Vegetarian Mushroom Gravy
Learn to make restaurant-quality vegetarian mushroom gravy from scratch. Dried shiitake-infused broth and a deeply browned roux help create its rich, umami-packed flavor.
or read on for step-by-step instructions with photos
Restaurant-Inspired Vegetarian Mushroom Gravy
Mushroom gravy doesn't need to rely on meat to be rich and flavorful. By building depth at each stage, this vegetarian version turns out savory, silky, and full of earthy mushroom flavor.
I started making this gravy in restaurant kitchens, where we wanted a vegetarian option that felt every bit as rich and satisfying as a traditional beef gravy. To get there, we looked for ways to coax more flavor out of every component.
We took the time to infuse the vegetable broth with dried shiitakes, properly brown the roux and mushrooms, and really pay attention to the seasoning at the end. Those extra steps are more than worth it once you taste the finished gravy.
I'll take you through the exact same techniques I've used for years so you can make a restaurant-quality mushroom gravy at home.
Why This Mushroom Gravy Recipe Works
Dried shiitake-infused broth: Steeping dried shiitake mushrooms transforms vegetable broth into a flavorful base with far more depth and savory character.
Brown roux: Flour and butter cook together until deeply browned, creating a brown roux that adds toasted, nutty flavor while thickening the gravy.
Browned mushrooms: Cooking the cremini mushrooms until they're golden brown removes excess moisture and concentrates their earthy, savory flavor.
Layered seasoning: Soy sauce, miso paste, fresh thyme, and apple cider vinegar balance salt, acidity, and umami for a well-rounded gravy.
What You’ll Need
Mushroom Gravy Ingredients
Shiitake-infused broth
1 ounce dried shiitake mushrooms
2½ cups vegetable broth
Gravy
½ pound cremini mushrooms, sliced
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups shiitake-infused vegetable broth
1 tablespoon soy sauce or tamari
2 teaspoons fresh thyme leaves
½ teaspoon apple cider vinegar, plus more to taste
salt and black pepper, to taste
extra virgin olive oil, as needed
Optional umami boost
rehydrated shiitake mushroom caps from the broth, thinly sliced
1 teaspoon white or yellow miso paste
Equipment for Making Mushroom Gravy
Medium heatproof bowl with lid
Large measuring cup
Large skillet
Medium saucepan
Knife and cutting board
Whisk and silicone spatula
Makes: about 2½ cups gravy (2–4 servings)
Prep: 30 min Cook: 20 min
How to Make Vegetarian Mushroom Gravy
Step 1: Make the shiitake-infused vegetable broth
Bring the vegetable broth to a boil, then pour it over the dried shiitake mushrooms in a heatproof bowl.
Cover with a lid or plate and let steep for 20 minutes.
Step 2: Brown the cremini mushrooms
In the meantime, heat a drizzle of olive oil in a large skillet over medium-high heat.
Add the sliced cremini mushrooms and cook until all the moisture has evaporated and they’re deeply browned.
Transfer them to a bowl and set aside.
Step 3: Prep the shiitakes
Once the 20 minutes are up, remove the rehydrated shiitakes out of the broth with a spoon or tongs. Gently squeeze them over the bowl to return as much broth as possible.
Let the broth sit for a minute so any unwanted grit settles to the bottom, then carefully pour 2 cups into a large measuring cup, leaving the last little gritty bit behind.
If you're using the rehydrated shiitakes, trim away the tough stems first. Taste a cap to make sure it's tender, then slice them thinly and set aside. If you’re not a fan of their deep earthy flavor, or they seem too tough, you can discard them.
Step 4: Make the brown roux
Place a medium saucepan over medium heat and melt the butter. Add the flour and cook, stirring constantly with a spatula.
The roux will foam at first before turning smooth and glossy. Keep stirring until it smells nutty and becomes the color of peanut butter or milk chocolate, about 5–10 minutes.
Don't rush this step. A well-browned roux gives the gravy its deep flavor and rich brown color.
Step 5: Add the broth in stages
Turn the heat to medium-low. Add a small splash of the warm shiitake broth to the brown roux, stirring constantly with a spatula.
At first, the mixture will become very thick—this is completely normal. Continue adding the broth a little at a time, stirring until smooth and working out any lumps before adding more.
Once the gravy begins to loosen, switch to a whisk and gradually add the remaining broth until it’s completely incorporated.
If you notice any lumps at this stage, strain the gravy through a fine-mesh sieve.
Bring the gravy to a gentle simmer over medium-high heat and cook for about 5 minutes, stirring often, until smooth, glossy, and thickened.
Step 6: Check the consistency
Once the gravy has thickened, check that it coats the back of a spoon (nappe consistency). Draw a line through it with your finger—if the line holds and doesn't immediately run back together, it's ready.
If the gravy is too thick, whisk in a splash of water or extra broth if you have any. If it's too thin, let it simmer for another minute or two, then check again.
