Mushroom Gravy Recipe
Everyone should have a vegan mushroom gravy recipe because there are some meals that just wouldn’t be the same without it.
Why bother making your own gravy?
Now admittedly, there are some very good, instant gravies out there and if I really don’t have time, I will use a vegan-friendly version like:
That said, without a doubt making your own gravy elevates any meal. And if you have a vegan mushroom gravy recipe that is relatively quick and easy to do, well, why wouldn’t you?
The depth and layers of flavour in a homemade gravy are pretty unbeatable. And even though you may be following a recipe, the flavour can always be enhanced by getting the caramelisation of the mushrooms just right, or adding that extra splash of Madeira!
Mushroom gravy is so versatile too, and you can even add some plant-based cream to the finished product for a touch of luxury.
What does it go with?
Where to start? The list of meals that are enhanced by a good mushroom gravy is endless, but here are some suggestions:
- Vegan Sausages and Mash
- Vegan Pie (I love Clive’s Mushroom Pie)
- Nut Roast
- Vegan ‘Beef’ Wellington (Head over to Edible Ethics for a great Wellington recipe)
- Potato and Mushroom Pie
- Vegetable gratin
- Thickened with cream for pasta
Why Choose this Recipe?
This is a quick, simple but delicious version that will have others thinking you have spent hours making it!
It is very versatile and you can swap ingredients in and out as you see fit, and you can make it gluten-free too.
You can even top up the mushrooms, add a little more flour or thickening agent at the beginning and use it as a pasta sauce, with or without the cream.
But it is with sausages and creamy mash that I think this really comes into its own. Prepare the ingredients for the mushroom gravy before you start the potatoes boiling, then you will have time to make the gravy so it’s ready to serve up with your sausages and mash.
See my Best Vegan Sausages article to see which ones are best for this dish.
Vegan Mushroom and Onion Gravy
- 1 Frying or Sauté Pan
- 1 Measuring Jug
- 1½ tbsp Oil - rapeseed, olive or sunflower OR same of vegan butter
- 2 large Banana Shallots, sliced thinly you can swap for a brown or red onion
- 150 grms Fresh Mushrooms, sliced I use Chestnut but you can use a mix
- 1 Sprig Fresh Rosemary and Thyme, leaves crushed and roughly chopped
- 1 Large Clove of Garlic, finely chopped or crushed
- 15 Grms Dried Mushrooms, rehydrated in 200ml of very hot water for 10 mins, then drained and roughly chopped - keep the soaking water to add to the stock I use Merchant Gourmet's Dried Mixed Mushrooms, but any combination of Porcini, Shiitake, or Wild is great
- 100 ml Vegan Madeira Wine, Marsala or Sweet Sherry Use Red or Dry White Vegan Wine instead for a less sweet flavour profile
- 1 rounded tbsp Plain flour See notes below for gluten-free options
- 500 ml Vegan Vegetable Stock I use Marigold
- 1 tbsp Hendo's, Tamari or Soy Sauce
- 1 tsp White Miso Optional
- 2 tbsp Vegan Creme Fraiche Or use a Cream Alternative, or Plant-Based Milk. This ingredient is optional but adds a richness to the gravy
- Heat the oil in a sauté pan over a medium heat
- Gently sauté the onion/shallots until they start to caramelise and soften
- Add the garlic and herbs if using and cook gently for 1-2 minutes
- Turn up the heat and add the fresh and rehydrated mushrooms, cooking for a couple of minutes until they start to soften and colour
- Add the madeira wine or alternative and allow to bubble until reduced to about a couple of tablespoons of liquid
- Turn the heat right down and add the flour to make a paste, stirring to remove any lumps
- Stir frequently to prevent burning and cook for a minute or two
- Gradually add the mushroom water (strained) and the stock, stirring out lumps as you go. If the lumps persist, use a whisk
- Bring to a gentle boil and then simmer for a few minutes, reducing it down if necessary
- Stir in the Hendo's/Tamari/Soy Sauce, the white miso (if using) and season - you may not need salt because of the saltiness of these ingredients, so taste first
- Finally, add the creme fraiche/cream or milk and serve