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Mushroom Gravy

4.88 from 91 votes

This thick mushroom gravy recipe is so easy to make, you’re going to want to pour it over absolutely everything and eat it straight from the pan!

Easy Mushroom Gravy Recipe

Easy homemade mushroom gravy

With this simple classic recipe, you can make your own mushroom gravy at home using just 6 ingredients, and there’s no gravy mix required.

It’s super quick to whip up from scratch and is a perfect addition to any holiday table. You dinner guests will never know the recipe didn’t take hours to prepare.

Just one taste, and you’ll find that the texture and depth of flavor are so much better than canned gravy or those instant packets, it’s not even a contest!

Readers also love these Buffalo Cauliflower Wings

6 Ingredient Vegan Mushroom Gravy

The recipe can be:



Gluten Free

Low Carb


Oil Free

Whole 30

with NO Heavy Cream

No matter whether you’re on any kind of special diet or not, this seriously might become your entire family’s new favorite gravy.

The Best Mushroom Gravy Recipe

Serving suggestions

The recipe works any time you need a basic brown gravy.

While many people traditionally use mushroom gravy over turkey, chicken, pork, or steak, I like to serve it with roasted veggies or spaghetti squash.

Growing up, one of my favorite weekend dinners was whenever my mom would make us mashed potatoes, green beans, and meatloaf or burger patties covered in thick homemade gravy. So after going vegetarian in high school, I began to replicate that meal by simply replacing the hamburgers with my Veggie Burger Recipe.

The naturally vegetarian mushroom gravy is good for baked potatoes or sweet potatoes (Here’s how to cook sweet potatoes), biscuits and gravy, over rice or quinoa, or over toast for breakfast or lunch.

It’s also pretty great on its own. Add chickpeas or black beans for a delicious savory high-protein and meatless main dish that meat eaters will love too.

Holiday Mushroom Gravy Recipe

As shown above, this is also great for Christmas or Thanksgiving dinner. Bring on the stuffing, cornbread, cranberry sauce, green beans, and mashed potatoes!

Healthy gravy ingredients

The recipe can be made with just a few staple ingredients: diced onion, fresh mushrooms, vegetable broth, minced garlic, a little salt, and your favorite thickener of choice. No drippings or meat juices necessary.

Most flours work here, including spelt, white, or whole wheat. For gluten free gravy, try sorghum or rice flour. Or for low carb keto gravy, add a tiny amount of xanthan gum instead of the flour.

As for the type of mushrooms, it’s completely up to you. I’ll often use a mix of button mushrooms, shiitakes, portobello, oyster, maitake, cremini, porcini, baby bella, or whatever looks interesting (and isn’t crazy expensive!) at the grocery store.

If you want to add some sliced or chopped carrots, feel free to do that too. Throw them in at the same time when you add the mushrooms, and cook until they are soft.

The gravy can be cooked in a slow cooker or crock pot or on the stove. I haven’t tried it in an instant pot but don’t see why that wouldn’t work as well. If you try it that way, be sure to report back with results.

Also be sure to try this Lentil Soup Recipe

Homemade Mushroom Gravy Recipe

How to make mushroom gravy

Start by sautéing the onion over medium heat in a nonstick pan until it begins to brown. This can be done in a few teaspoons of vegetable or olive oil or butter, or in water or broth if you want an oil free gravy.

Add the mushrooms, garlic, salt, and optional dried thyme. Continue to cook over medium heat, stirring occasionally. The mushrooms will start to get watery.

Keep cooking, and occasionally stir until most of the water disappears and the pan looks dry again. Whisk in the vegetable broth and the flour. Cook, stirring as needed to prevent sticking or clumping, until the gravy is thick.

Serve hot, over any of the serving suggestions above or on its own.

To store leftover gravy, let it cool and then transfer to an airtight container. Leftovers will keep in the fridge for about 4-5 days.

The gravy can technically be frozen, but because mushrooms have such a high water content, it will be less creamy once defrosted. As long as you know this and do not mind the texture issues, freezing the sauce for meal prep is fine. I’ve definitely done it before with this recipe.

