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Mushroom Gravy

Mushroom Gravy

Carolyn Howe


  • ¼-⅓ C canola oil (or vegetable broth)

  • 1½ C finely chopped yellow onion

  • 6 cloves garlic, minced

  • 1-4 C portobello mushrooms, finely chopped (optional)

  • ½ C all-purpose flour

  • 4 C water + 2 tsp. of “Better Than Bouillon® - No Chicken” base (or vegetable broth)

  • 2-3 Tbsp. soy sauce (regular or low-sodium)

  • ¼ C red wine

  • 2 Tbsp. balsamic vinegar

  • ½ tsp. sage or poultry seasoning

  • ¼ C nutritional yeast


Heat oil in a large pan over medium-high heat. Add onions; cook until translucent. Add the garlic and mushrooms (if using); cook and stir until tender (approximately 8 minutes).

Sprinkle on the flour; combine, continue cooking until golden brown (approximately 3 minutes).

Slowly whisk in the broth until a smooth sauce forms. Simmer until thickened, 2-3 minutes. Add in the remaining ingredients; continue to cook on low heat. Taste; adjust seasonings.

This gravy can be served as is or blended until partially or completely smooth.

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