What makes a gravy? Well, its basically a liquid thickened by roux (flour particles coated with fat). You can use any liquid (broth, milk, cream) and you can use any fat (meat drippings, butter, olive oil, or vegetable oil). Meat drippings, like what comes out of a turkey when it’s roasted, yields the most flavorful gravy but since I’m not making a turkey this year I decided to make a butter based Mushroom Herb Gravy. Simply swap out the butter for cooking oil to make this insanely scrumptious and herb infused gravy a vegan gravy.
…And we all know there will be at least one vegetarian or vegan guest at your Thanksgiving. But this Mushroom Herb Gravy is so good (especially when made with butter) that I promise no one will even notice. You can make one gravy this year and all your guests will be happy.
Since the gravy does not use flavorful meat drippings, most of the flavor comes from the vegetable broth, mushroosm, and herbs. You can use any of your favorite herbs, but I happened to have fresh thyme and I love sage with mushrooms. The combo turned out quite spectacular, if I do say so myself. ;)
Photos, prices, and instructions updated 10/11/16
Mushroom Herb Gravy
Mushroom Herb Gravy
- 3 Tbsp butter or cooking oil ($0.33)
- 2 cloves garlic ($0.16)
- 8 oz mushrooms ($1.99)
- 3 Tbsp all-purpose flour ($0.03)
- 2 cups vegetable broth ($0.25)
- 3 sprigs fresh thyme ($0.32)
- 1 tsp dried sage ($0.10)
- Salt and pepper to taste ($0.05)
- Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Mince the garlic.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes or just until soft and fragrant. Add the sliced mushrooms and continue to sauté until they are soft, dark, and all of the moisture they release has evaporated (5 minutes).
- Make sure that all of the moisture released by the mushrooms has evaporated and just the butter oil and mushrooms remain in the pan. Turn the heat down to medium-low, add the flour, and continue to sauté the flour with the mushrooms and butter. The flour will form a paste like mixture all over the mushrooms and eventually begin to coat the bottom of the skillet. Continue to sauté for 3-4 minutes, or just until the flour begins to turn golden brown on the bottom of the skillet. This will slightly toast the flour and give the gravy better flavor.
- Slowly whisk in the vegetable broth. Whisk well to make sure that all of the flour has dissolved off the bottom of the skillet and no lumps remain. Add the sprigs of thyme, sage, and some freshly cracked pepper. Stir to combine.
- Allow the mixture to come to a simmer. The gravy will begin to thicken as soon as it simmers. Allow the gravy to simmer for 7-10 minutes, whisking often, until it is the desired thickness. Remember that the gravy will continue to thicken as it cools. Taste the gravy and adjust salt and pepper to your liking.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
Rinse and thinly slice 8oz. mushrooms. Mince two cloves of garlic.
I use Better Than Bouillon to make my broth, so I dissolved the concentrate in water before beginning the recipe. That way it’s ready to go when I need it. You’ll need 2 cups of vegetable broth for this recipe.
Melt 3 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for just 1-2 minutes, or until the garlic is soft and fragrant, but not brown.
Add the mushrooms to the skillet and continue to sauté over medium heat. Sauté the mushrooms until they release all their water and the water has completely evaporated. The skillet should just have mushrooms and some residual oil from the butter and it will sound a little like it’s frying.
Turn the heat down to medium-low and add 3 Tbsp all-purpose flour. Stir the flour into the mushrooms and butter. The flour will form a paste over the mushrooms. Just continue to stir and cook. The flour will eventually begin to coat the bottom of the skillet. Keep stirring and cooking until the flour starts to turn golden brown (but be careful to not let it burn). This toasts the flour and gives the gravy a much better flavor.
Whisk the vegetable broth into the skillet, using the whisk to help dissolve the flour off the bottom. Keep whisking until all the flour is dissolved into the broth.
Add a few sprigs of fresh thyme, 1 tsp dried sage, and some freshly cracked pepper. Stir to combine. Allow the gravy to come up to a simmer, at which point it will begin to thicken (turn the heat up to medium to help it come to a simmer, if needed).
Let the gravy simmer for 7-10 minutes, whisking often, until it has reached the desired thickness. Just remember, the gravy will thicken a bit once taken off the heat.
Taste the gravy and adjust the salt or pepper if needed. The amount of salt needed will depend greatly on the type of broth you use. Better Than Bouillon tends to be on the saltier side, so I did not need to add any. Remove the thyme stems, if desired, or leave them in for visual effect.
Oh Mushroom Herb Gravy, how I wish I could drink you with a spoon!