Mushroom Gravy



10 min


25 min


2 1/2 cups

Mushroom Gravy

(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)

This perfectly-seasoned, silky gravy is the ideal topper for your mash this Thanksgiving.


  • 2 cups mushroom broth
  • 1 14-g pkg dried porcini mushrooms , finely chopped
  • 1/4 cup sherry , or
  • apera
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • 1/2 tsp white miso , or
  • low-sodium soy sauce
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour


  1. Combine broth with dried mushrooms in a large measuring cup. Set aside until mushrooms are rehydrated, about 15 min. Whisk in sherry, Dijon, thyme, miso, and onion and garlic powders.
  2. Melt butter in a medium saucepan over medium-high. Evenly sprinkle flour overtop. Whisk constantly until mixture foams and smells nutty, about 1 min.
  3. Reduce heat to medium. While whisking constantly, gradually pour in broth mixture. Boil, whisking constantly, until mixture thickens to a gravy consistency, 2 to 4 min. Season with pepper.

Get more vegetarian Thanksgiving recipes.