Vegetarian Mushroom Gravy Recipe

The ultimate vegetarian Mushroom Gravy is here. It’s packed with earthy umami notes, velvety texture – the perfect counterpoint to any main course.

• Ingredients You’ll Need
• How To Make Mushroom Gravy
• Hina’s Gravy Pro Tips
• Serving Suggestions
• Vegetarian Mushroom Gravy Recipe

You love a perfectly seared steak, juicy pork chop, or a hearty meatloaf, but sometimes you need a gravy that’s lighter, vegetarian, or simply richer in flavor—without relying on meat drippings. Try this vegetarian mushroom gravy!

Why This Gravy is a Game-Changer

• Deep Umami Flavor typically found in meat-based gravies.
• Versatile: It pairs beautifully with everything from mashed potatoes and lentil loaf to steak or pan-seared chicken breast.
• Quick and Easy: Ready in about 30 minutes, it’s perfect for a weeknight meal but impressive enough for a Thanksgiving table.

Ingredients You’ll Need

• Mushrooms like cremini, button, or bella – inexpensive and easily available are perfect for this gravy.
• Dried Shitake or Porcini mushrooms if you are after that meaty flavour and aroma. I highly recommend adding them.
• Roux : All purpose flour (maida), butter or olive oil, and garlic
• Key Flavour Base: Good quality vegetable stock (don’t use water), fresh thyme, and onion.
• Salt, Crushed Black Pepper, Thyme, and Dry Sherry or Red Wine

How To Make Mushroom Gravy

1. Prepare the Umami Boost

• Place the dried porcini or shiitake mushrooms in a small bowl and cover with 1 cup of boiling water .
• Let them soak for at least 15 minutes to rehydrate.

• Crucially: Remove the mushrooms, then strain the soaking liquid through a fine-mesh sieve or cheesecloth. This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated porcini.

2. Sauté the Mushrooms

• In a medium saucepan or skillet, melt butter.
• Add the onion/shallots and fresh mushrooms . Season with salt.

• Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are beautifully browned and caramelized.
• Stir in the rehydrated/chopped mushroom for the last minute. Cook for a minute. Transfer all the mushrooms with onion to a plate.

3. Make the Roux and Build Flavor

• Heat oil in the same pan. Saute garlic for 20 – 30 seconds.

• Sprinkle the flour . Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

• Slowly whisk in the reserved porcini liquid and the vegetable stock/water , stirring until no clumps of flour remain.
• Bring the gravy to a simmer over medium heat. Reduce the heat to low and let it cook, stirring occasionally, for about 5 – 10 minutes, or until it has thickened to your desired consistency. It will thicken more as it cools.

• Add the cooked mushrooms and stir to combine.

5. Finish and Serve

• Remove the pan from the heat. Stir in the remaining butter (or oil) for extra richness and shine.

• Season with salt and freshly ground black pepper to taste. If using, stir in the optional dry sherry or red wine vinegar for an extra layer of complexity.
• Serve hot over your favorite steak, roast, or side dish!

Hina’s Gravy Pro Tips

• Go for the Brown: Don’t rush the sautéing process. Allowing the mushrooms to fully brown and release their moisture is what builds the deep, nutty flavor that is the backbone of this gravy.
• The Power of Mushroom: Dried porcini or shitake are your best friend for a non-meat gravy. They add an incredibly concentrated, smoky, and “meaty” flavor. Always save and strain that soaking liquid!
• Smooth or Chunky: For a chunky, rustic gravy, chop your fresh mushrooms into slices. For a smoother, more classic gravy, chop them very finely, or use an immersion blender at the end to purée the mixture.

Serving Suggestions

This versatile gravy is truly a star on any plate:

• For the Steak/Meat Lover: Drizzle generously over a pan-seared ribeye, prime rib, grilled chicken breast, or juicy pork chops.
• For the Vegetarian Thanksgiving or Holiday Feast: The ultimate topping for creamy Mashed Potatoes , Caulifower Steak or mash a hearty Lentil Loaf , Roasted Vegetables (like asparagus, green beans , or Brussels sprouts), or even a scoop of polenta .

