A delicious and easy-to-make Mushroom Gravy that’s an excellent plant-based alternative for your Christmas roast. Deep in colour and flavour and ready in under 20 minutes — a simple, gluten-free and vegan gravy you’ll be proud to serve.
Recipe Difficulty – Very Easy
Table of Contents
- 📋About The Recipe
- 👨🏻🍳Why Make This Recipe
- 🥘Ingredients to make mushroom gravy
- 🔪How to make mushroom gravy
- 👪Recipe FAQ’s
- 💭Top Tips
- 🍽Serving Suggestions
- 🥡Preparing Ahead And Storing
- Best Mushroom Gravy Recipe
📋About The Recipe
This mushroom gravy is quick, rich and full of umami — a great replacement for meat-based gravies. It uses common pantry ingredients and comes together in under 20 minutes, so it’s perfect for busy holiday cooking or any Sunday roast.
With just ten main ingredients plus salt and pepper, the gravy is straightforward and reliably tasty. Use it year-round; it’s not just for special occasions. Guests will be impressed when you tell them it’s homemade.
👨🏻🍳Why Make This Recipe
- Super easy – Great for beginner cooks.
- Only 20 minutes – Fast to prepare and ideal as a last-minute addition.
- Simple ingredients – Most items are likely already in your pantry or easily found locally.
- Bragging rights – Homemade gravy always impresses at the table.
- Deep flavour – Mushrooms and tamari build umami, while cacao and herbs add complexity.
- Gluten-free & vegan – Suitable for a variety of dietary needs.
🥘Ingredients to make mushroom gravy
- Mushrooms – Chestnut mushrooms are recommended for their nutty flavour, but button or portobello also work.
- Tamari – A gluten-free soy sauce alternative that adds umami and colour.
- Cacao powder – Adds depth and helps create a rich gravy colour; use unsweetened cacao.
- Corn flour – Thickens the gravy and keeps it gluten-free.
- Vegetable stock – Adds savoury depth; mushroom stock is an optional substitute for extra mushroom flavour.
- Rosemary & Thyme – Fresh herbs elevate the overall flavour.
- Olive oil – Use another neutral oil if preferred.
🔪How to make mushroom gravy
Step 1: Finely dice the onion, crush the garlic, slice the mushrooms and chop the herbs.
Step 2: Heat oil in a pot over medium heat. Add garlic, onion, mushrooms and herbs with a pinch of salt and fry, stirring, for about 5 minutes until the mushrooms soften.
Step 3: Add vegetable stock, tamari and cacao powder, stirring to combine. Whisk in corn flour to prevent lumps, then simmer for about 10 minutes until the gravy reaches your desired thickness.
Step 4: Strain the mixture through a sieve into a jug, pressing to extract the liquid. The gravy is now ready to serve.
👪Recipe FAQ’s
Common questions about this mushroom gravy:
Yes. Store in a sealed container in the fridge for a few days and reheat gently on the stovetop. For longer storage, cool, freeze in a sealed container, then thaw and reheat when needed.
Chestnut mushrooms are a great choice for their flavour and value, but button or portobello mushrooms can also be used.
No. You can leave the gravy rustic with bits in it; just chop the aromatics finely if you prefer a less chunky texture.
Yes. Substitute 1 tablespoon fresh herbs with about 1 teaspoon dried herbs.
💭Top Tips
- Deglaze the pan after frying the vegetables: add a splash of stock and scrape up the browned bits (fond) to boost flavour.
- If you strain the gravy, fry and reserve a few mushroom slices to use as a garnish for a nicer presentation.
- Swap veg stock for mushroom stock if you want a stronger mushroom taste.
- Use tamari (not regular soy sauce) if you need the gravy to be gluten-free.
🍽Serving Suggestions
Some great dishes to serve with this mushroom gravy:
- Poured over a nut roast or a lentil wellington.
- Drizzled on rosemary roast potatoes or smashed Brussels sprouts.
- Alongside gluten-free and vegan Yorkshire puddings.
🥡Preparing Ahead And Storing
This gravy stores well. Refrigerate in a sealed container for a few days and reheat gently on the stovetop until simmering. For longer storage, cool completely, freeze in an airtight container, then thaw and reheat when needed.
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Best Mushroom Gravy
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 1 large red onion, sliced
- 375 g chestnut mushrooms, sliced
- 3 sprigs rosemary, chopped
- Large handful fresh thyme, chopped
- 500 ml veg stock
- 1 1/2 tbsp tamari
- 2 tbsp corn flour
- 1 tbsp cacao powder
- Salt & pepper
Instructions
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Finely dice the onion, slice the mushrooms and finely chop the herbs.
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Heat a small pot over medium heat, add olive oil, onion, garlic, mushrooms, rosemary and thyme with a pinch of salt. Fry for 5 minutes until the mushrooms soften.
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Add 500ml stock, 1 ½ tbsp tamari and 1 tbsp cacao powder and mix together.
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Whisk in 2 tbsp corn flour to avoid clumps.
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Simmer for roughly 10 minutes or until it reaches your desired consistency.
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Strain through a sieve into a jug, pressing to extract all the liquid, and serve.
Notes
- Deglaze the pan with a splash of stock to lift the browned bits for added flavour.
- Reserve a few fried mushroom slices to use as a garnish if you strain the gravy.
- Use mushroom stock for a more intense mushroom flavour when available.
- Choose tamari for a gluten-free option; regular soy sauce contains gluten.
Make This Vegan Gravy In Advance:
- Cool and store in a sealed container in the fridge, then reheat gently.
Leftovers:
Freeze any leftovers in an airtight container. Thaw and reheat until piping hot.
Nutrition
