Mushroom Gravy: A Plant-based, Gluten-Free Option for Any Occasion

Reader Contribution by Judy Delorenzo and A Life Well Planted
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Reprinted from the cookbook From Chronically Ill to Vibrantly Well: Recovery Through a PlantBased Diet by Judy DeLorenzo (A Life Well Planted, 2019). Who said gravy can’t be healthy? Try this nourishing mushroom gravy served over potatoes, rice, quinoa, veggie burgers, and more. It’s also delicious served over cauliflower rice. Make with a medley of mushroom varieties to ramp up the nutritional value.

Mushroom Gravy Recipe

Makes about 4 cups


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1/2 to 3/4 pound fresh mushrooms, such as shiitake, white button, crimini, cut into 1/4-inch-thick slices, (if using large shiitakes, cut the slices in half)
  • 1 tsp minced fresh ginger root
  • 1 celery stalk, diced
  • 2 garlic cloves, diced small
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/2 tsp sage and rosemary blend
  • Fresh thyme; slide leaves off stems and measure 1 Tablespoon
  • 3 cups low-sodium vegetable broth
  • 1 tbsp coconut aminos
  • 1 tbsp plus 1 teaspoon arrowroot powder

Sage and rosemary blend: Thoroughly blend equal amounts of dried sage and dried rosemary using a spice grinder or bullet blender (some have a milling blade).


1. Heat the oil in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion and cook, stirring often, for about 5 minutes or until it begins to soften.

2. Add the mushrooms, ginger root, celery, garlic, salt, black pepper, smoked paprika, sage and rosemary blend, and thyme. Cook, stirring often, until the mushrooms release their liquid and begin to turn golden brown.

3. Reduce the heat and slowly stir in the vegetable broth and coconut aminos. Scrape the bottom of the pan with a wooden spoon to release any bits of vegetables or mushrooms. Simmer, partially covered, for 5 to 10 minutes; stir occasionally.

4. Spoon about 1/4 cup of the gravy into a small bowl and let it cool down for a couple of minutes. Add the arrowroot powder and whisk until smooth, then slowly pour back into the skillet while stirring. Simmer, stirring, until thickened.

Omnivore Variation:

These omnivore variations involve cooking seared Salisbury steaks or chicken cutlets in the mushroom gravy. Depending on how many people are being served, you may need to double the gravy recipe.

1. Sear Salisbury steaks or chicken cutlets in a small skillet over medium-high to high heat (use refined avocado oil to coat the pan). Plan on 3 to 4 ounces of meat per omnivore. A ceramic nonstick pan works well for this purpose.

2. Reduce the heat, and allow the pan to cool down a bit.

3. Add enough of the finished mushroom gravy so the steaks or cutlets are partially submerged.

4. Cover, and gently simmer until the Salisbury steaks or chicken cutlets are cooked through; flip occasionally. Adjust the heat, if necessary, to keep at a gentle simmer.

Judy DeLorenzois an author, organic garden aficionado, and plant-based foodie. Her husband is the (micro) farmer and she’s the (micro) farmer’s wife. Connect with Judy atA Life Well Planted, and read all of her MOTHER EARTH NEWS postshere.


Learn how to identify and gather wild mushrooms and other fungi!

An authoritative field guide to more than 450 species of wild mushrooms from around the world, Mushrooms shows the life cycle and features of a mushroom, what supplies are needed for mushroom foraging, and how to take a spore deposit.

A photographic field guide forms the heart of the book, providing information on size, range, and habitat. The clear images and illustrations of specimens, along with information on what’s poisonous and what’s edible, make this the ultimate guide to mushrooms. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.

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