Deeply savory cremini mushrooms get browned in batches until golden, then simmered with garlic, fresh thyme, and a hit of smoked paprika into a glossy, spoon-coating gravy. Tamari and vegan Worcestershire sauce build a rich, umami backbone, while a finish of fresh lime juice and zest brightens the whole pan right before serving. It ladles beautifully over mashed potatoes, roasted vegetables, or a hearty grain bowl, with a silky texture that clings to every bite. This one is a fantastic pick for a dairy free table, delivering all the comfort of a classic gravy through mushrooms, herbs, and citrus alone. Simple pantry staples and one skillet are all it takes to get there.
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 →4 servings
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
Reduce the heat to medium. Add the garlic and thyme and cook, stirring constantly, for about 1 minute, until fragrant and the garlic is just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
