mushroom gravy


In preparation for Thanksgiving, I thought I would share my mushroom gravy recipe. This goes great on all the starchy Thanksgiving dishes, but is vegetarian. It provides just the boost in flavor that a lonely stack of mashed potatoes is lacking in a carnivorous Thanksgiving feast. Cook yourself a batch, bring it in a container, and  no one will be the wiser!

Mushroom Gravy


  • 2 tablespoon olive oil
  • 3 cups cremini mushrooms sliced
  • 3 cloves garlic, minced
  • 1 tablespoon sage
  • 1/2 teapoon salt
  • 1/4 teaspoon fresh black pepper
  • 1/2 cup cream sherry
  • 2 cups veg broth (Better Than Bouillon)
  • 1 tablespoons cornstarch dissolved in 1/4 cup cold water
  • 1/4 cup soy milk (regular flavor)


  1. Wash and slice mushrooms. Cook in microwave for 4-5 minutes, or until they have released their moisture. Drain.
  2. Heat olive oil on medium-high in a large frying pan.
  3. Add sliced mushrooms. Saute for 10 minutes, or until the mushrooms have started to brown.
  4. Add garlic and stir to prevent from burning. Cook until fragrant.
  5. Season with salt, pepper and sage.
  6. Deglaze pan with sherry.
  7. Add vegetable broth and cornstarch slurry. Bring to a simmer.
  8. Cook until thickened, about 5 minutes.
  9. Thin with soy milk.
  10. Enjoy!

2 Responses to “mushroom gravy”

  1. 1 Carol

    LOVE this gravy- great over biscuits and great at vegan Tgiving! It’s the best!

  1. 1 thanksgiving for veggie/vegan folks « veg here

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