Vegetarian Mushroom Gravy
A meatless mushroom gravy built on vegetable stock and mushroom liquor, roux- or cornstarch-thickened. The holiday table's vegetarian anchor, made to stand beside the turkey gravy.
| Category | Gravies |
|---|---|
| Origin / Region | United States |
| Classic base | Mashed potatoes and holiday plates |
| Prep time | About 25 minutes |
| Storage | Refrigerate sealed; whisk smooth on reheating. |
| Shelf life | 3 to 4 days refrigerated; freezes well |
| Best uses | Holiday plates, mashed potatoes, vegetarian roasts, biscuits |
| Substitutes | The mushroom gravy entry is its stock-flexible sibling |
| Last checked | October 18, 2026 |
About it
The vegetarian mushroom gravy was standardized by holiday necessity: a second gravy for the vegetarian at the turkey table. Built right, with hard-browned mushrooms and real stock, it is nobody's compromise.
Making it
Brown mushrooms hard in butter or oil until their liquor cooks away. Add flour or a cornstarch slurry with vegetable stock, soy sauce, and thyme. Simmer until dark and savory.
Serving it
In its own boat at the holiday table, over mashed potatoes, stuffing, and vegetarian roasts. It also anchors a meatless biscuits-and-gravy.
Swaps & pairings
Dried porcini and their soaking liquid make it taste like a forest floor. Miso or nutritional yeast deepen it without meat.