Vegan Wild Mushroom Gravy

by Monica on November 18, 2024 0 comments

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This easy vegan mushroom gravy made with wild mushrooms turns simple mashed potatoes and gravy into an elevated side dish for the holidays that’s sure to impress your friends and family.

Vegan mushroom gravy served over mashed potatoes on a white plate with fresh herbs around.

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Why make this recipe

If you are a mushroom lover, this gravy recipe is for you! You can use any type of mushroom that you want including button mushrooms, crimini mushrooms, and portobello mushrooms, but I like to use an assortment of wild mushrooms to make a more interesting gravy.

I love all types of gravy and make them often. If you are not a fan of mushrooms, be sure to try my classic vegan gravy, vegan brown gravy, or vegan sausage gravy. If you want to turn mashed potatoes into a hearty meal, top them with my vegan chicken a la king (white gravy).

Ingredients and substitutions

Olive oil – to saute the shallots and garlic.
Shallot and Garlic – For flavor. You can omit one or both of these if you want.
Wild Mushrooms – or any other type of mushroom that you have. I like to use the pack of assorted wild mushrooms that you can find and most upscale grocery stores. They add a delicious umami flavor to this savory mushroom gravy recipe.
All-purpose flour – To thicken the gravy. (See below for a gluten-free option.)
Vegetable Broth – It gives the gravy more flavor, however, you can simply use water if you don’t have broth.
Tamari, Bragg’s Liquid Aminos, or Soy Sauce – If you need this gravy to be gluten-free use Tamari or Bragg’s.
Rosemary and thyme – I like to use fresh herbs, but you can use dried ones if you don’t have fresh ones. These herbs are key to a flavorful gravy.
And sea salt and fresh black pepper – To make all the flavors pop!

Helpful tools

A large skillet – for sauteing the shallots, garlic, and mushrooms, and large enough to stir in 3 cups of liquid.

How to make wild mushroom gravy

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Wash the wild mushrooms and cut them into smaller pieces if needed. (Cut off any dirty ends.)

Step 2 – Peel and dice the shallot and peel and mince the garlic cloves.

Step 3 – Heat the olive oil in a large skillet over medium-low heat. Add the shallot and garlic then cook until soft, about 4-5 minutes.

Wild mushroom sauteing in a skillet with scallions and garlic to make mushroom gravy. — Sauté the mushrooms with the garlic and scallions.

Flour added to the sauteed mushrooms to thicken the gravy. — Sauté the mushrooms with the garlic and scallions.

Step 4 – Add the mushrooms and cook until soft, about 6-8 minutes. Sprinkle the flour over the mushrooms and stir for 1 minute.

Step 5 – Slowly add the broth and stir well until there are no lumps. Stir in the tamari, thyme, and rosemary then simmer until thickened, whisking often, about 15 minutes. Season with salt and pepper to taste.

Broth being added to the sauteed wild mushrooms to make mushroom gravy. — Slowly add the broth and stir well.

A red skillet filled with creamy vegan wild mushroom gravy. — Slowly add the broth and stir well.

Serving suggestions

Serve your vegan wild mushroom gravy over mashed potatoes, vegan stuffing, or vegan drop biscuits. It’s also delicious served over vegan turkey, tofu turkey roast, or tofu Wellington.

Pro Tips

Add the liquid to the roux slowly being sure to stir well between each scoop.
Make sure to stir constantly during the thickening process.
Serve hot over vegan drop biscuits, toast, or vegan mashed potatoes.

How to make gluten-free mushroom gravy

Omit the step of adding the flour, then along with the broth, add a slurry made of 2 tablespoons of cornstarch (or potato starch) and 1/4 cup of cold water. (Be sure the starch is fully dissolved in the water before adding to the gravy.) Heat until it bubbles and thickens. Also, be sure to use Tamari or Bragg’s Liquid Aminos instead of soy sauce to make it gluten-free.

Storage and reheating

Refrigerate: This vegan mushroom gravy will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Leftover mushroom gravy can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the gravy in a saucepan on the stovetop.