Step 7: Finish the mushroom gravy
Stir the browned cremini mushrooms back into the gravy, along with the sliced rehydrated shiitakes if you're using them.
Add the soy sauce, fresh thyme, apple cider vinegar, and optionally the miso paste.
Taste the gravy and season with salt and black pepper as needed. Adjust with a little more soy sauce to make it more savory or another small splash of apple cider vinegar to brighten the flavor.
Taste multiple times if needed, adjusting a little at a time until it's just right—this is how we dial in the flavor when making sauces in restaurants. Once you're happy with the seasoning, the gravy is ready to serve.
Why Dried Shiitakes Make Better Vegetarian Mushroom Gravy
If you've never cooked with dried mushrooms before, they may be the secret weapon you've been missing for deep flavor. They might not look like much, but they're one of my favorite ways to make vegetarian dishes taste rich and satisfying without relying on meat.
Mushrooms naturally contain glutamate, the same amino acid that gives foods like beef, Parmesan cheese, and tomatoes their savory flavor. Since fresh mushrooms are mostly water, you can probably imagine how much that flavor gets concentrated once they're dried.
But what's even more interesting is what happens when the mushrooms shrink. Their cell walls break down, producing another natural compound called guanylate. On its own, it's savory, but when it teams up with glutamate, it's like an umami multiplier.
So when you steep those dried mushrooms in hot vegetable broth, all that concentrated glutamate and guanylate transform the broth into a supercharged umami stock. The result is a broth with a deep, rich savoriness that's surprisingly close to the meaty flavor you'd normally get from beef broth.
The difference between regular vegetable broth and shiitake-infused broth is like the difference between fresh mozzarella and aged Parmesan. They're both cheese, but one has a depth of flavor the other doesn't even come close to.
Mushroom Gravy Variations
Cremini mushrooms: Wild mushrooms add even more earthy flavor and varied texture to the gravy. Try chanterelles, oyster mushrooms, lion's mane mushrooms, or any of your favorite varieties. Almost any mushroom will work, but I usually avoid white button mushrooms because they have the least flavor.
Dried shiitakes: Other dried mushroom varieties such as porcini, morels, black trumpets, and hen of the woods all make excellent choices. Porcini are probably my favorite, although they can be a little pricey and harder to find.
Make it gluten-free: Replace the flour with your favorite gluten-free flour blend for the roux, and use tamari instead of soy sauce. If you’re using miso paste, be sure to check that it’s gluten-free too, since some varieties are made with barley.
Make it vegan: Swap the butter for your favorite vegan butter to keep a similar richness, or a neutral oil like avocado oil will work but won’t give you that buttery flavor.
Fresh thyme: Rosemary gives the gravy a more woodsy flavor, while parsley or chives add a fresher finish.
Truffle oil: Finish the gravy with a few drops just before serving if you enjoy truffle flavor. A little goes a long way, so use it sparingly to avoid overpowering the gravy.
How to Store, Freeze, and Reheat Mushroom Gravy
Fridge: Let the gravy cool before transferring it to an airtight container. It will keep well in the fridge for up to 4 days.
Freezer: Freeze the gravy for up to 3 months in a freezer-safe container, leaving a little room for expansion. Thaw overnight in the fridge before reheating.
Reheating: Warm the gravy gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Since it thickens as it cools, stir in a splash of vegetable broth or water until it reaches the consistency you like.
Ways to Serve Vegetarian Mushroom Gravy
Poutine: Spoon it over crispy fries and cheese curds. It's easily one of my favorite ways to enjoy this gravy.
Mashed potatoes: You can't go wrong with mashed potatoes and gravy. The fluffy potatoes are the perfect base for soaking up every last bit.
Pasta: Leftover gravy makes a great pasta sauce. Toss it with cooked pasta, your favorite protein, and vegetables, and a splash of pasta water if needed to loosen it up.
Steak or roast meats: If you eat meat, this gravy goes perfectly with grilled steak, Thanksgiving turkey, or roast chicken.
Mushroom Gravy FAQs
Can I make this mushroom gravy ahead of time?
Absolutely. In fact, I think gravy tastes even better the next day after the flavors have had time to come together. Reheat it gently on the stovetop or in the microwave, adding a splash of vegetable broth or water if it has thickened.
Can I double this recipe?
Yes. Simply double all the ingredients and use a larger pan so the mushrooms have plenty of room to brown instead of steam. The cooking time will be about the same, though it may take a few extra minutes for the gravy to come to a simmer.
How do I keep my mushroom gravy from getting lumpy?
The key is adding the broth gradually while stirring constantly, especially at the beginning. The roux will thicken quickly and look almost like mashed potatoes at first.
At this stage, if you pour in too much liquid at once, the outside of the roux thickens before the flour in the middle has a chance to fully hydrate, trapping dry flour inside little lumps that are almost impossible to whisk out.
