My Favourite Thick and Creamy Mushroom Gravy with Shallots & Herbs

My Favourite Thick and Creamy Mushroom Gravy with Shallots & Herbs

Vegan, velvety mushroom gravy with shallots and herbs is a naturally gluten-free dish without starches. Savoury mushrooms and hearty herbs make it so flavourful and abundant. This vegan gravy is make-ahead friendly too!

An overhead shot of ingredients for mushroom gravy.

A head-on shot of sliced mushrooms in a bowl.

An overhead shot of thyme and sage being trimmed.

An overhead shot of grated shallots and garlic.

Well, it truly seems like Fall suddenly. Over here in Canada, Thanksgiving is just a week and a half away and naturally I’m considering gravy. More particularly: velvety mushroom gravy that’s vegan, make-ahead friendly, and devoid of any included starches. I make mushroom gravy a lot of various methods (there’s a fantastic one in my cookbook), however this dish is unique. Usually I opt for more of a thin, somewhat darker “jus”- like textured gravy. This one here is rather thick and more normal of the vacation table that I discover myself at. I have actually made it velvety, packed the gravy with herbs, melted shallots and garlic, and those crucial umami bombs like tamari and miso.

Most notably, this velvety mushroom gravy appropriates for making ahead! My partner and I are hosting both of our households for the huge supper this year, so make-ahead methods have actually been front of mind recently. I now have an entire Evernote note pad devoted to Thanksgiving with a schedule, collective wish list, and an ever moving menu page with several dish links under each product. It is all taking in at this phase!

Anyhow, my method for thickening this gravy is a little bit various than what I would generally select. I utilize drenched cashews and a russett/baking potato that gets simmered in the mushroom cooking mix. You understand when you over-mix mashed potatoes and they get extremely gluey and sticky? That’s precisely what we’re choosing here. You mix the prepared potato pieces with the cashews and a few of the cooking liquid and it gets extremely thick. Then you blend that starchy goodness back in with the mushrooms for a thick gravy without included cornstarch, arrowroot etc.

This technique leads to a thick, somewhat focused mushroom soup in essence (however it’s still clearly a GRAVY, do not fret), which’s precisely why it reheats wonderfully. Starches can be unforeseeable when reheated and often even have the negative result of thinning the completed item.

So yeah! We grate the shallots and microplane the garlic so that they “melt” into the gravy. I truly wished to prevent any requirement for straining, so this additional action is essential! Very little more to state about this lovely beige-brown mess of a food, aside from the reality that it’s entirely scrumptious and it embodies whatever my gravy dreams are made from. See my dish notes for ideas on making ahead and re-heating. I likewise have a mushroom-free gravy alternative here and a full-on gravy PIE with a mashed potato crust here. And do not forget that I have all of my finest holiday-appropriate dishes RIGHT HERE for you. Hugs and enjoy:-RRB-

A hand is shown pouring vegetable stock into a pot of cooking mushrooms.

Image shows mushrooms and potatoes simmering in a pot, surrounded by liquid.

Two images show the gravy components before blending and afterward, being poured into some lingering cooked mushrooms and broth.

An overhead shot of a creamy mushroom gravy garnished with herbs.

Thick and Creamy Mushroom Gravy with Shallots & Herbs

Vegan, velvety mushroom gravy with shallots and herbs is a naturally vegan dish without included starches. Make-ahead friendly too!

PREPARATION TIME 25 minutes COOK TIME 45 minutes OVERALL TIME 1 hr 10 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6 -8

Author: Laura Wright


  • Mixer

Active Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup grated shallots (3 medium shallots grated on the big holes of a box grater)
  • 1 tablespoon fresh thyme leaves, minced
  • 5 fresh sage leaves, minced
  • 2 pounds mushrooms, caps sliced 1/4″ thick (see headnote re: stems)
  • sea salt and ground black pepper, to taste
  • 3 cloves garlic, carefully grated on a microplane
  • 2 tablespoons gluten-free tamari soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon mellow miso
  • 3 1/2 cups veggie stock (ideally homemade)
  • 1 Russet/baking potato, peeled and cut into 4 even quarters
  • 1/2 cup raw cashews, soaked for a minimum of 1 hour


