5 from 2 votes

Vegetarian Gluten-Free Mushroom Gravy

You can make this creamy, earthy gluten-free mushroom gravy in minutes with just 6 ingredients and a single skillet. Serve with gluten-free biscuits, over mashed potatoes, and bring a vat of it to holiday feasts.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 servings
Author: The Bojon Gourmet


  • 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


  • 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.


Make ahead: This gravy tends to lose its thickness when chilled and reheated. But you can prepare and/or cook the mushrooms and shallots ahead of time to ease day-of prep. Just finish the gravy on the stove within 2 hours of dinner.


Calories: 95kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 319mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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