clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mushroom Gravy (Vegan) in Saucepan

Mushroom Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 to 8 servings 1x


This make-ahead mushroom gravy recipe is full of the best, rich, savory flavors and naturally vegetarian (and vegan).


  • 3 tablespoons butter (or vegan butter), 
  • 1/2 cup diced white onion, diced
  • 1 pound baby bella mushrooms, sliced
  • 2 large cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 2 1/2 cups vegetable stock
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons white miso paste*
  • fine sea salt and freshly-cracked black pepper


  1. Sauté the veggies: Heat 2 tablespoons butter in a sauté pan or saucepan over medium-high heat until melted.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the mushrooms and garlic and sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and the excess liquid has mostly evaporated.  Add the flour and gently toss it with the mushrooms for 1 minute.
  2. Deglaze the pan. Stir in the white wine and use a wooden spoon to gently scrape up any browned bits that have stuck to the bottom of the pan.  Add in the vegetable stock and thyme, and gently stir until no more flour clumps remain.  Continue cooking until the gravy reaches a simmer and thickens, then reduce heat to low.
  3. Add the miso. Briefly transfer about 1/3 cup of the gravy broth to a separate bowl and whisk it with the miso until smooth.  Add the mixture back to the gravy along with the remaining 1 tablespoon of butter, and stir until combined.
  4. Season. Taste the gravy and season with salt and pepper, as needed.  If the gravy is too thick for your liking, feel free to also add in extra veggie stock to thin it out.  (Note that the gravy will thicken more as it cools.)
  5. Serve. Serve warm and enjoy!


Storage instructions: To store the leftover gravy, let it cool to room temperature.  Then transfer the gravy to a sealed food storage container and refrigerate for up to 4 days.  Gravy can be reheated either in a saucepan over medium-low heat or in the microwave.

Miso paste alternatives: If you don’t happen to have miso paste on hand, you are welcome to sub in a teaspoon or two of soy sauce or nutritional yeast, to taste, to add some extra umami flavor to the gravy.  Or you can just omit these ingredients entirely.