Mushroom Savory Herb Gravy (Printable View)
Rich mushroom and herb sauce ideal for topping mashed potatoes, meats, or vegetables.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 ounces cremini or button mushrooms, sliced
→ Liquids
05 - 2 cups vegetable broth
06 - ½ cup whole milk or plant-based milk
07 - 2 tablespoons soy sauce
08 - 1 tablespoon vegetarian Worcestershire sauce
→ Thickeners & Seasonings
09 - 3 tablespoons all-purpose flour
10 - ½ teaspoon dried thyme
11 - ½ teaspoon dried sage
12 - ½ teaspoon freshly ground black pepper
13 - Salt, to taste
# How to Make It:
01 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté until translucent, approximately 3 minutes.
02 - Add minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are browned and tender, about 8 minutes.
03 - Sprinkle flour evenly over the cooked vegetables. Stir to coat and cook for 1 to 2 minutes to eliminate the raw flour taste.
04 - Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming.
05 - Add milk, soy sauce, Worcestershire sauce, dried thyme, dried sage, and black pepper. Stir thoroughly to combine.
06 - Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the gravy thickens to the desired consistency, approximately 5 to 7 minutes.
07 - Taste and adjust salt as needed. Serve hot over mashed potatoes, roasted meats, or vegetables.
# Expert Suggestions:
01 -
- It comes together in about thirty minutes, which means you can make it while everything else is finishing on the stove.
- One pot, honest flavors, and the kind of silky texture that makes people think you've been cooking all day.
- Works beautifully whether you're vegetarian, vegan with a few swaps, or feeding a mixed table.
02 -
- The flour-to-liquid ratio matters—if your gravy breaks or becomes grainy, it usually means the heat was too high or you added the liquid too quickly, so keep the temperature steady and stir constantly when pouring in the broth.
- Mushrooms release water as they cook, which is why they shrink so much—this is normal and actually helps create a more concentrated, flavorful gravy.
03 -
- Brown your mushrooms properly by giving them space in the pan; crowding them steams them instead, and you lose that rich, concentrated flavor.
- Keep your heat at a gentle simmer during the final cooking—a rolling boil can break the emulsion and make your gravy grainy instead of smooth.