Vegan Homemade Mushroom Gravy 🌱 A silky, savory gravy with sautéed mushrooms, herbs, broth, and a splash of wine - big flavor with simple ingredients.
If you're looking for a rich, plant-based gravy that elevates any meal, this mushroom version is a winner. Sautéed mushrooms, fragrant herbs, and a touch of wine create a velvety, deeply savory sauce that's perfect for mashed potatoes, veggies, casseroles, or any dish that needs a little extra something.
This is the gravy I reach for anytime I want to turn a simple meal into something a bit cozier. It's wonderful poured over mashed potatoes, adds richness to vegan shepherd's pie, and brings out the best in dishes like my vegan veggie pot pie. It's amazing how a skillet of mushrooms and herbs can become a sauce that ties a whole meal together with just a few spoonfuls.
Table of Contents
This is the same recipe I serve at Thanksgiving to accompany this mushroom seitan Wellington or as the base for a classic vegan green bean casserole.
Why you'll love this recipe
- It's simple to prepare
- You can add or substitute ingredients
- So versatile! Use it with lots of savory dishes
- Perfect for Thanksgiving and holiday meals
- Easy & delicious!
Ingredients
🥕 See the printable recipe below for quantities & complete details.
- Mushrooms - white button or cremini mushrooms (whole or pre-sliced)
- Vegan butter - your choice ( I like Miyoko's)
- Vegetable broth - packaged or homemade
- Vegetable bouillon
- Dried sweet basil
- Wine - (I prefer white but you can use a dry red wine for a deeper richer gravy)
- Soy sauce
- Arrowroot
- Salt & pepper
🥕Variations
There aren't many hard & fast rules when making gravy. This is one of those dishes that you can quite literally wing it with ingredients you have on hand. Don't have broth? No problem - use bouillon and water. I've listed below some substitutions and ideas for other ingredients that will work in a pinch!
- Thickeners - Sifted flour, tapioca starch, arrowroot or cornstarch
- Fats - Vegan butter, olive oil
- Dried herbs - basil, sage, tarragon, thyme, oregano, Spike (my favorite all-purpose seasoning)
- Liquid - Vegetable broth, bouillon, water, wine, vegan milk (cream gravy)
- Non-alcohol version - Replace wine with veggie broth
- Flavor boosters - Soy sauce, liquid aminos, garlic (fresh preferred), onion
Instructions
- Clean mushrooms. Cut stems if needed. Slice into thin pieces (approx ⅛")
- Heat butter in skillet over med-high heat.
- Add mushrooms and garlic. Reduce heat to medium - low. Allow mushrooms to sweat (release juice). Stir - be careful not to let garlic burn.
- Add basil. Stir.
- Add wine. Stir.
- Heat broth and bouillon in microwave. Stir together and add to mushrooms.
- Add soy sauce. Stir.
- Sprinkle in one tablespoon arrowroot. Whisk continuously until fully combined and gravy thickens. Add more if needed, one teaspoon at a time.
- Add salt & pepper to taste. Remove from heat and serve while hot.
Equipment
- A heavy bottom skillet (I prefer cast iron)
- Mushroom brush or soft vegetable brush
- Measuring cup
- Measuring spoons
- Kitchen knife
- Cutting board
- Wire whisk
You're going to love making your own vegan homemade mushroom gravy from scratch. If you've ever sautéed mushrooms, you know how much flavor they add to other foods. Their earthy umami taste combined with herbs, a few seasonings and a splash of wine creates a beautifully rich and wonderful addition that will enhance your meals. This recipe can be used as a base for mushroom sauces and soups.
FAQ's
What is homemade gravy made with?
Traditionally, many gravies are made from the juices and "cracklings' or caramelized bits remaining in a hot pan after cooking meats. As vegans, we can create our own amazing gravies by capturing the fantastic flavors from foods like seared tofu, caramelized onions, garlic and veggies.
Can I use any variety of mushrooms in this gravy recipe?
I recommend using smaller, tender mushrooms like white button or cremini mushrooms. I find that some larger mushrooms, like shitake or portobellos can be a bit tough and too chewy.
What type of wine should I use to make vegan homemade mushroom gravy?
Personally, I prefer using a white wine like Chardonnay or a sparkling wine like Prosecco. If you want a deeper, richer gravy, you might like to use a red wine. This recipe uses only ¼ cup of wine, so you don't need much. If you already have an open bottle on hand, as long as it's not too sweet, I would suggest using it.
Can this recipe be prepared without wine or alcohol?
Absolutely. Simply substitute the quantity of liquid with additional broth or bouillon.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan Homemade Mushroom Gravy
Equipment
- A heavy bottom skillet (I prefer cast iron)
- Wire whisk
Ingredients
- 8 oz mushrooms Fresh - Button or Cremini - washed & sliced
- 2 tablespoon vegan butter
- 2 cloves garlic minced
- ¼ teaspoon basil dried - sweet basil
- ¼ cup wine I suggest white (I use Chardonnay)
- 1 cup vegetable broth
- t tablespoon vegetable bouillon
- 1 tablespoon soy sauce
- 1 tablespoon Arrowroot add more if needed
- Salt & pepper to taste
Instructions
- Clean mushrooms. Cut stems if needed. Slice into thin pieces (approx ⅛")
- Heat butter in skillet over med-high heat.
- Add mushrooms and garlic. Reduce heat to medium - low. Allow mushrooms to sweat (release juice). Stir - be careful not to let garlic burn.
- Add basil. Stir.
- Add wine. Stir.
- Heat broth and bouillon in microwave. Stir together and add to mushrooms.
- Add soy sauce. Stir.
- Sprinkle in one tablespoon arrowroot. Whisk continuously until fully combined and gravy thickens. Add more if needed, one teaspoon at a time.
- Add salt & pepper to taste. Remove from heat and serve while hot.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Connie Edwards McGaughy says
There's nothing quite like homemade gravy. With just a few ingredients and less than 30 minutes, this mushroom gravy recipe is my favorite quick and easy secret sauce for potatoes and tofu. It's simply delish!