This Vegan Mushroom Gravy is a glutenfree recipe made with simple ingredients for an easy way to add flavor to any meal in minutes!

Units Scale

1 Tablespoon pure olive oil or butter (or plant based ghee/butter)
1/3 cup diced shallot or white onion
2 cups sliced cremini or baby portobello (about 8-10 ounces)
1/4 cup dry white wine (optional)
2 teaspoons minced garlic (about 2 small cloves)
1/4 teaspoon smoked paprika
1 Tablespoon tamari (gluten free soy sauce) (*See notes)
1 1/2 - 2 cups vegetable broth
Slurry: 1 Tablespoon cornstarch or arrowroot starch mixed with 1 Tablespoon water or broth *See notes for thicker gravy
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 Tablespoons fresh chopped parsley

Cook Mode Prevent your screen from going dark

Heat the olive oil or butter in a large saucepan or skillet over medium heat. Add the shallot or onion, and cook for about 4 minutes, until softened.
Add the mushrooms and optional white wine (if using). Cook for 8–10 minutes, stirring occasionally, until the mushrooms are soft and any liquid has reduced.
Stir in the garlic and smoked paprika, and cook for 1 minute, until fragrant. Add the tamari and mix well.
Pour in the vegetable broth, and bring the mixture to a gentle simmer. Let it simmer uncovered for 10–12 minutes, allowing the flavors to meld and the broth to reduce slightly.
While the gravy simmers, prepare the slurry by whisking together the cornstarch or arrowroot starch with 1 tablespoon of water or broth until smooth.
Once the gravy has simmered, reduce the heat to medium-low. Stir the slurry into the pan, mixing until well combined. Let the gravy cook for an additional 2–3 minutes, stirring occasionally, until it thickens to your desired consistency.
Season the gravy with salt and pepper to taste, and garnish with freshly chopped parsley before serving.

Too thick? Just add 1-2 tbsp hot broth or water, and cook the gravy until is is heated through.

*Too thin? Let the gravy simmer on the stove longer to allow it to reduce and thicken. Or, add another teaspoon of slurry.

For the Whole30 option: Use coconut aminos in place of tamari and omit the wine.