This mushroom gravy is rich, creamy, and packed with flavor from oyster mushrooms, sherry, and fresh herbs. It's the perfect vegetarian gravy to serve over mashed potatoes or even hot biscuits!
It's All Gravy
Even before I went vegetarian, 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.
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?
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.
To create this mushroom gravy recipe, I adapted an old recipe from Cooking Light. I replaced the button mushrooms with oyster mushrooms, but you can really use just about any kind of mushroom that you prefer.
And while the original recipe called for chicken stock, I replaced that with mushroom stock. (I like this mushroom base!) If you don't have mushroom stock on hand, vegetable broth will work just as well.
If you love this gravy, you can also serve it up as vegan biscuits and gravy. Another totally delicious comfort food!
P.S. If you're here because you're planning a Thanksgiving feast, be sure to check out my Vegan Thanksgiving Cookbook.
Recipe by me, photos by Rikki Snyder.
Ingredients
- 1 tbsp olive oil
- ½ cup chopped onion
- 1 tsp dried thyme
- ¼ tsp salt
- 8 oz oyster mushrooms sliced
- ¼ cup dry sherry
- 3 cups mushroom stock or vegetable broth
- 1 ½ tbsp all-purpose flour
- 2 tbsp water
- 2 tbsp butter or vegan margarine
- ⅛ tsp black pepper
Instructions
- 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).
- 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.
Alison @Coupon Kitchen says
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.
Kiersten says
The turkey is totally the most boring part of the meal! 😉
Mushrooms Canada says
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
Heidi @ Food Doodles says
You're right, gravy does get overlooked! But it's so important 🙂 I'll have to try this, it looks great!
Kiersten says
It is SO important--mashed potatoes just aren't the same without gravy! 😉
Erin Love says
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.
Kiersten says
Ha! I know how that is. And then you end up eating dinner rolls and salad, which is a sad way to spend Thanksgiving!
Yasmeen @ Wandering Spice says
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.
Kiersten says
Mushroom and white wine gravy?! That sounds so good...
Kerstin says
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???)
Kiersten says
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? 🙂
Kaitlin says
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! 🙂
Kiersten says
Yay, I'm so glad you liked it!
I use this mushroom broth: http://www.pacificfoods.com/our-foods/broths/organic-mushroom-broth. You can make your own too or use the liquid from rehydrating dried mushrooms. But buying it is definitely easier. 😉
Kristin says
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?
Kiersten says
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.
Kristin says
It turned out to be delicious. I will definitely be using this recipe again! 🙂
Kiersten says
I'm glad it worked out well! This is definitely our favorite gravy too. 🙂
kat says
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
Kiersten says
Thank you! 🙂 I'm glad I can help!
Sally says
I made this for 2 Thanksgivings and it was a big success! Best vegetarian gravy I've had 🙂
Kiersten says
Yay, I'm so glad to hear it! 😀 Thanks for letting me know!
Scotia48 says
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!
Kiersten says
I'm glad you enjoyed it! And those smashed potatoes sound SO good. 😀
Janis says
Is there a way to substitute something else for the sherry?
Kiersten says
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!
Wayne Morris says
I did a quick Google search and the list of substitutes for the alcohol if that is the issue or the sherry can be found here. I had that question too so I looked it up.
https://www.google.com/webhp?ie=utf-8&oe=utf-8#q=substitute+for+sherry
Vani says
what would you recommend for a gluten free alternative to the flour?
Kiersten Frase says
I've never made gravy without flour, but I know some people use arrowroot powder or cornstarch.
Analida says
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.
Jess says
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).
Kiersten Frase says
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.
Kelsey says
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
Ariana says
What kind of onion do you use for the gravy? Red or white?
Alissa says
This recipe uses a yellow onion. That's pretty much the case any time we don't specify. 🙂
Addison says
Can you use different types of mushrooms?
Alissa says
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.
Townes says
Oh my goodness this was so incredibly delicious. Served over it over buttermilk biscuits. Just wonderful. Thank you!!!
Michaela Hutchison says
This is my go-to gravy recipe! It's been a favorite of mine for years now and the whole family loves it too! I use this every Thanksgiving. Thank you!