Make Ahead
Vegetarian Mushroom Thyme Gravy
Popular on Food52
137 Reviews
bunches000
January 16, 2023
Best gravy ever! I have switched up my usual crockpot pheasant to use this instead. None of my family is vegetarian, so I just use chicken broth. I also just use onions, red wine & dried thyme. I have made this 2 days ahead and it warms up great. It also works great in a crock pot.
JKC
November 30, 2022
Quite simply: Fab! And can be made ahead, to boot.. Used a combination of shitake, porcini and maitake. A keeper, for sure.
Jean M.
November 9, 2022
Best gravy I've ever made! The touch of Sherry is the perfect finishing touch.
Emily
January 7, 2022
This recipe is very rich and VERY delicious! I used porcini mushrooms which made this so flavorful that it made my dogs crazy just smelling it. I used a mix of stock and heavy cream instead of light cream and I also used port instead of sherry because that’s what I already had. It turned our beautifully!
Mae
December 15, 2021
I made this without the mushrooms because I didn't have any, and it was still really delicious! Just used 1.5 cups broth and skipped the mushroom steps. I love the Sherry - I hadn't ever made gravy with wine before! Served it over homemade roasted mushroom ravioli. Definitely a keeper. I look forward to trying it with the mushrooms.
MaryH
November 14, 2021
A family favorite and Thanksgiving must have. I have made with dried porcini for an extra rich taste and added fresh crimini mushrooms diced. I have made it GF with great results as well. So tasty. I triple for a group of 30.
Sarah F.
November 23, 2020
This gravy has become my favorite part of Thanksgiving dinner. I make mashed potatoes simply so I have more things to douse with the gravy! It's delicious.
Casey T.
November 16, 2020
Loved this recipe, was able to make it gluten-free and vegan by substituting Naturali vegan block for the butter, tamari for the soy sauce, gluten-free white flour, and Oatly cream. Have already shared and will be making more this holiday season.
Cook@117
October 7, 2020
Better to dump the rehydrated mushrooms and save the stock used to rehydrate them. Then sauté several ounces of mushrooms with the shallots until the mushrooms give up their moisture. Dried mushrooms have do not have a pleasant taste.
Donna C.
November 27, 2019
Is the 1/3 cup of mushrooms dried mushrooms or measured as rehydrated? There’s a big difference.
Jill F.
November 27, 2019
The recipe states 1/3 cup of dry mushrooms- it says nothing of rehydrating before measuring. In fact, as described, you pour the hot stock over the 1/3 cup of dry mushrooms to rehydrate them. Straightforward recipe- there are no hidden steps in here and it turns out great as directed.
Megan
November 26, 2019
This has become my standard back-up gravy. I make it gluten free using gf all purpose flour and tamari. I still make gravy with the drippings on the day of, but having a triple batch of this takes the pressure off. Also ensures I have enough gravy and extras just make leftovers even better. You cannot go wrong with this one!
rosemary |.
November 25, 2019
Wondering how far in advance this delicious gravy can be made. Has anyone prepared it more than a day prior?
Windischgirl
November 25, 2019
My gravy was made last weekend, but without the cream, and frozen. Willbe thawing tomorrow!
tia
November 12, 2019
Make this gravy.
I just hosted Thanksgiving (early) for a bunch of people, including one vegetarian and a couple of people who generally regard anything vegetarian as inherently inferior. They abruptly changed their tune when they tried this. I'm very glad I doubled the recipe. I'm usually pretty meh on leftovers, but I'm looking forward to eating this over and over. I can even see making it for meals other than Thanksgiving.
I used a mix of dried shitake and dried porcini mushrooms. I also substituted cognac for sherry, since I didn't have any.
I just hosted Thanksgiving (early) for a bunch of people, including one vegetarian and a couple of people who generally regard anything vegetarian as inherently inferior. They abruptly changed their tune when they tried this. I'm very glad I doubled the recipe. I'm usually pretty meh on leftovers, but I'm looking forward to eating this over and over. I can even see making it for meals other than Thanksgiving.
I used a mix of dried shitake and dried porcini mushrooms. I also substituted cognac for sherry, since I didn't have any.
