I enjoy making this mushroom gravy because it’s simple, versatile, and packed with depth. It’s vegetarian-friendly and can be made vegan or gluten-free with a few easy swaps. The mushrooms give it an earthy richness, while the touch of cream makes it smooth and comforting. It’s my go-to when I want something that feels indulgent but doesn’t take much time or effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter 2 cups sliced baby bella (cremini) mushrooms 1 small onion or 2 shallots, finely chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 1/2 cups vegetable broth (low-sodium) 1/4 cup heavy cream 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon chopped fresh parsley (optional) Salt, to taste Black pepper, to taste
Directions
I melt the butter in a large skillet over medium heat. Then I add the mushrooms and let them cook undisturbed for 3–4 minutes so they start to brown and develop flavor.
Next, I stir in the chopped onion (or shallots) and garlic and continue cooking for 5–6 minutes, until everything is soft and aromatic.
I sprinkle in the flour and mix well, letting it cook for 1–2 minutes to form a smooth roux.
I slowly pour in the vegetable broth while stirring constantly to prevent lumps. I bring it to a gentle simmer and let it thicken for about 4–5 minutes.
I stir in the cream and thyme, then season with salt and black pepper to taste.
If I’m using parsley, I add it at the end. I adjust the thickness with a splash of broth or water if needed.
I serve it warm over mashed potatoes, roasted vegetables, pasta, or protein of choice.
Servings and Timing
This recipe makes about 2 cups of gravy, enough for 4 to 6 servings depending on how generous I’m feeling.
Vegan Version: I use plant-based butter and substitute the cream with coconut milk, oat cream, or cashew cream.
Gluten-Free Option: I replace the flour with cornstarch (mixed into cold broth first) or use a gluten-free flour blend.
Extra Herbs: I sometimes add rosemary, sage, or even a splash of soy sauce or tamari for deeper flavor.
Mushroom Mix: I like mixing in other mushrooms like shiitake or oyster for more complex texture and taste.
Cream-Free: I skip the cream entirely for a lighter, broth-based version.
Storage/Reheating
I store leftover gravy in an airtight container in the fridge for up to 3 days. It thickens as it cools, so when I reheat it on the stove or in the microwave, I add a splash of vegetable broth or water to bring it back to its original consistency. It also freezes well — I freeze it in portions and reheat as needed.
FAQs
Can I make this gravy ahead of time?
Yes, I often make it a day ahead. I just reheat it gently with a bit of extra broth to loosen it up.
What kind of mushrooms work best?
I usually use baby bella (cremini) mushrooms, but white button mushrooms or a mix of wild mushrooms work beautifully too.
Is there a non-dairy substitute for cream?
Absolutely. I use oat cream, soy cream, coconut cream, or a cashew cream blend if I want to keep it dairy-free.
Can I double this recipe?
Yes, I double all the ingredients and cook it in a larger pan. The cooking time stays roughly the same — I just stir a little more often.
What can I serve this with?
I love serving it over mashed potatoes, roasted vegetables, biscuits, stuffing, grilled tofu, or even pasta for a cozy dinner.
Conclusion
This Easy Mushroom Gravy is one of those fast, reliable recipes I turn to whenever I need a rich, flavorful sauce to elevate a meal. It’s simple, satisfying, and endlessly adaptable — a must-have in my kitchen for both everyday meals and special occasions.
This rich and creamy mushroom gravy is full of umami flavor and ready in just 20 minutes. Perfect for mashed potatoes, veggies, meat, or biscuits — a simple sauce that elevates any meal.
Ingredients
2 tablespoons butter
2 cups sliced baby bella (cremini) mushrooms
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium vegetable broth
1/4 cup heavy cream
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley (optional)
Salt, to taste
Black pepper, to taste
Instructions
In a large skillet, melt butter over medium heat. Add mushrooms and cook undisturbed for 3–4 minutes until browned.
Add onion (or shallots) and garlic. Cook 5–6 minutes until soft.
Sprinkle in flour and stir well to form a roux. Cook for 1–2 minutes.
Gradually whisk in vegetable broth to prevent lumps. Simmer until thickened, about 4–5 minutes.
Stir in heavy cream and thyme. Season with salt and pepper.
Add parsley (if using) and adjust consistency with broth or water as needed.
Serve warm over your favorite dishes.
Notes
Let mushrooms brown undisturbed for max flavor.
For gluten-free: use cornstarch mixed with cold broth instead of flour.
Gravy thickens as it cools — reheat with a bit of broth to loosen.
Easily made vegan by substituting butter and cream with plant-based alternatives.
