This Vegan Mushroom Gravy recipe is simple to make, packed with flavor, and is delicious served on top of mashed potatoes. It is the perfect gravy to make for Thanksgiving!
Everyone knows that the best part of Thanksgiving is all the side dishes. My plate is always piled high with Dijon Roasted Brussels Sprouts, Rainbow Roasted Carrots and, plenty of Hot Honey Sweet Potatoes. But, maybe the most important side dish is the gravy.
This Vegan Mushroom Gravy recipe is super simple, but flavorful and so delicious on everything! It is packed with sauteed mushrooms, herbs, red wine, and aromatics for a delicious, smooth gravy that is great on more than just mashed potatoes. So let's make it.
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Why You'll Love This Recipe
- This recipe only requires 8 simple ingredients.
- And you can prepare it up to 3 days ahead of time!
- This Mushroom Gravy recipe is completely vegan and dairy-free.
- It is packed with flavor from aromatics like shallots, garlic and fresh herbs.
- And most importantly, it is absolutely delicious!
Ingredients
Cremini Mushrooms: Cremini mushrooms are also commonly labeled baby bella mushrooms. They are the small brown ones!
Dry Red Wine: I used pinot noir, but any dry red wine will work.
Vegetable Stock: I love using Better Than Boullion vegetable stock.
Fresh Thyme: A few sprigs of fresh thyme add so much flavor! You can also add a sprig of sage or rosemary if you love them.
All-Purpose Flour: Flour is the thickening agent for this vegan mushroom gravy recipe.
Instructions
Step 1. Heat olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms along with a pinch of salt and pepper, and cook, stirring occasionally until the mushrooms are brown, about 10 minutes.
Use a slotted spoon or a spatula to remove the mushrooms from the pan. Set aside.
Step 2. Reduce heat to medium-low. Add another tablespoon of oil to the pan along with the chopped shallots and garlic.
Cook, stirring frequently until the shallots are translucent, about 3 minutes.
Step 3. Then, sprinkle the flour over the shallots and stir for 30 seconds.
Then, add the dry red wine and stir with a whisk. This will make the mixture seize, and that's okay!
Step 4. Immediately after the dry red wine, slowly stream the vegetable stock while whisking constantly. Then, add the sprigs of thyme.
Turn the heat back to medium and bring the gravy to a simmer while whisking constantly.
Reduce heat to low, and allow the gravy to simmer for 10 minutes, or until it reaches your desired consistency. Add the mushrooms back into the vegan gravy and stir. Taste for seasoning and serve!
Recipe FAQs
Transfer the gravy to an airtight container and store in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Not always! Some mushroom gravy recipes may contain butter or chicken or beef stock. This recipe utilizes olive oil and vegetable stock for a completely vegan gravy.
Yes! Warm the gravy in a saucepan while stirring occasionally. You may need to add a little water to thin it out.
Expert Recipe Tips
People say you can't brown mushrooms if you crowd the pan, but that isn't true! You just need to wait for their liquid to evaporate. It will take about 10 minutes, but they will brown!
Simmer the Vegan Mushroom Gravy for more or less time depending on how thick you like it! The longer you simmer, the thicker the gravy will be.
Looking for More Vegan Thanksgiving Recipes?
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📖 Recipe
Vegan Mushroom Gravy
Equipment
- 1 Large Skillet
- 1 Wooden Spoon
- 1 Whisk
- Measuring Cups and Spoons
Ingredients
- 4 tablespoon Extra Virgin Olive Oil, divided
- 8 oz Cremini Mushrooms, cleaned and sliced into ¼-inch slices see note
- ½ Medium Shallot, finely chopped
- 2 Medium Cloves of Garlic, minced
- ¼ Cup All-Purpose Flour
- ⅓ Cup Dry Red Wine See note
- 2 Cups Vegetable Stock I love Better Than Boullion
- 4 Sprigs Fresh Thyme
- Salt and Pepper
Instructions
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the sliced cremini mushrooms and a pinch of salt and pepper and cook, stirring occasionally until the mnushrooms start to brown, about 10 minutes.
- Remove the mushrooms from the pan to a small plate. Set aside.
- Reduce heat to low, then add the remaining two tablespoons of olive oil to the skillet, along with the shallot and garlic. Cook, stirring frequently until the shallot is translucent, about 3 minutes.
- Sprinkle the flour over the shallot mixture and stir for 30 seconds. Next, add the red wine and stir. Then, switch to a whisk and slowly stream the vegetable stock in while whisking constantly.
- Add the sprigs of thyme and turn the heat back to medium. Whisk constantly until the mixture comes to a simmer. Then, reduce the heat to low and simmer for about 10 minutes, whisking occasionally. See note!
- Remove the sprigs of thyme, and add the mushrooms back into the gravy. Stir gently and taste for seasoning. Add additional salt and pepper, then serve!
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