Cremini mushrooms get cooked down until deeply browned and savory, then simmered with fresh thyme and celery for a gravy that tastes like it's been on the stove all afternoon. A quick flour-based roux builds real body here, so the finished sauce turns glossy and thick enough to coat the back of a spoon without any heavy cream or butter in sight. Fresh parsley stirred in at the end adds a bright, herby lift that keeps the whole thing from feeling one-note. It spoons beautifully over mashed potatoes, roasted vegetables, or a weeknight batch of rice, and it comes together in one skillet with minimal cleanup. This version is a smart pick for a soy free table, letting the mushrooms and thyme do all the flavor work instead of leaning on soy-based seasonings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large skillet over medium heat until it shimmers. Add the celery and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their liquid and that liquid evaporates, leaving the mushrooms lightly browned, about 6–8 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
