried thyme, salt, pepper, dried rosemary, and dried basil. Reduce heat to medium and simmer for 10 minutes.
- In a small container combine 1 tablespoon tapioca flour and 1 tablespoon water. Shake. Pour the mixture into your gravy and whisk so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately.If you'd like it thicker just create another flour slurry with 1/2 tablespoon tapioca flour and 1/2 tablespoon water. Shake so it's combined and then whisk it into the gravy.