If all else fails, you can always strain the gravy through a fine-mesh sieve before adding the mushrooms.
Can I make this into a smooth mushroom gravy?
Of course. If you prefer a smooth gravy, simply omit the cremini mushrooms and discard the dried shiitakes after infusing the broth. You'll still get all the deep umami flavor without any pieces of mushroom.
Pin This Mushroom Gravy Recipe for Later
Vegetarian Mushroom Gravy Recipe
This vegetarian mushroom gravy gets its umami-packed flavor from a brown roux, caramelized mushrooms, and shiitake-infused broth.
Makes: about 2½ cups gravy (2–4 servings)
Prep: 30 min Cook: 20 min
Dietary Notes: Egg-free, Vegetarian
Mushroom Gravy Ingredients
Shiitake-infused broth
1 ounce dried shiitake mushrooms
2½ cups vegetable broth
Gravy
½ pound cremini mushrooms, sliced
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups shiitake-infused vegetable broth
1 tablespoon soy sauce or tamari
2 teaspoons fresh thyme leaves
½ teaspoon apple cider vinegar, plus more to taste
salt and black pepper, to taste
extra virgin olive oil, as needed
Optional umami boost
rehydrated shiitake mushroom caps from the broth, thinly sliced
1 teaspoon white or yellow miso paste
Quick Instructions for Vegetarian Mushroom Gravy
Infuse the broth. Bring the vegetable broth to a boil, pour it over the dried shiitake mushrooms in a heatproof bowl, cover, and let steep for 20 minutes.
Brown the mushrooms. While the shiitakes steep, brown the cremini mushrooms in a skillet over medium-high heat until all their moisture has evaporated and they're deeply browned, then remove from the pan and set aside.
Prep the shiitakes. After 20 minutes, remove the shiitakes from the broth and squeeze them over the bowl to return as much broth as possible. Let the broth sit for a minute so any unwanted grit can settle, then pour off 2 cups, leaving the last gritty bit behind. If using the rehydrated shiitakes, trim off the tough stems, then thinly slice them and set aside. If they're too tough or you don't enjoy their deep earthy flavor, you can discard them.
Make the brown roux. In a medium saucepan, melt the butter over medium heat, stir in the flour, and cook for 5–10 minutes, stirring constantly, until the roux smells nutty and is the color of peanut butter or milk chocolate.
Add the broth. Turn the heat to medium-low and stir a small splash of the warm shiitake broth into the roux with a spatula. Continue adding the broth a little at a time, stirring until smooth before adding more. Once the gravy begins to loosen, switch to a whisk and gradually incorporate the remaining broth. Bring to a gentle simmer over medium-high heat and cook for about 5 minutes, stirring often, until smooth, glossy, and thickened.
Check the consistency. Test the gravy by coating the back of a spoon and drawing a line through it—if the line holds, it's ready. If it's too thin, simmer for another minute or two. If it's too thick, whisk in a splash of broth or water.
Finish the gravy. Stir in the browned mushrooms, shiitakes if using, soy sauce, thyme, vinegar, and optional miso. Taste and adjust the seasoning with salt, pepper, extra soy sauce, or vinegar until it's just right, then serve immediately.
Helpful Tips for Mushroom Gravy
How to store: Mushroom gravy tastes even better the next day after the flavors have had time to come together. Store it in the fridge for up to 4 days or freeze it for up to 3 months. It will thicken as it cools, so add a splash of water or broth when reheating.
Avoid lumps: Adding the broth slowly is key. Start by stirring just a small splash of broth into the roux before adding more. Once the gravy loosens, switch to a whisk and gradually incorporate the remaining broth. If all else fails, strain the gravy through a fine-mesh sieve before finishing it with the mushrooms and seasonings.
Make it vegan: Replace the butter with vegan butter for a similar richness, or use a neutral oil if you don't mind losing a little buttery flavor.
Make it gluten-free: Replace the flour with an all-purpose gluten-free flour blend, use tamari instead of soy sauce, and make sure your miso paste is gluten-free if you're using it.
More Foundational Sauce Recipes to Try Next
Béchamel Sauce: Learn to make a smooth, creamy white sauce that's perfect for lasagna, casseroles, and more.
Mornay Sauce: Turn béchamel into a rich cheese sauce that's perfect for mac and cheese, croque monsieur, and gratins.
Velouté Sauce: Turn a simple blond roux and chicken stock into a silky, versatile sauce that's easy to build on for countless recipes.
Espagnole Sauce: Take your sauce-making skills to the next level with this French brown sauce that's perfect for steak, roasts, and special occasions.
San Marzano Tomato Sauce: This slow-cooked tomato sauce uses just 5 simple ingredients for rich Italian flavor. Make a big batch and freeze the leftovers for easy meals.
Did you try this mushroom gravy recipe?
Let me know how it turned out in the comments below or if you have any questions. I'd love to hear from you!