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Ingredients

• ▢ 200 gram button mushrooms, sliced
• ▢ 2 large size dried Shiitake mushrooms
• ▢ ½ Cup hot water
• ▢ 1 tablespoon vegetable oil
• ▢ 2 tablespoon unsalted butter (divided)
• ▢ 1 large size onion, thinly sliced
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoon all purpose flour
• ▢ 2 Cup vegetable stock ( get recipe )
• ▢ 1 tablespoon red wine vinegar
• ▢ ¼ teaspoon salt or to taste
• ▢ 2 sprigs thyme

Instructions

• Place the dried shiitake mushrooms in a small bowl and cover with ½ cup of boiling water . Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid through a fine-mesh sieve or cheesecloth. Finely chop the rehydrated mushroom.
• In a medium saucepan or skillet, melt 1 tablespoon of butter. Add the onion/shallots and fresh mushrooms . Season with salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned.
• Stir in the rehydrated/chopped mushroom for the last minute. Cook for a minute. Transfer all the mushrooms with onion to a plate.
• To make roux, heat vegetable oil in the same pan. Saute garlic for 20 – 30 seconds. Sprinkle the flour . Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
• Slowly whisk in the reserved Shiitake liquid and the vegetable stock , stirring until no clumps of flour remain. Bring the gravy to a simmer over medium heat. Reduce the heat to low and let it cook, stirring occasionally, for about 5 – 10 minutes, or until it has thickened to your desired consistency.
• Add the cooked mushrooms and stir to combine. Remove the pan from the heat. Stir in the remaining butter for extra richness and shine.
• Season with salt and freshly ground black pepper, thyme to taste. If using, stir in the optional dry sherry or red wine vinegar for an extra layer of complexity.
• Serve mushroom gravy hot over your favourite steak, roast, or side dish!

Recipe Notes:

• If you find gravy too thick, add a splash more broth. If too thin, continue to simmer for a few more minutes.
• Transfer the gravy to an airtight container to prevent it from absorbing odors and to keep it fresh. Store in the refrigerator for a week.
• Gravy often thickens a lot when cooled. If it’s too thick after reheating, whisk in a splash of broth (vegetable or chicken), milk, or water until it reaches your desired consistency.
• If you are using bouillion powder, then either dissolve it in water before making the roux or make the roux withw ater and once it starts simmering add the bouillion cube or powder. Mix nicely to evenly combine. Ignore this step if you are using stock or broth.
• Use a good quality broth for best results.

Nutrition

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Vegetarian Mushroom Gravy Recipe

Equipment

• cast iron skillet

Ingredients

• 200 gram button mushrooms, sliced
• 2 large size dried Shiitake mushrooms
• ½ Cup hot water
• 1 tablespoon vegetable oil
• 2 tablespoon unsalted butter (divided)
• 1 large size onion, thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoon all purpose flour
• 2 Cup vegetable stock ( get recipe )
• 1 tablespoon red wine vinegar
• ¼ teaspoon salt or to taste
• 2 sprigs thyme

Instructions

• Place the dried shiitake mushrooms in a small bowl and cover with ½ cup of boiling water . Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid through a fine-mesh sieve or cheesecloth. Finely chop the rehydrated mushroom.
• In a medium saucepan or skillet, melt 1 tablespoon of butter. Add the onion/shallots and fresh mushrooms . Season with salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned.
• Stir in the rehydrated/chopped mushroom for the last minute. Cook for a minute. Transfer all the mushrooms with onion to a plate.
• To make roux, heat vegetable oil in the same pan. Saute garlic for 20 – 30 seconds. Sprinkle the flour . Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
• Slowly whisk in the reserved Shiitake liquid and the vegetable stock , stirring until no clumps of flour remain. Bring the gravy to a simmer over medium heat. Reduce the heat to low and let it cook, stirring occasionally, for about 5 – 10 minutes, or until it has thickened to your desired consistency.
• Add the cooked mushrooms and stir to combine. Remove the pan from the heat. Stir in the remaining butter for extra richness and shine.
• Season with salt and freshly ground black pepper, thyme to taste. If using, stir in the optional dry sherry or red wine vinegar for an extra layer of complexity.
• Serve mushroom gravy hot over your favourite steak, roast, or side dish!

