My mushroom gravy gets its deep, savory richness from cremini mushrooms cooked until they brown, deglazed with dry sherry, and finished with fresh thyme. It’s completely vegan yet tastes indulgent thanks to the combination of soy sauce and sherry. I make this every Thanksgiving and use leftovers all week over mashed potatoes.
Cooking the mushrooms until the pan is dry is what makes this vegan gravy rich
Many mushroom gravies end up thin because the mushrooms aren’t cooked long enough. Mushrooms release a lot of liquid when they hit a hot pan; you must cook past that wet phase until the pan is dry and the mushrooms begin to brown. That step concentrates flavor and takes closer to 8–10 minutes, not the brief 3–4 minutes some recipes recommend.
Deglazing with sherry lifts the browned bits from the pan — that fond is flavor. Dry sherry adds a nutty, rounded depth that complements mushrooms best; dry white wine is an acceptable substitute if you prefer a brighter note.
A spoonful of soy sauce provides umami boost without making the sauce taste like an Asian dish. It deepens savoriness the way a little anchovy would in a dressing. Combined with browned mushrooms and sherry, it creates a gravy that rivals meat-based versions.
Finishing with vegan butter is optional but recommended if you want a silkier mouthfeel. Stir it in off the heat so it emulsifies and doesn’t separate.
Key ingredients and why they matter
This mushroom gravy relies on cremini mushrooms, shallot, garlic, dry sherry, vegetable broth, soy sauce, fresh thyme, and optional vegan butter.
Full ingredient list and detailed instructions are in the recipe card below.
- Cremini mushrooms have more flavor than white buttons. Finely chopping them helps them break down into the gravy, adding body without large chunks.
- Shallot brings a gentle sweetness that blends into the sauce; use one medium and let it soften.
- Dry sherry deglazes the pan and adds nutty complexity. Dry white wine works, but skip cooking wine, which is often too salty.
- Vegetable broth is the base liquid; choose low-sodium so you can control seasoning as the gravy reduces.
- Soy sauce supplies umami depth. Use low-sodium soy sauce so the sauce doesn’t become overly salty.
- Fresh thyme tastes brighter than dried in a quick sauce; strip the leaves from the stems before adding.
- Vegan butter stirred in at the end adds richness and shine; it’s optional but noticeable.
TIPS & TRICKS
Shruthi’s top tips
- Cook mushrooms until the pan is completely dry. Eight to ten minutes is typical; if any liquid remains, the gravy will taste thin.
- Scrape up the browned bits when you add the sherry. That fond is where much of the flavor is concentrated.
- Stir in the butter off the heat. This helps it emulsify and keeps the gravy silky instead of oily.
- Thin with broth when reheating. The gravy thickens as it cools; a splash of warm broth loosens it nicely.
How to make vegan mushroom gravy
- Heat olive oil in a medium saucepan over medium-high heat. Add the shallot and cook until softened, about 2–3 minutes.
- Add the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and the pan is dry, 8–10 minutes.
- Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook the flour taste out.
- Add the sherry and stir, scraping up browned bits, until mostly evaporated, about 1 minute.
- Gradually whisk in the vegetable broth. Add soy sauce, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5–7 minutes.
- Remove from heat and stir in vegan butter, if using. Taste and adjust seasoning.
How to serve sherry mushroom gravy
This gravy is perfect for mushroom Wellington, mashed potatoes, biscuits, or any dish that benefits from a rich, savory sauce. It’s also great over roasted vegetables or as a sauce for seitan-based roasts.
Variations:
- Gluten-free: Use gluten-free all-purpose flour; it thickens the same way.
- Richer: Increase vegan butter to 2 tablespoons or stir in 2 tablespoons coconut cream at the end.
- Herby: Add ½ teaspoon chopped fresh rosemary with the thyme.
- Smoky: Stir ¼ teaspoon smoked paprika into the flour before adding the sherry.
Storage and reheating suggestions
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often; add a splash of vegetable broth if it’s too thick. Freezing isn’t recommended, as the texture can become grainy after thawing.
This gravy is ideal for making ahead; prepare it up to 3 days in advance, refrigerate, and reheat while the main dish rests.
Mushroom Gravy
Ingredients
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 2 tablespoons all-purpose flour, or gluten-free flour
- ½ cup dry sherry, or dry white wine
- 1½ cups vegetable broth, low-sodium preferred
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon vegan butter, optional
Instructions
-
Heat olive oil in a medium saucepan over medium-high heat. Add shallot and cook until softened, 2–3 minutes.
-
Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and the pan is dry, 8–10 minutes.
-
Sprinkle flour over the mushrooms and stir constantly for 1 minute.
-
Add sherry and stir, scraping up any browned bits, until mostly evaporated, about 1 minute.
-
Gradually whisk in vegetable broth. Add soy sauce, thyme, salt, and pepper. Bring to a simmer and cook until thickened, 5–7 minutes.
-
Remove from heat and stir in vegan butter, if using. Taste and adjust seasoning.
Notes
- Cooking the mushrooms until the pan is dry concentrates flavor and prevents a watery gravy.
- Deglazing with sherry pulls up flavorful browned bits—don’t skip this step.
- For a smoother texture, blend half the gravy with an immersion blender and then combine.
- Substitute gluten-free flour if needed.
- For a non-alcoholic swap, replace ½ cup sherry with ½ cup extra broth plus 1 teaspoon apple cider vinegar.
- Refrigerate up to 3 days and reheat gently over low heat, adding a splash of broth if too thick.
Nutrition
Nutrition information is an approximation.