Make Ahead

Vegetarian Mushroom Thyme Gravy

November  1, 2010
10 Ratings
Photo by James Ransom
Author Notes

As much as I love everything about cooking Thanksgiving dinner I stress about one thing....the gravy! A vegetarian friend came to the rescue offering up her vegetarian gravy. Through the years it has been tinkered with and has become my "go to" recipe any time I need the perfect gravy for both vegetarians and carnivores. It can be used on mashed potatoes, vegetables, stuffing and even turkey! You can use any type of dried mushroom. I have used shitake mushrooms but mixed dried mushrooms will provide more interesting flavors. To make a vegan version substitute olive oil for the butter and additional broth for the cream. - sticksnscones —sticksnscones

Test Kitchen Notes

Sticksnscones' mushroom gravy solves nearly every Thanksgiving dilemma there is. It's vegetarian-friendly, requires no pan drippings (ideal for when you're deep-frying your bird or when brining has rendered the drippings too salty), and comes together in no time, yet hides deceptively deep layers of flavor -- umami-rich dried mushrooms fortify the stock, and sauteed shallots, soy sauce, fresh thyme and sherry round out the rich but balanced sauce that we'd like to pretend is actually a soup. Heads up: One time we tested it, we accidentally used just 2 tablespoons of flour and ended up really liking that too -- it was less creamy and voluptuous, more free-flowing with a concentrated hit of mushroom flavor and color. - A&M —The Editors

  • Prep time 30 minutes
  • Cook time 25 minutes
  • Serves 6
  • 1/3 cup dried mushrooms(shitake or mixed)
  • 2 cups vegetable stock
  • 3 tablespoons butter
  • 1 1/2 tablespoons minced shallot
  • 3 tablespoons flour
  • 3 tablespoons soy sauce
  • 1/2 cup light cream
  • 1 tablespoon sherry
  • 1 tablespoon minced fresh thyme
  • 1 pinch salt and pepper, plus more to taste
In This Recipe
  1. Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
  2. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
  3. In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened.
  4. Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes.
  5. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
  6. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
  7. Pour over anything on your plate!
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131 Reviews

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.
[email protected] 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.
Kelli E. December 22, 2019
Always delicious and better than pan gravy!
Donna C. November 27, 2019
Is the 1/3 cup of mushrooms dried mushrooms or measured as rehydrated? There’s a big difference.
Megan November 27, 2019
I measure them dry and that has worked well for me!
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!
rosemary |. November 26, 2019
Great plan! Thanks!
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.
mystic August 2, 2019
what type of sherry do you use cream or fino?
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.
Suz September 13, 2018
Made this as a sauce for chicken schnitzel, and hubby loved it! (I did, too)
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!
deb C. November 10, 2016
Ahhh thank you so much noknok. I did not see that.
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....