Mushroom Gravy

A rich, savory vegetarian gravy with browned mushrooms, onion, thyme, and vegetable broth—perfect over mashed potatoes, biscuits, or meatless loaves.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 12 ounces cremini mushrooms
• 1 small yellow onion
• 4 tablespoons unsalted butter
• 1 4 cup all-purpose flour
• 3 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon soy sauce

Cooking instructions

1. Wipe the mushrooms clean and thinly slice them. Finely chop the onion. (about 5 min)
2. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until their moisture evaporates and they are deeply browned, 7 to 9 minutes. (about 9 min) — Medium-high heat
3. Reduce the heat to medium and add the remaining 2 tablespoons butter and the onion. Cook until the onion softens, about 4 minutes. (about 4 min) — Medium heat
4. Sprinkle in the flour and stir constantly for 1 minute, until no dry flour remains and the mixture smells lightly toasted. (about 1 min) — Medium heat
5. Gradually whisk in the vegetable broth. Stir in the thyme, salt, pepper, and soy sauce. Bring to a gentle simmer and cook, stirring often, until thick enough to coat a spoon, 5 to 7 minutes. (about 7 min) — Gentle simmer
6. Taste and adjust the salt and pepper. Serve hot over mashed potatoes or a meatless loaf. If the gravy becomes too thick, whisk in warm broth 1 tablespoon at a time. (about 2 min)