Jill F.
January 23, 2019
I just made this for the second time, and this time I used oat flour and tamari for my gluten free daughter. It turned out perfect. Served it over roasted mushrooms, cauliflower and brussel sprouts.
rosemary |.
November 24, 2018
Wow! So delicious. I made this using gluten-free flour and low-sodium tamari. Even with the substitutions, it was over-the-top amazing. Will be making this one again and again. Thank you!!
rengahan
November 21, 2018
This is a great recipe for many reasons. 1) It is delicious. 2) You can make it as vegetarian as you need it to be. 3) You don't have to wait for the turkey. It can be made in advance and warms up beautifully. 4) You can use fresh mushrooms or dehydrated. I love this gravy!
Jill F.
November 18, 2018
Can we use corn starch instead of flower to make this gluten free? I can sub tamari for the soy, but not sure ratios to thicken if we do not use wheat flour.
rengahan
November 21, 2018
It's possible to adjust for cornstarch instead of flour. I don't know the exact ratio, but I do know you don't need as much cornstarch to thicken stock into a gravy. Also, you may want to consider dusting it in at the end rather than making a roux as written in the recipe.
Tracy D.
November 21, 2018
I used potato starch but beware... You do not need nearly as much as regular flour. I had to expand it to make a double batch to save my gravy! Btw, it was still delicious.
India W.
November 19, 2017
I made this along with another meat based gravy for a group of largely carnivorous friends. Needless to say this was the favored one! If you are hosting a vegetarian for the holidays don’t stress about making a substitute for your turkey or ham. This, and a heart portion of veg and potatoes, is more than enough to satisfy!
LauriL
November 27, 2016
We have been making this AMAZING gravy many years running now but I have never doubled it until this year. Next time around I will cut back the soy sauce by a least one Tablespoon. We had to add more cream in order to tame the saltiness factor. Cream to the rescue....yay!
noknok
November 10, 2016
Under "author notes" it says, 'To make a vegan version substitute olive oil for the butter and additional broth for the cream.' Haven't made it that way, but the instructions are there.
deb C.
November 10, 2016
I keep seeing references to the VEGAN version, however no one seems to have posted that version. (Or I just can't find it) I have a few people coming who are allergic to dairy. Can someone please share the vegan version. THANK YOU!!!
Karen M.
August 2, 2016
Just made this yumm, didn't have shallots so used red onions, also ran out of sherry, so used wine, definitely will be making again....
seasonalfeast
December 28, 2015
Just made this for Christmas Eve dinner, to go with a dry herb brined turkey. Absolutely delicious and easy, makes tasty leftovers, too!
Windischgirl
November 22, 2015
My niece is getting married on Thanksgiving Day and the reception will be a potluck. She specifically requested that I make this gravy as my contribution!
Bernadette E.
November 22, 2015
Fantastic gravy!! I make it with the Hearty Vegetarian Stock (Vegan) from Serious Eats, which is a fantastic mushroom stock. Absolutely the very best gravy I've ever had. Amazing. I also use the gravy-in-thermos approach, which alone is a genius tip for big holiday dinners.
Courtney C.
August 12, 2015
This gravy is the best. I love it on everything. It is so easy, but so incredibly tasty. This will definitely replace all of my other vegetarian gravies, which were all good, but this is so much better.
ChiFoodLover
December 2, 2014
Absolutely delicious! Thank you for a veg gravy that everyone LOVED and will always be part of our meal.
ktchnninja
November 29, 2014
used half porcini and half shitake, though i wanted it really mushroomy and probably doubled the total amount of dried shrooms. best and easiest gravy i've ever made. so delicious i'm adding this to my regular rotation -- because it would make a delicious pasta sauce! thanks for a keeper!
Butternut
November 29, 2014
This was good, and much easier than other vegetarian gravy that can take all day to make. Added Magi seasoning and some fish sauce for added umami. Add the soy sauce one tablespoon at a time, to taste. Dried thyme was fine. Couldn't find dried mushrooms, so used fresh, after pan cooking them until they were no longer sweating and had achieved a nice brown color.