Video

Notes

• If you find gravy too thick, add a splash more broth. If too thin, continue to simmer for a few more minutes.
• Transfer the gravy to an airtight container to prevent it from absorbing odors and to keep it fresh. Store in the refrigerator for a week.
• Gravy often thickens a lot when cooled. If it’s too thick after reheating, whisk in a splash of broth (vegetable or chicken), milk, or water until it reaches your desired consistency.
• If you are using bouillion powder, then either dissolve it in water before making the roux or make the roux withw ater and once it starts simmering add the bouillion cube or powder. Mix nicely to evenly combine. Ignore this step if you are using stock or broth.
• Use a good quality broth for best results.

Nutrition

This holiday season, move beyond the usual vegetable dishes with this easy, stovetop balsamic roasted carrots recipe.

• Ingredients You’ll Need
• How To Make Roasted Carrots
• Hina’s Tried and True Tips
• Balsamic Roasted Carrots Recipe

These aren’t your grandmother’s boiled carrots. Roasting brings out the natural, deep sweetness of the carrots, which is then perfectly balanced by the complexity of balsamic vinegar, creating a deliciously caramelized texture.

Balsamic Roasted Carrots are the perfect blend of simple preparation and phenomenal flavor, guaranteed to become a new holiday tradition!

Why This Side Dish Is a Thanksgiving Must-Have

• It is Oven and Stovetop Friendly: Let’s be honest, oven space is premium real estate on Thanksgiving. Any recipe that’s stovetop friendly, is definitely worth bookmarking.
• Minimal Effort, Maximum Impact : It is straightforward—cut the carrots, toss with the glaze, and roast. A perfect side dish recipe for a busy holiday.
• No Dairy and Gluten: Like most of the Thanksgiving sides, the balsamic roasted carrots are too vegan (subsitute honey with maple syrup) and gluten free.
• Visually Stunning: If you opt for tri-color carrots (purple, yellow, and orange), the final presentation is truly Instagram-worthy.

The heat transforms the carrots’ sugars, creating a flavor that’s sweet, tangy, savoury, and caramelized —all at once!

Ingredients You’ll Need

• Fresh Carrots (preferably whole, small to medium-sized, or rainbow carrots for a festive look). I recommend picking the small, tender ones rather than giant ones.
• Balsamic Vinegar – use a good quality one—it makes a difference!
• Honey to help the glaze caramelize beautifully, giving that sought-after “candied” effect. Use brown sugar or maple syrup for vegan carrots.
• Olive Oil for cooking the carrots.
• Garlic Cloves, Thyme, Salt, Crushed Black Pepper

Optional Add-Ons: Chopped Pistachio or Walnuts for the crunch, Fresh Parsley for final garnish, Pomegranate Pearls for the colour and presentation.

How To Make Roasted Carrots

1)Carrot Prep:

• Wash and scrub the carrots well.
• Peeling is optional —young, fresh carrots can be left unpeeled for extra nutrients and rustic charm.

• Cut the carrots into uniform 3 inch diagonal pieces lenghthwise. For thicker carrots, cut them in half or quarters lengthwise so they are all roughly the same thickness. Uniformity is key for even cooking!

2)Prepare Glaze:

• In a large bowl, whisk together the balsamic vinegar, honey (maple syrup or brown sugar), minced garlic (if using), salt, and pepper.