Note: If you are feeding a crowd or want more leftovers, the gravy recipe can easily be doubled by simply doubling all of the ingredients. It will look like a lot of mushrooms at first, but they cook down quite a bit.

Above, watch the step-by-step healthy mushroom gravy video

The Best Mushroom Gravy Recipe With Just 6 Ingredients

The gravy was adapted from this Mushroom Stroganoff Recipe.

Pin it now to save for laterPin Recipe

Mushroom Gravy Recipe

This thick vegetarian mushroom gravy recipe is so easy to make and tastes absolutely delicious.
Cook Time 20 minutes
Total Time 20 minutes
Yield 1 1/4 cup
4.9 from 91 votes


  • 1/3 cup diced onion
  • 8 oz sliced mushrooms
  • 2 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 cup vegetable broth
  • 2 tbsp flour of choice, including spelt, white, rice, or sorghum
  • 1/4 tsp dried thyme, optional


  • Sauté the onion in 2 tsp oil (or sub oil spray or water) on med heat in a nonstick pan until it starts to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally, and the mushrooms will get watery. Let cook until it starts to look dry again. Whisk in broth and flour, and cook—stirring as needed—until it thickens. If you make the gravy recipe, please feel free to leave a comment or give it a star rating at the bottom of this post!
    View Nutrition Facts


Leftover mushrooms? Add them to this Cauliflower Alfredo.
*If you’re a visual person like I am, be sure to watch the recipe video above, because it shows how to make the gravy!

Have you made this recipe?

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Published on November 3, 2021

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  1. Michelle says

    This mushroom gravy recipe was delicious! I’ve never made mushroom gravy before so don’t have anything to go by except for what I’ve had in restaurants but this one was really good! I will 100% be making it again.

    • CCNN says

      Excellent tasting gravy – but be aware that if you use the stated 2 tablespoons of flour, you are going to have a gooed up mess. I had to add an additional 1 cup of broth to thin it out to “gravy”. I tried this recipe 2 times, both times TOO MUCH FLOUR!.
      Now I make the recipe and automatically add the extra broth. BONUS: More gravy to love.
      We both love this gravy so much that last weekend I tripled the recipe and froze in muffins tins. Now when we want gravy during the week, I just reheat a frozen cup or two. ABSOLUTELY NO difference in taste or texture after being frozen!

  2. Laurie says

    I made this last night. I had reached for a packet and then remembered that I had mushrooms in the house and could make this recipe. It was so good. Quick and simple.

  3. Andrea says

    Looking forward to trying this out.
    On side note (unrelated to this recipe) I wanted to submit a recipe suggestion: Pancake Bread. It’s something that Trader Joe’s recently started carrying, and thought it would be a good one to be healthified and added to your site 🙂

  4. Marguerite says

    This is my go to now for baked potatoes. Absolutely delicious. It is so full of flavor and thus is so satisfying. Thank you.

  5. Michele says

    This gravy came out perfectly. I added white wine and mushroom creamy soup by Imagine. So rich and creamy! Thanks so much.

  6. The Hen says

    This gravy is our new holiday standard! It’s easy to make and absolutely delicious. It was a hit at Thanksgiving and I’m tripling the recipe for our Christmas dinner. Amazing over mashed potatoes! I did throw about 1/4 cup of leftover white wine in with the mushrooms for a little extra magic.


    So definitely start the onions first and get them close to caramelized before adding the mushrooms. I am a rather versed at home cook so can usually glance at ingredient profiles, then go. However, here I should have read Katie’s tips. If you put the onions and mushrooms in at the same time, the mushrooms will cook and reduce more quickly while the onions will not cook thoroughly enough to keep pace with them. The undercooked onions, made my gravy taste sour and pungent. They definitely need to fully caramelize and reduce.

  8. Erin P says

    I made this recipe with no changes and it was WONDERFUL! Very simple, and the thyme gave it extra flavor depth! Thank you for posting it!

