You can make this creamy, earthy gluten-free mushroom gravy in minutes with just 6 ingredients and a single skillet. This shiitake mushroom gravy is part of my gluten-free vegetarian Thanksgiving menu. Get all the recipes here!
Warm chocolate chip cookies and a glass of cold (plant) milk. Ice cream and fruit crisp (or cobbler). Pancakes and maple syrup. You can’t have one without the other; that would just be wrong. Same goes for mashed potatoes and gravy on Thanksgiving.
I’m excited to share this stupid easy mushroom gravy recipe today. Pared down to the basics but full of luscious, umami flavor, this gluten-free gravy comes together in a snap. Ladle it over green goddess mashed potatoes. Use it to top life-changing gluten-free biscuits. Serve it alongside lentil loaf. And don’t forget to bring a vat to Thanksgiving.
Ingredients for Gluten-Free Vegetarian Mushroom Gravy
- Mushrooms are the star of this show. I prefer shiitake mushrooms but you can use any variety you like, from simple brown or white button mushrooms to top-shelf fresh chanterelles or porcini.
- Butter cooks the mushrooms until rich and golden. Vegan butter works too!
- Shallot adds depth and flavor.
- Cornstarch thickens the gravy, giving it a clear, silky texture.
- Vegetable stock or bouillon adds flavor. I prefer this Not-Chick’n bouillon for its neutral taste, but you can use any stock you like the flavor of. If using salted stock or bouillon, don’t add any salt until the end. If you’re sensitive to sodium, choose a low-sodium option. My bouillon of choice is super salty and seasons the gravy just to my taste without adding any extra salt.
How to Make Vegetarian Gluten-Free Mushroom Gravy
Start by melting butter in a skillet. Add thinly sliced mushrooms and cook until golden and tender. Stir in some finely chopped shallot and cook a bit longer. Now stir in the cornstarch, then vegetable stock and cream, if using. Cook, stirring, until the gravy thickens to your liking.
Taste, adjusting the seasoning to your taste. Resist the urge to eat the gluten-free mushroom gravy straight out of the pan like soup and pour it all over your dinner.
Optionally Vegan Mushroom Gravy
This mushroom gravy easily turns vegan by using plant based butter in place of the dairy butter (I prefer Miyoko’s brand). You can leave off the cream for a clear gravy, adding more broth if needed. Or you can use an unsweetened plant-based creamer or a splash of coconut milk in place of the cream.
Vegetarian Gluten-Free Mushroom Gravy FTW
This gluten-free mushroom gravy is rich, earthy, and a little creamy, with lots of big pieces of meaty mushrooms. Since I served it with herbaceous green goddess mashed potatoes here, I left out the traditional mushroom gravy herbs – sage and thyme. But you can absolutely add them in if you like.
However you finish this mushroom gravy recipe, you may find yourself craving it on other non-Thanksgiving nights of the year too.
Get the recipes for my vegetarian gluten-free thanksgiving feast here:
- Vegetarian Gluten-Free Stuffing with Leeks & Goat Cheese
- Marinated Grilled Tofu
- Maple Cranberry Sauce {refined sugar-free}
- Gluten-Free Apple Cake with Brown Butter & Hazelnut
- Roasted Delicata Squash with Brown Butter, Pomegranate & Pistachios
- Green Goddess Mashed Potatoes
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free vegetarian mushroom gravy, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Vegetarian Gluten-Free Mushroom Gravy
Print Recipe / Pin RecipeIngredients
- 3 tablespoons (45 g) unsalted butter (or plant butter)
- 6 ounces (170 g) cleaned, thinly sliced mushrooms such as shiitakes (about 4 cups)
- 3 tablespoons minced shallot or onion
- 2 tablespoons (15 g) cornstarch
- 2 cups (475 ml) vegetable stock, mushroom stock, or bouillon (low sodium if you prefer)
- 2 tablespoons (30 ml) heavy cream (or unsweetened plant-based creamer)
- salt, if needed
- freshly ground pepper
- herbs such as thyme, sage, or chives, to taste
Instructions
- Melt the butter in a wide skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden and tender, 8-10 minutes.
- Add the shallot and cook until tender, 3-5 minutes.
- Stir in the cornstarch to coat the mushrooms, then add the vegetable stock and cream. Simmer until thickened, stirring frequently, 2-3 minutes. Remove from the heat.
- Taste, adding salt, pepper, and/or herbs until you like the flavor. If the gravy is too thick, thin with a little extra broth. Serve warm.
- This gravy is best made soon before serving. You can cover the finished gravy and keep it at room temperature for up to 2 hours. Warm gently over low heat before serving.
Notes
Nutrition
More Mushroom Recipes:
- Cheesy Grits with Creamy Mushrooms
- Soba Noodle Miso Ramen with Shiitakes & Winter Veggies
- Stuffed Butternut Squash with Mushrooms & Quinoa
- Stir Fried Noodles with Mushrooms & Asparagus
- Winter Vegetable Mushroom Enchiladas
- Polenta Crusted Tart with Mushrooms & Asparagus
- Spring Vegan Miso Soup with Yuba Noodles
- Gluten-Free Dutch Baby with Mushrooms, Cheddar & Greens
- Gluten-Free Quiche with Asparagus & Mushrooms
- Chickpea Pasta with Mushroom Sauce
- Mushroom Goat Cheese Pizza
Delicious as always. Used Butter and shiitake stock I made from leftover stems. I served it over… steak. Sorry!! But planning on the greed goddess potatoes with this gravy next – leaning vegetarian through year end. Thanks as always for beautiful food, well made and with options.
Ha! No judgement, I’m so glad it was a hit. Thanks a bunch for trying my recipe and for the sweet words! <3