This mushroom gravy recipe will take your mashed potatoes to a whole new level! It’s vegan, but even meat lovers will fall for its rich, savory flavor.
I’ve had a mushroom sauce recipe on my to-make list for years. After trying this one, all I can think about is: “What took me so long?!“This mushroom sauce is rich, velvety and full of savory flavors. It’s totally vegan, but it will give any meat or butter sauce a run for its money. Whenever I make it, I always eat a few spoonfuls straight from the pan. It’s that good! Pour it on mashed potatoes once, and you’ll never want to eat them any other way.
Vegan Mushroom Sauce Recipe Ingredients
This mushroom sauce recipe is made with a handful of basic ingredients:
- Mushrooms, Of course! They add hearty texture and umami flavor to this mushroom sauce recipe.
- Shallot and garlic – For a tangy, savory depth of flavor.
- Tamari or soy sauce – If you did my Vegetarian burger Or Sautéed mushrooms, you know I love cooking tamari mushrooms. This really highlights their rich, savory flavor. Soy sauce will work here too, but be sure to use tamari if you need this sauce to be gluten-free.
- Rosemary and thyme – These herbs take this vegan mushroom sauce on top! Their fresh and aromatic flavors make it cozy and complex.
- All purpose flour – This makes the sauce very thick. (See recipe below for a gluten-free option.)
- Vegetables soup – This gives body to the sauce.
- extra virgin olive oil – For wealth.
- And sea salt and fresh black pepper – To bring out all the flavors!
Find the complete recipe with measurements below.
This mushroom sauce reheats perfectly, so feel free to make it a day or two in advance. It thickens as it sits, so you’ll probably need to add a little extra water or stock when you reheat it. Add more little by little until the sauce reaches the desired consistency. Season with salt and pepper to taste and enjoy!
Mushroom Sauce Serving Suggestions
This mushroom sauce would be a delicious addition to a Thanksgiving or holiday dinner. I love it with classic accompaniments like Padding And roasted Brussels sprouts, but like any good gravy recipe, it’s best with mashed potatoes. Pour it over my traditional Roasted Garlic Mashed Potatoes, or try a ready-made puree instead. This vegan mushroom sauce would be a perfect topping for my Mashed cauliflower Or From mashed parsnip.
If you have any leftovers, stir some cooked white beans in the sauce, pour it over creamy cauliflower puree, and enjoy it alone as a meal! In fact, I love this combination so much that I make it for dinner all fall and winter. Served with homemade focaccia Or crispy breadit’s satisfying, healthy and comforting.
More Favorite Holiday Recipes
If you like this recipe, try one of these holiday side dishes next:
And for more tasty vegan recipes, check out this post!
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Heat the olive oil in a large skillet over medium heat. Add shallot and cook until soft, about 4 minutes.
Add mushrooms and cook until tender, about 8 to 10 minutes. Stir in tamari, garlic, thyme and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
Add broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
Make this recipe gluten-free: Omit the flour in step 2. At the end of step 3, pour a few tablespoons of liquid into a small bowl. Add 2 tablespoons cornstarch and stir until smooth. Return this mixture to the pan and stir until the sauce thickens.