  9. Lynn Conti says

    First the lentil soup, now this. You’ve got yourself a new follower! I love things that are simple, yet yummy, and you seem to have mastered that. Thanks so much!

  10. Britney says

    Made this for breakfast to pour over packaged bake-at-home biscuits – turned out great! Super easy and forgiving recipe. Not too heavy either.

  11. Anita says

    Made this for biscuits and it was absolutely yummy! Great easy recipe. I added a little chickpea flour as well

    • Jason Sanford says

      Most likely, as it’s only used to thicken. Just play around with the amount. And be sure to report back with results!

  12. Becky says

    I was looking for a easy and quick recipe and this was perfect. It was delicious! I added one cup beef broth instead of the vegetable broth. I will definitely make again!

  13. Vanessa says

    The flavor was outstanding! I tried coconut flour for the thickener and it was quite grainy. Would make again but with a different thickener. Again, flavor great. Super easy!

  14. James says

    That recipe was on point! Having good vegetarian recipes like this definitely helps people trying to eat less meat or fish. I just polished off a bowl of mashed taters and topped it off with that mushroom gravy. Excellent!

  15. Tess says

    I had almost given up on finding a recipe for mushroom gravy that didn’t include Worcestershire sauce and/or heavy cream. This gravy was delicious and “fancy,” yet simple to make, and my son and I loved it. I diced up a small bit of leftover roast beef to add just as the gravy finished cooking and served it over wild rice and brown rice. This is definitely going on my recipe list!

  16. Elise says

    This gravy came out amazing!!! I’ve never made mushroom gravy before and we absolutely loved it. Can’t believe how easy it was too. Thanks so much

  17. Scott says

    I’ll taste the gravy at lunch tomorrow on a Beyond Burger but I never made gravy before…and probably still haven’t. I was prepared to add flour a little at a time, whisking the whole way, but the video showed just sprinkling the flour over the whole pan of mushrooms so I did that and ended up with a lot of flour flumps all in there. Tried breaking them up with the spatula but it wasn’t working out. So into the food processor it went. I may have made tapenade more than gravy at this point, but if it still tastes good on the burger… 🤣. We will see tomorrow

    • Scott says

      Oh my…..even though my execution was poor, it was so tasty and flavorful. One change I made that I think really made it special was I used smoked onion salt instead of regular salt. I bought it from a local boutique that specializes in quality olive oils and vinegars and seasonings. So delicious. I will definitely try it again to see if I can get it right

      • CCK Media Team says

        Thank you so much for trying it, and your blended version sounds really good haha! The onion salt sounds amazing.

    • CCK Media Team says

      Honestly we haven’t tried it, so it might work but we can’t say for certain. Be sure to report back if you try! Or if you have a different keto thickener that you use, maybe try that? We had success using a tiny amount of xanthan gum for the flour so that might be an idea for you?

    • Cindy Ward says

      I made it Almond flour tonight the taste was great but it came out a little grainy, so if you done mind that go for it.

  18. Evelyn says

    5 stars
    We saw this in an email this morning and went out right away to buy the mushrooms (had all the other ingredients already). It’s currently on the stove as my daughter is stirring but I took a taste and already can tell this recipe is a keeper!

  19. Cleo says

    4 stars
    The mushroom gravy was very good – really enjoyed it.
    I did make a slight adjustment to the recipe by adding the flour first to the mushrooms, then adding the liquid (I used vegetable broth) slowly afterwards, stirring frequently. The results were a very smooth and creamy gravy.

  20. Anna says

    5 stars
    Thank you for creating this recipe. It was great with dinner last night and we are planning to make it again for our vegetarian Thanksgiving dinner.

  21. Tim says

    5 stars
    I made this just as written. Quick and easy, and amazingly good! Spent more time slicing mushrooms than cooking. I used cremini for a little extra flavor. Next time I will make a slurry with the broth and flour to avoid any lumps. This is going to be cooked a lot in my house!

4.88 from 91 votes (76 ratings without comment)

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