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Vegetarian Gravy for Your MeatlessThanksgiving

vegetarian mushroom gravy

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And now for the vegetarian mushroom gravy that I promised you in yesterday’s post! This gravy is a must for the meatless Thanksgiving table. It’s so rich and savory that you’ll swear there’s something dead in there—but it’s 100% carcass-free.

While you can use plain old water to make this gravy, a flavorful mushroom broth will yield a much tastier result. You can find mushroom broth in many supermarkets—or make your own with a mushroom base like this one made by Better Than Bouillon. A flavorful vegetable broth will work fine too. Even better, use your reserved porcini-soaking water from yesterday’s Vegetarian Wild Mushroom “Meatloaf.”

As for the mushroom prep, you can chop them to whatever size you like—fine, chunky, or a combo. I chopped them by hand, rather than in the food processor, because I wanted the pieces to be small but not too small (see photo). But you can do it however you like.

Special thanks to Dorothy Corder for the inspiration, and for many wonderful years of gravy-filled Christmas dinners!

More Thanksgiving recipes you’ll love

vegetarian mushroom gravy

Savory Vegetarian Mushroom Gravy

Robin Donovan
This rich, savory gravy can be made a couple of days in advance and kept in the fridge. Reheat on the stovetop or in the microwave, adding a little extra broth to thin. After thinning, you might want to adjust flavors by adding a dash more salt, pepper, soy sauce, lemon juice, and/or mushroom base.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Sauce Recipes
Cuisine American
Calories 165 kcal


  • 6 tablespoons butter ¾ stick, divided
  • 1 medium onion
  • 2 large garlic cloves minced
  • ¾ pound domestic mushrooms e.g., button, cremini, portobello, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup sherry or wine
  • ¼ cup flour
  • 3 cups liquid water, broth, or reserved porcini liquid from yesterday's [Mushroom Meatloaf post]
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce


  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
  • When butter is bubbly but not burning, add onions and cook, stirring occasionally, until onions are nicely browned and even a tiny bit burnt (8 to 12 minutes).
  • Add garlic, mushrooms, salt, and pepper. Cook, stirring occasionally, until the juices from the mushrooms have been released and mostly cooked off.
  • When the pan begins to get dry, deglaze with sherry or wine, continuing to cook for about minute more to let the sherry or wine reduce.
  • Remove from heat.
  • Transfer the mushroom mixture to a bowl and set aside. Give the pan a quick wipe with a paper towel and return to a medium-low heat. Melt the remaining 4 tablespoons of butter in the pan. Whisk in flour and continue to cook, stirring vigorously, until roux resembles a thick paste and is a light golden color (3 to 5 minutes). Add broth or other liquid, whisking thoroughly to smooth out the flour lumps. Increase heat to medium-high, add mushroom mixture back to the pan, and bring to a boil. Reduce heat and simmer, uncovered, until somewhat reduced (7 to 10 minutes). Stir in lemon juice and soy sauce. Taste and adjust seasonings if necessary.


Serving: 1Calories: 165kcalCarbohydrates: 11gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 33mgSodium: 481mgFiber: 1gSugar: 3g
Keyword vegetarian mushroom gravy
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By on November 4th, 2011


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

4 thoughts on “Vegetarian Gravy for Your MeatlessThanksgiving”

  1. I made this for Thanksgiving for my vegetarian sister. Both her, myself, and another friend I had over who tried it really liked it. It was a little on the rich side though so I might cut 2 tablespoons of butter if I make it again. I used the good wine that we were drinking for dinner and I think that kicked it up a notch.


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