Grace
November 24, 2014
This gravy alone is a reason to celebrate Thanksgiving. For an extra AMAZING result, I use the "Better than Bouillon" organic mushroom stock to up the mushroom flavor.
Windischgirl
November 23, 2014
Making this again; everyone-both vegetarians and carnivores--loves it. I do add fresh sliced mushrooms, sautéed to eliminate their excess water. A variety of mushrooms, both fresh and dried, is ideal. I do freeze it and add the cream when reheating. Will have to add in some nutritional yeast for even more umami.
behughes
November 21, 2014
I really like adding nutritional yeast to my vegetarian gravies. It adds a great depth of flavor that veg. gravies often lack.
halfmoonpenny
November 16, 2014
Yes you can use Earth Balance. I use it all the time for this recipe as I have a vegan daughter. No one can tell the difference!
noknok
November 13, 2014
Is it possible to freeze this? How long will it keep? Should I hold the cream and/or sherry, and add those ingredients back in when reheating? I'm thinking those two ingredients would be the only two that might freeze weird. Thanks!
Katherine
November 4, 2014
For some reason I love mushrooms, but not the dried versions. If I wanted to use fresh or even canned mushrooms, how much would I use?
Elizabeth K.
January 6, 2014
What could be substituted for soy sauce. Alergic to soy!
MichelleH
November 27, 2014
try liquid aminos
http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html
http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html
Thistle
December 20, 2013
I'm stoked to make this for the big Christmas Feast next week, but could anyone tell me how wrong it would be to use brandy instead of sherry? If it is very wrong, I will make the effort to acquire some sherry.
AntoniaJames
December 20, 2013
I'd use brandy instead of sherry in a heartbeat. In fact, I think it would make the gravy even better. I'll probably do that the next time I make it! ;o)
Thistle
December 20, 2013
Yay! Thank you so much for taking the time to help me. I love the brandy so you've just made my day.
Jacqueline R.
November 27, 2013
I love this recipe :-) I host a pre-thanksgiving dinner for friends every year and wanted to make the gravy ahead of time to cut down on stressful day-of situations, and this recipe was perfect! (I added a bit of orange zest because I had extra from making cranberry sauce) Will definitely be adding this recipe to my recipe box! Thanks for posting!
JulieBoulangerie
November 21, 2012
I made this ahead of time for Thanksgiving. Note to future makers: if you're going to used canned/boxed brother, use low(er) sodium! Other than that, the flavors are wonderful. I think i definitely could eat it as a soup! My vegetarians will be pleased,
Pizzapie
May 31, 2012
Very good and very quick... I used fresh portabellos instead and minced them...It makes a great tasting soup also...
momcooks
November 27, 2011
OK, hands down, the best gravy served of the day (and year!)...
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.
momcooks
November 27, 2011
OK, hands down, the best gravy served of the day (and year!)...
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.
Modifications:
Sorry, but our version was not vegetarian, we used all the love from the turkey pan, plus stock. Last year we did it in the veggie version, and it was really good, but this time it was outstanding!
Used dried chantrelles and some of the mushroom soaking water in addition to the stock.
Texas E.
November 24, 2011
This is a superb recipe. I've made it multiple times, and it has been delicious every time, receiving numerous compliments. Until someone comes up with a better alternative, this is my "go-to" gravy.
I took advantage of one of Alton Brown's tips, and put the prepared gravy in a thermos until dinner was ready, and that technique made the recipe that much better. Thanks again!
I took advantage of one of Alton Brown's tips, and put the prepared gravy in a thermos until dinner was ready, and that technique made the recipe that much better. Thanks again!
BlueKaleRoad
November 1, 2011
I've made this gravy many times in this past year! It's really wonderful.
Fran M.
October 16, 2011
I used this last night with some left over brown and black rice. I mixed it together with fresh mushrooms stirred in and baked it for 30 min I added some fresh thyme stirred that in and It was a wonderful side dish with grilled King Salmon.