  • Heat the olive oil in a large, braiser-style (or dutch oven) pot with a tight-fitting cover over medium heat. Include the shallots to the pot and stir. Prepare the shallots, stirring regularly, up until clear and softened, about 2 minutes. Include the thyme and sage to the pot and stir.
  • Include the sliced up mushrooms to the pot and let them sit for a complete minute. Stir the mushrooms up, covering them in the shallots and herbs. Let the mushrooms sit for another complete minute. Then, stir the mushrooms and season with pepper. Keep stirring the mushrooms occasionally as they prepare. As soon as the mushrooms are glowing, after about 3 minutes, season them with salt. Keep stirring the mushrooms up until they are deep brown and somewhat soft, about 2 more minutes.
  • Include the garlic to the pot and stir. Then, include the tamari, balsamic vinegar, and miso to the pot also. Stir whatever and scrape up any brown bits at the bottom of the pot. Include the veggie stock to the pot and stir to integrate. Bring the mushroom mix approximately a boil.
  • Immerse the pieces of potato in the mushroom and veggie stock mix. Lower the heat to a strong simmer and location the cover on top. Simmer up until the potatoes are really tender, about 20-25 minutes. When poked with a knife, the pieces of potato must move straight off.
  • Get rid of the potato pieces from the mushroom mix with a slotted spoon and move them to an upright, high speed mixer. Include the cashews to the mixer. Thoroughly ladle out 1 cup of liquid from the pot of mushrooms and move it to the mixer. Mix the potato, cashews and liquid on high up until entirely smooth and thick, about 30 seconds.
  • Put the pureed potato and cashew mix back into the pot with the mushrooms. Stir up until you have a velvety mix. It will look unusual in the beginning, however it does come together. Keep stirring up until the gravy comes near a boil. Simmer up until the gravy thickens somewhat, about 5 minutes. It must coat the back of a wood spoon rather well. Look for seasoning one more time and change if required. Serve the thick velvety mushroom gravy with mashed potatoes or other accompaniments of option.


  • For a more extreme mushroom flavour, simmer the veggie stock with the mushroom stems for 20 minutes in advance. Pressure prior to continuing with the dish.
  • I opted for frequently offered cremini and portobello mushrooms. You can utilize any type you like.
  • Considering that we thicken the gravy with potato and cashews, this dish is make-ahead friendly! Keep it in a sealed container in the refrigerator for approximately 5 days beforehand. To reheat, include a couple of splashes of stock to the gravy in a pot on the range over medium-low heat. You will likewise require to stir it regularly, scraping the bottom of the pot typically to prevent sticking. Include more veggie stock if the gravy still appears too thick.
  • I grate both the shallots and the garlic so that they can more quickly vanish/” melt” into the gravy

Program Conceal 27 remarks

  • Judy Bertelsen

    What are the “headnotes” you describe? I do not discover them anywhere. Please be clear; this is really aggravating! Reply

    • Laura

      If you scroll to the bottom of any of my article (where the dish is constantly situated), you will discover a number of notes below the dish title with ideas on preparation, alternatives and so on. These are the dish headnotes. For this dish, the note that information how to make ahead and reheat the gravy is the 3rd one from the top. I hope that this assists.
      – L Reply

  • Jenn Sunega

    100% getting made next weekend for thanksgiving! Reply

  • Diana Lopes

    I never ever understood why individuals stopped making gravy themselves, it’s so scrumptious when made ideal. Reply

  • Sasha

    Ahhh Laura! This mushroom gravy has actually got me drooling! We do not even commemorate thanksgiving in Australia, however I am so lured to offer this dish a go! Absolutely nothing beats mashed potato + gravy Reply

  • Abbey

    Could you thicken the gravy with mixed cauliflower rather of potatoes if seeing carbs? Reply

    • Laura

      Hi Abbey,
      I do not believe that the gravy would effectively thicken if you utilized cauliflower rather considering that cauliflower does not truly include natural starches. May be finest to go a more standard arrowroot-thickened path. There’s great deals of dishes for mushroom gravy because specific design online. I likewise have one that is thickened with arrowroot in my cookbook!
      – L Reply

  • Lisa is Planted365

    This looks lovely. Your photography is spectacular! I’m going to attempt this one. Reply

  • H.

