Easy Mushroom Gravy

Name: Easy Mushroom Gravy
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 medium shallot (minced); 4 garlic cloves (minced); 16 ounces mixed mushrooms (chopped (shiitake, baby bella and white mushrooms)); ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 cups vegetable stock; 2 tablespoons fresh parsley (chopped)

By Reed Dunn

Sep 18, 2025

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Gravy is often the unsung hero of Thanksgiving — it ties the whole plate together. This Easy Mushroom Gravy is rich, savory and completely meat-free, making it a perfect addition for vegetarian guests.

I’ve been making mushroom gravy for years to pour over creamy mashed potatoes and my favorite mushroom stuffing on Thanksgiving Day. The more ’shrooms the better, if you ask me. This easy mushroom gravy recipe also works well as a creamy sauce to top salmon and traditional proteins, too. Think of it as your go-to gravy for the holidays or anytime you need to give your plate a little flavor boost.

The recipe is flexible, too. You can mix-and-match the mushrooms you use, though I like to add at least a handful of shiitake mushrooms for a deep, rich flavor.

What You’ll Need for Mushroom Gravy
How to Make Easy Mushroom Gravy
Recipe Tips & Suggestions
Make-Ahead Recommendations
Frequently Asked Questions
Easy Mushroom Gravy Recipe

What You’ll Need for Mushroom Gravy

This Easy Mushroom Gravy comes together with simple, wholesome ingredients that add big flavor.

Butter & olive oil – The base that gives richness and depth.
Mixed mushrooms – A combination of cremini, shiitake, or button mushrooms works well.
Shallot & garlic – Adds sweetness and savory aromatics.
Herbs & spices – Dried oregano, thyme, kosher salt, and black pepper for balance.
All-purpose flour – Helps thicken the gravy. Substitute 1:1 gluten-free baking flour or cassavaflour for gluten-free.
Vegetable stock – Builds a silky, flavorful sauce. I prefer to use homemade or low-sodium stock to control the amount of salt.
Fresh parsley – Stirred in at the end for brightness and a pop of color.

How to Make Easy Mushroom Gravy

Start with the base
Melt the butter and heat olive oil in a large skillet over medium-high to high heat. Once hot, add the chopped mushrooms and cook for 7 to 10 minutes, stirring occasionally, until they release their juices and begin to brown.

Build the flavor
Reduce heat to medium. Stir in the minced shallot and garlic, cooking for 2 to 3 minutes until aromatic. Season with oregano, thyme, salt and black pepper.

Thicken the gravy
Sprinkle in the flour and stir well, cooking for about 1 to 2 minutes to remove the raw flour taste.

Add the stock
Pour in the vegetable stock one cup at a time, stirring and letting it come to a simmer before adding more. Continue until all 3 cups have been added.

Simmer until rich
Let the gravy cook for another 3 to 5 minutes, or until it thickens to your liking. Remember, it will continue to thicken as it cools.

Finish & serve
Remove from the heat and stir in fresh chopped parsley. Spoon generously over mashed potatoes, stuffing, roasted veggies or your favorite holiday main course.

Recipe Tips & Suggestions

Choose your mushrooms: Shiitakes bring bold flavor, but cremini or baby bellas also work beautifully. I like to mix varieties for a more complex taste and texture.
For a thicker gravy: Simmer the gravy for a bit longer, or make a slurry – 1 teaspoon cornstarch mixed with 2 teaspoons cold water – and whisk it in at the end.
Make it extra hearty: Add 1 teaspoon of soy sauce to deepen and enrich the flavor.
Vegan option: Swap butter or ghee for olive oil or vegan butter.
Creamier texture: Chop your mushrooms into even smaller pieces, or use an immersion blender to smooth out some of the pieces. You can even stir in a splash of almond milk for a creamier gravy, if you choose.

Make-Ahead Recommendations

The holidays are busy, so having gravy ready to go is a lifesaver. If you’re preparing for Thanksgiving or just want to have a side of easy mushroom gravy at the ready, here are my tips.

Prepare ahead: Make the gravy up to 3 days in advance. Store in an airtight container in the refrigerator.
Reheat gently: Warm in a saucepan over medium-low heat, whisking in a splash of broth or almond milk to loosen if it thickens too much.
Freeze for later: This mushroom gravy recipe freezes well. Cool completely, then freeze in a freezer-safe container like silicone portion molds for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Substitute all-purpose flour with cassava flour or 1:1 gluten-free baking flour. Either will thicken the roux just as well.

How can I add creaminess to the gravy?

You can whisk in a splash of whole milk or heavy cream at the end to enrich the creaminess of the gravy. If you’re dairy-free, try almond milk or the milk alternative of your choice.

What can I serve with mushroom gravy?

It’s perfect over mashed potatoes, roasted veggies, stuffing, baked sweet potatoes or even a veggie burger patty.

My gravy isn’t thickening – what should I do?

Simmer it a bit longer to reduce more of the liquid, or whisk in a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) until thickened.

Now that you’ve mastered how to make mushroom gravy for Thanksgiving, you can impress guests with the most important sauce on the table.

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.