AntoniaJames
January 11, 2011
Used this recipe this evening, but in a decidedly not-vegetarian iteration, substituting my best homemade chicken stock for the vegetable broth. I did not have any shitakes, so I used 12 or so white mushrooms on hand (as I was preparing for a dinner party on very short notice, i.e., less than 8 hours, with no opportunity to shop); they worked just fine. Also, I added a bit of salt while cooking the shallot, out of habit, so I tasted it before adding the soy sauce, and found that one tablespoon of organic tamari was sufficient. The gravy seemed a bit thick, so I used pan juices to thin it down a bit. Everyone raved about it. Excellent recipe!! ;o)
CarlaCooks
November 29, 2011
When you made the gravy with the fresh mushrooms, AntoniaJames, did you sauté the mushrooms with the shallot? I also have fresh mushrooms on hand but no dried mushrooms, and I'd love to try this gravy!
jifferb
November 28, 2010
I mixed this with my green beans for a homemade green bean casserole topped with fried onions - not only was the dish gone in minutes, at least 5 people asked for the recipe. So sooooo good. Thank you!
Waldito
November 28, 2010
The only problem with this recipe was that there wasn't enough of it. It was absolutely delicious; thank you so much for posting it.
sticksnscones
November 29, 2010
Yes, I realized when making it for Thanksgiving that doubling the recipe is a good idea.
humblecook
November 27, 2010
such a hit with everyone - thank you for sharing it - absolutely delicious.
Oui, C.
November 27, 2010
I made this fabulous gravy for Thanksgiving, and while I never say never, I'm having a hard time envisioning going back to a last-minute "pan-dripping" style of gravy anytime soon. This was TERRIFIC! Thanks for the great recipe. - S
JSCooks
November 27, 2010
We really enjoyed your gravy for Thanksgiving!! Perfect with the alabaster (mashed taters and turnips). Thanks again for sharing it!!
Rebecca
November 26, 2010
I made this tonight. Even the meat eaters loved it, and one person mentioned it made them want to eat mashed potatoes. Thank you!!!
apsingh
November 25, 2010
My grandmother came to this country and worked one job...at an italian family-owned restaurant. Retired now, she is the matriarch and master chef and every year she lovingly makes a home-made gravy from scratch and turkey drippings. She's now a vegetarian and since hasn't had good gravy. I just made this (and nearly died) and am taking it over for Thanksgiving. I can't wait to see her smile for a good gravy again!!! Thanks so much for this amazing recipe.
(Followed Cicily's advice...she's right!)
(Followed Cicily's advice...she's right!)
apsingh
November 25, 2010
Oh she also doesn't do wine...I substituted 1/2 tbs pineapple juice and 1/2 tbs apple. Just fine.
sticksnscones
November 25, 2010
Reading your comment made my day! I hope that your grandmother enjoys the gravy....she deserves it and is lucky to have such an adoring grandaughter.
nankae
November 25, 2010
Literally just made this for today's dinner-- and it is divine. Didn't have shallots or sherry on hand and substituted super finely minced white onion and white wine (a chablis-- all we had open). If it's this tasty with those substitutions I can only imagine how good it would be with the shallots and sherry. Thank you!
sticksnscones
November 25, 2010
Thank you! So glad to hear that the recipe can handle substitutions so well. Enjoy!
Nikad
November 24, 2010
This is amazing. I couldn't find dried mushrooms, so I used 1 Tbsp of the butter and a half clove garlic to fry up a pack of chopped crimini. I added 1/4 cup water, and cooked it down until it was a concentrated broth, then proceeded with the recipe as stated. It will be a total hit!
marytarry
November 22, 2010
We had our Thanksgiving on Sunday (nurses scheduling issues ) and your gravy was a super hit! Thanks so much. It was delicious and added just the right note to both the turkey and the potatoes.
Thanks again, congrats and Happy Thanksgiving!
Thanks again, congrats and Happy Thanksgiving!
sticksnscones
November 25, 2010
So happy to hear that you enjoyed the gravy. Happy Thanksgiving to you!
jstew52
November 21, 2010
This was excellent. I used 1 c veggie broth (made from the reduced sodium liquid packets they sell at TJ's - pretty good!) and 2 c water with 2 porcini boullion cubes. I'm going vegan for the month of January and I think I will not feel deprived with the vegan version of this!!
