Smother mashed potatoes with our mouthwatering vegan porcini mushroom gravy. It's so silky, rich and savory that even meat eaters love it! Made with just 10 ingredients, it's dairy-free, meat-free, and has a gluten-free option.
Published Nov. 5, 2014 and updated Nov. 12, 2019.
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THE BEST PLANT-BASED MUSHROOM GRAVY
This vegetarian mushroom gravy recipe is so rich and delicious. It has a wonderful umami flavor, thanks to the dried porcini and portobello mushrooms. And the fresh herbs balance the earthiness of the mushrooms beautifully.
Additionally, because we strain the pieces of the mushrooms out of the gravy, we think that those who don't like mushrooms because of their texture, will love this gravy.
Give it a try and let us know if we're right.
HOW TO PREPARE DRIED PORCINI MUSHROOMS FOR VEGAN MUSHROOM GRAVY
To make this stellar gravy you'll want to start with the dried porcini mushrooms.
We use dried because they have a concentrated flavor that adds so much more to the gravy than fresh would.
- Soak them in boiling hot water for thirty minutes so they plump up and the water turns a deep brown. Warning, they are really earthy, and they smell like the musty woods that they were grown in. Don’t be alarmed, they won’t taste like that once they’re cooked.
2. While the mushrooms are cooking start sautéing the onion, shallot, and garlic in the oil (feel free to use water or broth to cook these, although the oil will give them more flavor). The combination of these ingredients will make your mouth water, and your house will smell soooo good!
Deglaze the pan with a few splashes of the no-chicken broth. It’s vegan, but it tastes like chicken broth. You could use vegetable broth, but I really like this for making gravy.
3.Now add the Portobello mushrooms and cook them until they begin to release their water and start to brown. Once that happens you can pour the porcini mushrooms, along with the water they soaked in, into the pan.
Add the no-chicken broth and bring it to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Are you ready to make gravy? Let's go.
HOW TO MAKE VEGAN MUSHROOM GRAVY
- Put a fine strainer over a large bowl and pour the mixture into it. As you can see, the broth is a rich, dark, gorgeous brown. Perfect for pouring over white potatoes!
- Put the broth back in the pan that you cooked the mixture in and bring to a boil. To thicken it you’ll need to mix two tablespoons of flour with ¼ cup of water. Make sure the flour is completely dissolved before you pour it into the broth.
2.Add the flour mixture to the broth and whisk vigourously. Keep whisking until it thickens. Strain it into the bowl one more time to make sure that any stray pieces of flour that may remain don’t go into the gravy bowl.
Now pour it into a gravy boat and start smothering those potatoes!
NOTE: TO MAKE THIS GLUTEN-FREE MUSHROOM GRAVY, USE CORNSTARCH INSTEAD OF FLOUR TO THICKEN IT.
WHY MUSHROOM GRAVY IS BETTER
Before I went vegan I wasn’t a big fan of gravy. It was too greasy for me, you know, animal fat and all.
But this, this is different. It’s rich and creamy like gravy is supposed to be, but it has a lighter, fresher taste and texture.
Your non vegan friends will love this!
It’s also healthier. There isn’t anything in it that will clog your arteries. Who wouldn’t like that?
To make it even healthier, you can make this gravy without oil. Just cook the veggies in water or broth.
Because we used dried, then re-hydrated porcini mushrooms, the solids that are leftover may be a little tough. We recommend chopping the solids up into small pieces and putting them in pasta or a soup.
CAN YOU MAKE MUSHROOM GRAVY AHEAD OF TIME?
You can make it a day or two ahead of time. Be sure to store covered in the refrigerator.
If you want to freeze it, store it in an airtight, freezer safe container for up to 3 months.
WHAT TO SERVE WITH MUSHROOM GRAVY
Make our recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Porcini Mushroom Gravy
- 1 strainer
- 1 skillet
- 1 stove
- ½ cup dried wild porcini mushrooms
- 2 tablespoon olive oil SEE NOTE
- 1 medium red onion finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 ounces Portobello mushrooms sliced
- 1 ¾ cups no-chicken broth SEE NOTE
- 2 tablespoon flour + ¼ cup of water Whisked until if forms a thick paste SEE NOTE
- salt and pepper to taste
- Put the½ cup dried porcini mushrooms in a small bowl and cover with 3 cups of hot water. Let soak for 30 minutes.
- Whisk the 2 tablespoon flour with the ¼ cup water until smooth and creamy. Set aside.
- Heat the 2 tablespoon olive oil (or 3 tablespoon water or vegetable broth) in a medium skillet over medium-high heat. When the oil is hot, add the onions and mushrooms and cook for 7 minutes ,or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and cook for one to two minutes, or until it just begins to brown..
- Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the 1 ¾ cups of no-chicken broth and the rosemary and thyme and bring to a boil. Reduce heat to simmer and cook for 15 minutes.. It's normal for the liquid to reduce during this time, but you don't want it to evaporate too much, so make sure that the heat is low.
- Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom gravy back into the pan and bring to a low boil. Whisk in the flour mixture and continue whisking until the gravy thickens Add the salt and pepper to taste and stir for another minute.
- Strain the gravy one more time if needed to make sure that it’s smooth and creamy.
- Don’t throw the solid mushroom mixture away. Remove the herbs and finally chop it, then serve as a side dish, or save it to toss with pasta or quinoa.
- If you don't cook with oil, substitute with 3 tablespoon of water or broth. Add more as needed. The flavor will not be as rich.
- If you can't find no-chicken broth, feel free to use vegetable broth.
- For a gluten-free version, use cornstarch instead of flour. Gluten-free flour may result in a gritty texture.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator and reheat on the stove.