Make It Meatless/ vegetarian recipes

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

Wild Mushroom Gravy Recipe

A vegetarian gravy recipe made with wild mushrooms, adapted from Cooking Light’s Mushroom Gravy.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

  • 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

Instructions

  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.

Nutrition

  • Serving Size: about 1/4 cup

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75 Comments

  • Reply
    Alison @Coupon Kitchen
    November 16, 2012 at 10:15 am

    I’m always the same way! Who cares about the turkey – I want all of the sides the next day. Great recipe that I’m looking forward to trying with my family this holiday.

    • Reply
      Kiersten
      November 16, 2012 at 3:55 pm

      The turkey is totally the most boring part of the meal! 😉

  • Reply
    Mushrooms Canada
    November 16, 2012 at 3:33 pm

    The Umami in mushrooms really does make them a fantastic alternative to meat! I’m going to use this recipe the next time I need gravy. Thanks for sharing!

    -Shannon

  • Reply
    Heidi @ Food Doodles
    November 17, 2012 at 4:10 pm

    You’re right, gravy does get overlooked! But it’s so important 🙂 I’ll have to try this, it looks great!

    • Reply
      Kiersten
      November 19, 2012 at 5:30 pm

      It is SO important–mashed potatoes just aren’t the same without gravy! 😉

  • Reply
    Erin Love
    November 19, 2012 at 4:16 pm

    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.

    • Reply
      Kiersten
      November 19, 2012 at 5:08 pm

      Ha! I know how that is. And then you end up eating dinner rolls and salad, which is a sad way to spend Thanksgiving!

  • Reply
    Yasmeen @ Wandering Spice
    November 20, 2012 at 3:55 am

    Oh, yum! My mom always made mushroom and white wine gravy and to this day it’s really the only kind I like. I’m an omnivore but will choose vegetarian gravy any day.

    • Reply
      Kiersten
      November 20, 2012 at 2:38 pm

      Mushroom and white wine gravy?! That sounds so good…

  • Reply
    Kerstin
    November 23, 2012 at 2:44 pm

    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???)

    • Reply
      Kiersten
      November 23, 2012 at 5:40 pm

      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? 🙂

  • Reply
    Kaitlin
    November 23, 2012 at 10:51 pm

    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! 🙂

  • Reply
    Kristin
    December 24, 2012 at 10:59 pm

    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?

    • Reply
      Kiersten
      December 25, 2012 at 10:40 am

      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.

      • Reply
        Kristin
        December 26, 2012 at 9:50 am

        It turned out to be delicious. I will definitely be using this recipe again! 🙂

        • Reply
          Kiersten
          December 27, 2012 at 11:29 am

          I’m glad it worked out well! This is definitely our favorite gravy too. 🙂

  • Reply
    kat
    December 25, 2012 at 5:14 pm

    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

    • Reply
      Kiersten
      December 27, 2012 at 11:31 am

      Thank you! 🙂 I’m glad I can help!

  • Reply
    Sally
    January 22, 2013 at 7:18 pm

    I made this for 2 Thanksgivings and it was a big success! Best vegetarian gravy I’ve had 🙂

    • Reply
      Kiersten
      January 24, 2013 at 10:54 am

      Yay, I’m so glad to hear it! 😀 Thanks for letting me know!

  • Reply
    Scotia48
    January 24, 2013 at 1:40 am

    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!

    • Reply
      Kiersten
      January 24, 2013 at 10:21 am

      I’m glad you enjoyed it! And those smashed potatoes sound SO good. 😀

  • Reply
    Janis
    November 9, 2013 at 11:08 am

    Is there a way to substitute something else for the sherry?

    • Reply
      Kiersten
      November 10, 2013 at 7:44 pm

      I have used red wine too. But if you’re looking for a non-alcoholic substitute, I haven’t tried it myself, so I can’t make any recommendations–sorry!

  • Reply
    Vani
    September 9, 2014 at 2:26 am

    what would you recommend for a gluten free alternative to the flour?

    • Reply
      Kiersten Frase
      September 18, 2014 at 2:08 pm

      I’ve never made gravy without flour, but I know some people use arrowroot powder or cornstarch.

  • Reply
    Analida
    September 30, 2014 at 10:37 am

    I love mushrooms!!! Thanks for posting this great recipe. It sounds like the ultimate comfort food especially as summer gives way to Fall and cooler temperatures.

  • Reply
    Jess
    November 21, 2014 at 9:43 am

    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).

    • Reply
      Kiersten Frase
      November 26, 2014 at 2:44 pm

      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.

  • Reply
    Kelsey
    November 25, 2015 at 4:29 pm

    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

  • Reply
    Ariana
    November 15, 2016 at 6:37 pm

    What kind of onion do you use for the gravy? Red or white?

    • Reply
      Alissa
      November 16, 2016 at 9:37 am

      This recipe uses a yellow onion. That’s pretty much the case any time we don’t specify. 🙂

  • Reply
    Addison
    November 22, 2016 at 3:02 pm

    Can you use different types of mushrooms?

    • Reply
      Alissa
      November 23, 2016 at 9:00 am

      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.

  • Reply
    Townes
    October 14, 2017 at 7:33 pm

    Oh my goodness this was so incredibly delicious. Served over it over buttermilk biscuits. Just wonderful. Thank you!!!

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