TheWimpyVegetarian
November 19, 2010
A belated congratulations, sticknscones! I'm planning on making this great sounding gravy for Thanksgiving. There will be 3 vegetarians at the table, so this is perfect!
sticksnscones
November 18, 2010
Thanks to all of you who have made this so much fun. The Food52 community is the best!
May you all have a delicious Thanksgiving!
May you all have a delicious Thanksgiving!
amp156
November 18, 2010
Looks great! Can this recipe be made a day in advance?
sticksnscones
November 18, 2010
Yes. it can. I have reheated it the day after Thanksgiving and it reheats well. If it is too thick you can always thin it with broth or cream. Enjoy!
ChrisandAmy
November 18, 2010
Congrats on the win!
sticksnscones
November 18, 2010
Thank you so much! We are BOTH winners and your recipe will be part of my Thanksgiving menu.
mcs3000
November 17, 2010
Congrats! Excited to make this. I stress about the gravy too and this sounds delish. Thank you!
lapadia
November 17, 2010
Congrats!!! Delicious ingredients, thanks for sharing and Happy Thanksgiving!
Oui, C.
November 17, 2010
Congratulations on a delicious win! I plan on making a double batch on Turkey Day, but think I'll take cicilycorbett's suggestion of toasting the flour first. YUM.
aargersi
November 17, 2010
Big congrats - well deserved - we had this on Monday and it's really super tasty
mrslarkin
November 17, 2010
Congrats on the win, sticksnscones!! Wish I had some of this right now, and a big hunk o bread!
sticksnscones
November 15, 2010
It has been quite a surprise and honor to be chosen as a finalist. Thanks to all who have left such lovely comments and voted for my recipe. This has been a blast! I might suggest doubling the recipe to make sure you have enough for Thanksgiving & leftovers.
[email protected]
November 15, 2010
This recipe is very close to my own. It's delicious, and no one ever guesses it's vegan (I make the vegan version). One extra thing I do--my mother ALWAYS did this--is to brown the flour before adding it. Just stir it around in a small heavy pan until it's a rich borwn, being careful not to burn it. This step eliminates the raw flour taste and gives the gravy a deep rich color.
Kitchen B.
November 14, 2010
Just made this - tastes great. Taking it to a women's potluck - will let you know what they think! I like it...very much
moonpenny
November 13, 2010
Just tried your gravy and I am so excited. This will be at our Thanksgiving dinner for sure and it will be hard to keep the non veggies away from it!
monkeymom
November 12, 2010
hey, I thought I was the only one who put soy sauce in gravy! This looks so great, congrats!
BlueKaleRoad
November 11, 2010
This looks delicious and will be perfect for Thanksgiving. I love mushroom gravy and haven't had a reliable recipe before. Thanks for sharing!
abbygayle
November 11, 2010
Looks yummy!!! I picked some wild mushrooms this weekend and may try this and add them too. It looks like a winner.
Oui, C.
November 11, 2010
I love the idea that this can be made entirely ahead of time....one last thing to worry about when trying to get 8 zillion dishes ready to serve. Congrats on a great recipe. - S
CarlaCooks
November 11, 2010
This looks lovely. I have one question, though. Do you add the minced/thinly sliced mushrooms back into the gravy at any point?
Food52
November 11, 2010
Ed note: We did add them back in step 6, and we've updated the recipe to reflect that. Good eye!
gingerroot
November 11, 2010
Congrats on being a finalist!! I really can't wait to try this. Thanks for the fantastic recipe.
Kitchen B.
November 11, 2010
Congratulations - a great recipe which will allow me use some of my pantry stock!!!!!!! Well done
Abra B.
November 11, 2010
This looks like a beautiful recipe, and I always have at least one vegetarian at my Thanksgiving table. I'm going to make it with dried porcinis, and I know it will be fabulous.
megbennington
November 3, 2010
This looks wonderful! I will definitely give it a try this Thanksgiving.
gingerroot
November 2, 2010
I like that this is a vegetarian gravy option and bet this is delicious. I especially like the soy sauce addition for a darker, savory flavor. I'm saving and look forward to trying it soon.
See what other Food52ers are saying.