Wild Mushroom Gravy

Wild Mushroom Gravy

Wild Mushroom GravyRecipe by me, photos by Rikki Snyder

Before I stopped eating meat, turkey was always an afterthought for me on Thanksgiving. It was the gravy and mashed potatoes, the cranberries, the green bean casserole–those were what I really loved to pile on my plate. The turkey was just an obstacle–my mom would make me it eat in order to get to the good stuff. I’d always make sure I had two helpings of mashed potatoes, and then I would pour on the gravy–so much that it would slowly surround my cranberries and seep into my sweet potatoes. But I didn’t care too much, because I loved gravy. Cranberry gravy, sweet potato gravy, it’s all good.

Potatoes & Oyster Mushrooms
Of course, gravy is often overlooked when it comes to accommodating vegetarians on Thanksgiving. I’m always happy to eat mashed potatoes any way that I can get them, but a little something is missing without being able to drown them in gravy. It’s just not right! So if you’re a vegetarian, maybe you should make some gravy to bring to Thanksgiving this year. I’m just trying to be helpful, you know?

Mashed Potatoes
Traditional gravy is made with fat and juices from meat, so if you’re a vegetarian, that’s not an option. But mushroom gravy is a good alternative. Mushrooms have that nice umami flavor, making them a good substitute for turkey.

Wild Mushroom Gravy
I had trouble coming up with a completely original mushroom gravy recipe, so I adapted a recipe from Cooking Light instead. I replaced the button mushrooms with oyster mushrooms, but you can really use just about any kind of mushroom. And while the original recipe called for chicken stock, I replaced that with mushroom stock; if you don’t have mushroom stock on hand, vegetable broth will work just as well.

The Thanksgiving recipes continue over on Rikki’s blog! Today she’s posting my French Bread Stuffing. It’s full of delicious things like Swiss chard, caramelized onions, and cheese. Yes, cheese! I love this stuffing and I know you will too. And you don’t want to miss any of Rikki’s beautiful photos!

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Wild Mushroom Gravy

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes


8 servings


  • 1 tbsp. olive oil
  • 1/2 c. chopped onion
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 8 oz. oyster mushrooms, sliced
  • 1/4 c. dry sherry
  • 3 c. mushroom stock or vegetable broth
  • 1 1/2 tbsp. all-purpose flour
  • 2 tbsp. water
  • 2 tbsp. butter (or Earth Balance)
  • 1/8 tsp. black pepper


  1. Heat oil in skillet over medium-high heat. Add onion and saute 1 minute. Add thyme, salt, and mushrooms and saute about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
  2. Whisk together flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in butter 1 tablespoon at a time and pepper.


I will definitely be bringing this to my in-laws for Thanksgiving!! They are a meat-eating family and they tend to forget that I don’t eat meat. They usually put meat in EVERYTHING – beans, dressing, green beans…! I’m so glad I ran across your blog. I’ll definitely become a follower.

Awww, why didn’t I see this BEFORE Thanksgiving??? I was so sad when I realized I had no gravy to put on the mashed potatoes ): All that was available was canned beef gravy… (Who makes that on Thanksgiving???)

I didn’t even know that canned beef gravy was a thing that exists! (Although I guess I’m not exactly the target market for that.) Well, there’s always next year, right? 🙂

I’m a total mashed potato and gravy fiend! Just made this and it was fantastic – thank you!! I used veg broth and didn’t have sherry on hand, so I used white wine instead. Where do you find mushroom broth by the way? I would LOVE to try that! Can never get enough mushrooms in my life! 🙂

Hey! Glad I stumbled across this recipe! I’m planning on bringing potatoes and this gravy to Christmas dinner tomorrow. Do you think vegetable stock (not broth) will work?

I haven’t tried it myself, but I can’t see why it wouldn’t. You will probably have to adjust the seasonings a bit (add more salt and pepper!) since stock is usually unseasoned.

I am not a vegetarian but I am always looking for healthy ways to eat my veggies.Love your blog and the receipes are really good. Thanks

I had this recipe in mind for a number of weeks and this last weekend was perfect for making it. Everything came together!
I made it with crimini mushrooms and a mixture of “Better Than Bouillon” mushroom and vegetable broth. It came out very flavorful and tasty!
I served it with some red bliss smashed horseradish/garlic potatoes and a salad with a lemon-olive oil dressing.
Thank you for this recipe, it really is wonderful!

Do you think I could make this the night before and heat it up before serving? I’m hosting Thanksgiving so I have A LOT to cook (even with others bringing dishes).

Yes, gravy is really great for reheating, although it tends to thicken a lot when refrigerated. I’d keep a little broth on hand just in case it needs to be thinned out, but usually once it’s heated up again, it returns to its regular consistency.

when it says 8oz of mushrooms is that volume or weight?I just chopped three pretty big oyster mushrooms and it only weighed 4 5/8 oz

I think so! I haven’t tested this particular recipe with other types of mushrooms, but I’ve made similar gravies with cremini, shiitake, and button mushrooms, and they’re always delicious.

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