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    Oh My Veggies » Holiday Recipes » Christmas Recipes

    Wild Mushroom Gravy

    Published: Nov 15, 2019 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Wild Mushroom Gravy

    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!

    Wild Mushroom Gravy on top of mashed potatoes

    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.

    Potatoes & Oyster Mushrooms being prepped on a cutting board

    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 being served with a side of mushroom gravy

    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 and mashed potatoes

    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.

    Wild Mushroom Gravy Recipe

    Wild Mushroom Gravy

    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!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Course: Sauce
    Cuisine: American, French
    Diet: Vegan, Vegetarian
    Keyword: gluten-free vegan gravy, mushroom gravy, vegetarian gravy
    Servings: 8 servings
    Calories: 47kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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.

    Notes

    This mushroom gravy is vegetarian, but can also be made vegan by simply substituting a vegan butter.

    Nutrition

    Calories: 47kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 435mgPotassium: 147mgFiber: 1gSugar: 2gVitamin A: 213IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Christmas Recipes, Holiday Recipes, Sauces, Spreads and Condiments, Thanksgiving Recipes, Vegan Recipes, Vegan Sauces, Spreads and Condiments, Vegetarian Recipes Make it Meatless Series, mushrooms, sauces, thanksgiving

    Reader Interactions

    Comments

    1. Alison @Coupon Kitchen says

      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 says

        November 16, 2012 at 3:55 pm

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

        Reply
    2. Mushrooms Canada says

      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
    3. Heidi @ Food Doodles says

      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 says

        November 19, 2012 at 5:30 pm

        It is SO important--mashed potatoes just aren't the same without gravy! 😉

        Reply
    4. Erin Love says

      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 says

        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
    5. Yasmeen @ Wandering Spice says

      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 says

        November 20, 2012 at 2:38 pm

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

        Reply
    6. Kerstin says

      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 says

        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
    7. Kaitlin says

      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
      • Kiersten says

        November 26, 2012 at 1:41 pm

        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. 😉

        Reply
    8. Kristin says

      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 says

        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 says

          December 26, 2012 at 9:50 am

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

          Reply
          • Kiersten says

            December 27, 2012 at 11:29 am

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

            Reply
    9. kat says

      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 says

        December 27, 2012 at 11:31 am

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

        Reply
    10. Sally says

      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 says

        January 24, 2013 at 10:54 am

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

        Reply
    11. Scotia48 says

      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 says

        January 24, 2013 at 10:21 am

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

        Reply
    12. Janis says

      November 09, 2013 at 11:08 am

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

      Reply
      • Kiersten says

        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
        • Wayne Morris says

          December 01, 2015 at 8:19 pm

          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

          Reply
    13. Vani says

      September 09, 2014 at 2:26 am

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

      Reply
      • Kiersten Frase says

        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
    14. Analida says

      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
    15. Jess says

      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 says

        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
    16. Kelsey says

      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
    17. Ariana says

      November 15, 2016 at 6:37 pm

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

      Reply
      • Alissa says

        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
    18. Addison says

      November 22, 2016 at 3:02 pm

      Can you use different types of mushrooms?

      Reply
      • Alissa says

        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
    19. Townes says

      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!!!

      Reply
    20. Michaela Hutchison says

      November 19, 2018 at 11:38 am

      5 stars
      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!

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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