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Mushroom Gravy

Here's a simple recipe for mushroom gravy that you can use to enhance the flavor of your dishes, especially with mashed potatoes or roasted vegetables.

Crimini Mushrooms from RI Mushroom Co. at White Barn Farm
Crimini Mushrooms


  • 8 oz (about 225g) mushrooms, finely chopped (you can use a mix of different mushrooms for added flavor)

  • 2 tablespoons butter or olive oil

  • 1/4 cup all-purpose flour (sub 2T Cornstarch for gluten free)

  • 2 cups vegetable or mushroom broth

  • 1 cup milk (or a dairy-free alternative for a vegan version)

  • 1 teaspoon soy sauce (for umami flavor)

  • 1 teaspoon dried thyme

  • Salt and pepper to taste


  1. Sauté Mushrooms: Heat the butter or olive oil in a skillet over medium heat. Add the finely chopped mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes.

  2. Make Roux: Sprinkle the flour over the mushrooms and stir continuously to form a roux. Cook for 2-3 minutes to remove the raw taste of the flour.

  3. Add Liquid: Gradually whisk in the vegetable or mushroom broth, ensuring there are no lumps. Add the milk, soy sauce, and dried thyme. Continue stirring to combine all the ingredients.

  4. Simmer: Allow the mixture to come to a simmer, then reduce the heat to low. Let it simmer for about 10-15 minutes, stirring occasionally, until the gravy thickens.

  5. Season: Season the gravy with salt and pepper to taste. Remember that the soy sauce adds saltiness, so adjust accordingly.

  6. Serve: Once the gravy has reached your desired consistency, remove it from the heat. Serve it hot over mashed potatoes, roasted vegetables, or any dish of your choice.

Feel free to adjust the ingredients and quantities based on your preferences. If you like a thicker gravy, you can add more flour, and if you prefer a thinner consistency, you can add more broth. Enjoy your mushroom gravy!

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