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Gravy being poured over a bowl of mashed potatoes.


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!

Course Side Dish
Cuisine American, Vegan
Keyword mushroom gravy, vegan gravy
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 60.3 kcal
Author Linda Meyer


  • 1/2 cup dried wild porcini mushrooms
  • 2 tbsp 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 3/4 cups no-chicken broth SEE NOTE
  • 2 tbsp flour + 1/4 cup of water Whisked until if forms a thick paste SEE NOTE
  • salt and pepper to taste


  1. Put the1/2 cup dried porcini mushrooms in a small bowl and cover with 3 cups of hot water. Let soak for 30 minutes.

  2. Whisk the 2 tbsp flour with the 1/4 cup water until smooth and creamy. Set aside.

  3. Heat the 2 tbsp olive oil (or 3 tbsp 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..

  4. Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the 1 3/4 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.

  5. 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.

  6. Strain the gravy one more time if needed to make sure that it’s smooth and creamy.

  7. 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.

Recipe Notes


  • If you don't cook with oil, substitute with 3 tbsp 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. 
Nutrition Facts
Amount Per Serving (3 tbsp)
Calories 60.3 Calories from Fat 33
% Daily Value*
Fat 3.65g6%
Saturated Fat 0.51g3%
Sodium 209.06mg9%
Potassium 139.26mg4%
Carbohydrates 6.57g2%
Fiber 0.95g4%
Sugar 1.85g2%
Protein 1.15g2%
Vitamin A 139.19IU3%
Vitamin C 2.62mg3%
Calcium 7.73mg1%
Iron 0.36mg2%
* Percent Daily Values are based on a 2000 calorie diet.