I’ve tried a lot of recipes for vegetarian mushroom gravy, and none really hit the spot. So I finally adapted this recipe and came up with my own. I hope you enjoy!

Vegetarian Mushroom Gravy

Course Side Dish
Servings 4


  • 6 Tbsp butter
  • 2 shallots, minced
  • 2 lbs sliced mushrooms
  • 3 Tbsp all-purpose flour
  • 4 cups vegetable broth
  • 1/2 tsp dried thyme
  • salt, to taste
  • splash cream (optional)


  • Heat the butter in a large saucepan. Add minced shallots and cook until translucent.
  • Add mushrooms and cook until all the liquid is released and mushrooms are starting to brown.
  • Sprinkle flour on top of mushrooms and stir while cooking until all white streaks are gone, about 30-60 seconds.
  • Slowly pour in broth 1/2 cup at a time, mixing after each addition to get the mixture smooth.
  • Cook on medium low heat until slightly thickened, about 10-15 minutes.
  • Mix in dried thyme and salt to taste, as well as splash of cream if you wish.


Loosely adapted from here