Vegan Classic Mushroom Gravy

Total time30 min

Prep time10 min

Cook time20 min

Deeply browned cremini mushrooms are the whole point of this gravy, cooked down until they turn golden and concentrated before onion, garlic, and fresh thyme join in for a fragrant, savory base. A dusting of flour and a steady pour of rich broth bring everything together into a silky, spoon-coating sauce with real depth and a glossy finish. Worcestershire-style savory notes round out the flavor, giving the gravy that deep, umami backbone you want ladled over mashed potatoes, roasted vegetables, or a hearty grain bowl. A scatter of fresh parsley at the end adds a pop of color and brightness against all that mushroom richness. It's a comforting, from-scratch classic that fits neatly into a vegan spread, whether it's holiday dinner or a weeknight side.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
8 oz cremini mushrooms, thinly sliced
1 small yellow onion, finely diced
3 cloves garlic, minced
½ tsp fresh thyme leaves
3 tbsp all-purpose flour
2 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tsp worcestershire sauce
½ tsp soy sauce
salt and pepper, to taste
1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4–5 minutes more.
2
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.

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