This mushroom gravy will elevate any dish. It’s so delicious and easy to prepare that you’ll never buy pre-made gravy again.
The secret ingredient is the porcini mushroom powder. To make it, add some dried mushrooms to a blender and process until reduced to a powder. It works with any mushroom. Specialty mushrooms can be expensive, and it is a great way to incorporate the taste at a fraction of the cost. I love to have it on hand. It adds a nice umami flavor to any dish. If you can’t find porcini, you can use dried shiitake. They are widely available in the international aisle of most supermarkets or at specialty Asian supermarkets.
This mushroom gravy is perfect when paired with our delicious Vegan Wellington for a holiday feast everyone will remember!
Some other beautiful meals to serve for the holidays are our Healthy Baked Mac and Cheese, Festive Salad, or Baked Harvest Salad.
Mushroom Gravy Ingredients
Easy Vegan Mushroom Gravy
Equipment
Ingredients
Gravy
- 2 tbsp (30 ml) olive oil
- 4 tbsp (30 g) all purpose flour
- 1 tbsp (7 g) dried porcini mushroom powder - see notes
- 1 tbsp (15 ml) tamari
- 1 tsp (3 tsp) garlic powder
- 1 tsp (2 tsp) onion powder
- 2 cups (470 ml) low-sodium vegetable stock
Instructions
- In a small pot on medium heat: add the olive oil, flour, porcini mushroom powder, garlic and onion powder. Stir well to combine, and cook for a couple of minutes.
- Slowly incorporate the vegetable stock, stirring vigorously to remove any clumps. Bring the mixture to a soft boil until the gravy thickens.
- Stir in the tamari. Remove from the heat and allow to cool down for 5 minutes before serving.
Notes
The gravy is best served immediately. To save time on the big day, I like to gather all the dry ingredients in a jar the day before. If you do have leftovers, reheat on the stove in a small pot over low heat. Add a splash of boiling water while stirring vigorously to restore it to a nice, pourable consistency. Do not reheat it in the microwave, I tried and it was very bad 😂
Straight from your kitchens.
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I made it with the Wellington and it’s a beautiful meal! Just a question – the ingredients in the photo include only starch, and on the list – only flour. Should it be both or just one, and which? I made it with only flour, per the list, and it was a bit runny. I’m trying now the second time with starch.
Hi lovely, thank you for pointing this out, it is flour, and we will amend the ingredient photo asap. The gravy thickens as it cooks, but also once it cools down a bit 🙂 Let us know if you experiment with cornstarch x
Thank you for your reply! It worked very well with starch actually, I used probably about 2 tablespoons. So it’s a very flexible recipe, and so simple! The porcini powder is an excellent idea.
That is wonderful to know, thank you for sharing, so helpful 💚 I’m glad you’re loving the porcini powder, I love blending any kind of dried mushrooms, it adds so much flavor 😍
Would this gravy work for adding to an instant pot for a tofu and veg stew?
Hi Avril, that’s not something I’ve tried before, but it’s a very interesting idea, let us know if you experiment with it 🥰
Can this gravy be cooled to room temperature and served like that?
Hi Christine, the gravy should be kept warm; if it cools, it will thicken too much. Ideally, I recommend making it before serving. You can gather all the dry ingredients in a jar the day before to speed things up on the day. Alternatively, if you prepare it in advance or have leftovers, you can reheat it on low heat on the stove and add up to 1/2 cup of boiling water, stir really well, to bring it back to a pourable consistency. Hope you love it 💚
Do you think I could use self rising flour, cornstarch, sweet rice flour or arrowroot powder instead of the all purpose?
Loving that Wellington pie recipe and hoping to whip this up to match.
Cornstarch would work I think, so glad you’re loving the Wellington 💚
Love this gravy. So easy to make too!
Thanks Vicky, so happy to hear that!