3) Stovetop Roasting:

• Toss carrots in olive oil to coat evenly.
• Heat your cast iron grill pan or a stir frying pan. Spread the carrots evenly in a single layer. Do not overcrowd the pan ; this is crucial for roasting instead of steaming.

• Keep stirring and tossing the carrots for even roasting.
• Once carrots are almost done, pour the prepared glazes slowly over the roasting carrots. Toss gently but thoroughly to ensure every piece is coated in the sweet and tangy glaze.
• If you’re using fresh herbs, sprinkle them over the carrots now. Roast for 5 – 6 minutes more.

Transfer the Balsamic Roasted Carrots to a serving platter.

Garnish with a generous sprinkle of fresh parsley, chopped nuts, and pomegranate for a pop of colour and freshness.

Serve roasted carrots with main dishes like Shepherd’s Pie , Cauliflower Steak , Pumpkin Pasta , or meat/steaks! They are always one of the popular holiday season side dishes. You can serve roasted carrots on a layer of plain Greek Yogurt or the Greek Cucumber Sauce for that creaminess.

Are you ready to start planning your full Thanksgiving menu? Explore my collection of 20+ Vegetarian Thanksgiving dishes .

Hina’s Tried and True Tips

• Don’t Skimp on the Balsamic: A better quality, slightly thicker, aged balsamic vinegar will result in a richer, more syrupy glaze that coats the carrots beautifully.
• The Single Layer Rule: I can’t stress this enough! If your carrots are piled up, they will steam in their own moisture instead of roasting and caramelizing. Use two pans if you need to.
• A Final Drizzle: If the glaze seems to have completely absorbed or dried out, a small splash of fresh balsamic vinegar right before serving will “wake up” the flavor and give the carrots a fresh, glossy look.
• Make-Ahead Option: You can wash and cut the carrots up to 2 days in advance. Store them in an airtight container in the fridge. On the day of, simply toss with the glaze and roast!

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Ingredients

• ▢ 500 gram fresh carrots
• ▢ 1 tablespoon olive oil
• ▢ ½ tablespoon minced garlic
• ▢ 2 tablespoon balsamic vinegar
• ▢ 1 tablespoon honey
• ▢ 2 sprigs thyme
• ▢ ¼ teaspoon salt or to taste
• ▢ crushed black pepper
• ▢ 1 tablespoon chopped pistachio
• ▢ handful of chopped parsley

Instructions

• Wash and scrub the carrots well. Peeling is optional
• Cut the carrots into uniform 3 inch diagonal pieces lenghthwise. For thicker carrots, cut them in half or quarters lengthwise so they are all roughly the same thickness.
• In a large bowl, whisk together the balsamic vinegar, honey (or brown sugar), minced garlic (if using), salt, and pepper.
• Toss carrots in olive oil to coat evenly. Heat your cast iron grill pan or a stir frying pan. Spread the carrots evenly in a single layer. Do not overcrowd the pan ; this is crucial for roasting instead of steaming.
• Keep stirring and tossing the carrots for even roasting.Once carrots are almost done, pour the prepared glazes slowly over the roasting carrots. Toss gently but thoroughly to ensure every piece is coated in the sweet and tangy glaze. Roast for 5 – 6 minutes more.
• Transfer the Balsamic Roasted Carrots to a serving platter. Garnish with fresh parsley, chopped nuts, and pomegranate for a pop of colour and freshness.
• Serve balsamic roasted carrots with main dishes of choice.

Recipe Notes:

• Preheat your oven to 425°F (220°C) . Line a large, rimmed baking sheet with parchment paper for easy cleanup.
• Arrange carrots tossed in glaze in a single layer.
• Place in the preheated oven and roast for 15 minutes .
• Remove the pan from the oven. Carefully toss the carrots with a spatula to ensure even caramelization. Return to the oven and roast for another 10-20 minutes , or until the carrots are fork-tender and the glaze has thickened into a beautiful, sticky caramel.

Nutrition

We follow a strict NO SPAM Policy