    I simply made this, and it was unbelievable! Truthfully the very best gravy I have actually ever had. I ran out fresh garlic, so needed to sub powdered garlic, utilized chickpea miso rather of yellow, subbed dried mushrooms (soaked for 30 minutes) for a part of the mushrooms, and just had chicken broth on hand, however it ended up definitely fantastic! The cashews and potato were the best thickening representatives, and I wound up including the liquid that the mushrooms taken in, which offered it a fantastic taste. Thanks for the ingenuous dish; enjoyed the layers of all the tastes. Reply

  • Carrie

    This will be my brand-new Christmas gravy! Thank you. This dish is scrumptious. A note, I didn’t thicken with a potato or cashews as I didn’t have them on hand and it was still stunning: dark in color and abundant in taste:-RRB- Reply

  • Lauren

    I enjoyed this gravy. The only modification I made was including a bit of sliced rosemary in with the herbs. I served it over mashed sweet potato and roasted brussel sprouts. So scrumptious and soothing, thank you for the outstanding dish, as typical! Reply

  • Turiya

    Looks so excellent!! Simply questioning if it would freeze well? Reply

    • Laura

      Hi Turiya! Usually I discover that texture of mushrooms suffers after freezing and reheating. I would not suggest it!
      – L Reply

  • Juliana

    This was incredible! I am not even vegetarian simply an omnivore attempting to consume less meat and attempt brand-new things. Delicious and truly simple dish. I had mine on top of polenta. Reply

  • Marinda

    This is a tasty gravy. Thank you quite for the dish. We made this tonight as part of supper for our household, served it on rice. This will be conserved as a preferred! We didn’t have actually tamari so we utilized one teaspoon of marmite. It works well! Reply

  • Monique Spina

    Have you attempted freezing this gravy in little containers? I’m everything about meal preparation/
    preparation and freezing so we can consume genuine food that I truly simply need to warm up when we crawl house from work after 7PM:-RRB- Reply

    • Laura

      I truthfully have not so can’t report back with authority. I believe it would be great as long as you reheat the gravy with a splash of veggie stock or water, due to the fact that with the potatoes it will thicken up significantly. If you attempt it, let us understand how it exercises for you.
      – L Reply

  • Thera

    This is the very best gravy I have actually had in my whole life. It wound up being too salted with the addition of regular-salt veggie stock and tamari, so next time I ‘d utilize decreased salt variations of both. Besides that, it was fantastic! Reply

  • Carly

    This. Was. AMAZING. I made this plus mashed potatoes after some severe oral work and it was incredible. I’m not even a gravy individual and I can’t wait to consume this for lunch tomorrow. Certainly utilize a mixer to integrate the potatoes, cashews, and broth. We utilized an immersion mixer to minimize meals and while the taste was fantastic there were flecks of cashew throughout. Reply

  • Hayley Thie

    We made this in 2015 for thanksgiving and it was charming.

    My mother, sibling, and stepfather (all omnivores) all concurred that it was a great gravy– it advised all of them of stroganoff, as a recommendation for those of you have not attempted this yet.

    Certainly in the ‘keepers’ list for us, though we might branch off this year. Reply

  • Chelsea

    The number of portions is this dish? Reply

    • Laura

      Hi Chelsea,
      This dish makes around 2 litres amount to. I put it at about 6-8 portions, simply to be safe!
      – L Reply

  • Katrin

    5 stars
    This is the very best ever sauce. Have actually made it numerous times by now, can consume it by the spoonful each time. 1 dish just serves 4 in our home– it’s simply too excellent!

    I constantly make the dish as is, it’s best as composed. Thank you a lot Laura for this fantastic gem of a dish!! Reply

  • Rose

    5 stars
    The very best gravy dish I ever had! You should make this! The miso produces a charming umami taste while the balsamic covers whatever together in an outright taste bomb. Thank you for sharing this dish! Reply

  • Whetter Ingrid

    5 stars
    I can not wait to attempt this gravy!!! Stunning Reply

  • amc

    When I discovered myself with flecks of cashew, I took the rather significant action of mixing whatever– so, a smooth gravy rather of one with drifting mushrooms. It was ultra-thick however completely scrumptious and I believe I choose it to the chunky texture. Reply

  • Laura

    5 stars
    This dish is the very first one I follow in a while and although I did alter a number of things (no cashews and a larger white sweet potato primarily), I was really delighted to adhere to it! My gravy came out rather thick however definitely scrumptious, with the deep flavour I have actually pertained to anticipate from your dishes. I enjoy the care you take into the information that wind up making all the distinction and the refined taste they produce. I was particularly grateful for the mushroom stirring and preparing guidelines:-RRB-

    Thank you for your lovely work and keep producing! Reply

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