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Gravy being poured over a bowl of mashed potatoes.

Vegan Porcini Mushroom Gravy

You won't miss the meat juices in this gravy. The mushrooms and fresh herbs make an extraordinary gravy that will have you asking for seconds. Only 10 Ingredients!
5 from 4 votes
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Course: Side Dish
Cuisine: American, Vegan
Diet: Vegan
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 Servings
Calories: 60.3kcal
Author: Linda & Alex
Cost: $8


  • 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. 


Serving: 3tablespoon | Calories: 60.3kcal | Carbohydrates: 6.57g | Protein: 1.15g | Fat: 3.65g | Saturated Fat: 0.51g | Sodium: 209.06mg | Potassium: 139.26mg | Fiber: 0.95g | Sugar: 1.85g | Vitamin A: 139.19IU | Vitamin C: 2.62mg | Calcium: 7.73mg | Iron: 0.36mg
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