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Herbed Mushroom Gravy (Vegetarian, Paleo)
What’s Inside: Gravy just makes everything better, especially this herbed mushroom gravy because it is vegetarian, Paleo, and bursting with flavor. It’s the perfect pairing for any holiday meal!
Gravy Can Be Homemade AND Delicious!
Who misses gravy out of an envelope? Anyone? Good! Me neither. Once I began cooking for myself, I knew I had to develop a recipe that accomplished that salty, meaty, savory flavor without the meat, gluten, or sugar. And thus this herbed mushroom gravy recipe was born!
How To Make Herbed Mushroom Gravy
This vegetarian gravy is super easy to make from scratch, and you can really make it your own by throwing in your favorite herbs and veggies. And believe me. The smell that fills the kitchen is well worth the extra effort. Plus, you can make it ahead of time and keep frozen or in your fridge until it’s time to thaw, heat, and serve.
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Serve it for Thanksgiving over roasted turkey and nested in your mashed cauliflower or mashed potatoes. Your guests will devour every last drop in your gravy boat!
You can find my recipe for herbed mushroom gravy below! And make sure to check out my roundup of healthy Thanksgiving basics to ensure you stay on track this holiday season and impress your guests with a delicious, clean, homemade meal.
Enjoy!
More Healthy Veggie Side Dishes
If you like this healthy homemade herbed mushroom gravy, make sure to save these healthy Thanksgiving recipes when planning to host your own holiday feast:
- Perfect Roasted Turkey (Paleo)
- Simple Cranberry Sauce (Refined Sugar-Free)
- Ghee-Roasted Brussel Sprouts (Paleo, Whole30)
- Creamy Dairy-free Mashed Cauliflower
- Paleo Chestnut + Bacon Stuffing
- Autumn Kale Salad with Squash
- Dairy Free Creamed Spinach (veggie-packed!)
Video: Watch How To Make The Recipe
Yield: 6
Ingredients
- 1 Tbsp ghee butter, or olive oil for AIP
- 1 small yellow onion or 2 shallots
- 10 oz crimini mushrooms (Baby Bellas)
- 2 Tbsp arrowroot starch
- 2 cups vegetable broth (can sub any broth you like)
- 3 sprigs of fresh rosemary (added to taste)
- 3 sprigs of fresh thyme (added to taste)
- pinch of salt & pepper to taste (omit pepper for AIP)
Instructions:
- Clean the mushrooms by taking a damp paper towel and wiping any dirt off the mushrooms carefully. Slice mushrooms thinly and set aside.
- Chop onion/shallots into small and thin pieces and set aside. Also roughly chop the herbs after stripping them off stems.
- Heat a large skillet over medium heat. Add ghee/butter/oil to the pan and melt, swirling the oil around until it’s coated the bottom of the pan. Add the chopped onions and stir with a wooden spoon for 2-3 minutes until translucent (do not burn). Next add the sliced mushrooms and continue to sauté until they are soft for approx. 5 minutes or so. Add a pinch of sea salt. Moisture should be releasing, continue to stir until it evaporates.
- Turn the heat to low and sprinkle the starch over top, continue to mix until a paste starts to form after a few minutes and turns golden.
- Slowly whisk in the broth, ensuring the starch is thickening it up into gravy and any clumps are dissolved.
- Add in the fresh herbs and season again with salt and pepper. Bring the gravy to a simmer, it will continue to thicken after 7-8 minutes. Continue to whisk until you are happy with the texture. It will continue to thicken even as it cools, so don’t let it get too thick before removing from the heat!
- Pour into a gravy boat or bowl and use to top your mashed veggies or meat.
-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.
browse more recipes:
AIP Dairy-free Fall Gluten-free Grain-free Holidays Mushroom Nightshade-free Nut-free Paleo Recipes Sides Whole30 Winter
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28 comments
I agree, gravy does make everything better!
This was so easy and tasty! I want to put this gravy on everything. It was delicious with the steak we made last night.
This gravy is so tasty. I just made it today for the third time. Thank you!
Perfect so glad!
This gravy was perfect – i love mushrooms and made steak & potatoes and loved this mushroom gravy – i wasn’t so concerned about vegetarian but still yum!
This looks amazing. I love mushrooms and this would be amazing over roast beef or steak
Enjoyed this with dinner last night and it was easy, quick and delectable! Definitely a gourmet gravy; everyone loved it!
Wow – this is simply gorgeous! I am having a plant based holiday meal and THIS stunner needs to be on it! Thank you for the recipe inspo!
Wonderful, so glad to hear it!
Loos amazing! comes very handy for Thanksgiving!
This gravy looks amazing. So much flavour and really thick and delicious.
Nothing like whole mushrooms in a gravy, perfect for Thanksgiving! Looks absolutely delicious, can’t wait to try it out!
Totally agree! thanks so much, Farah!
It was sooo good! My kids have asked to make it for Christmas too.
Anything with mushrooms is a winner in my book! This looks absolutely tasty!
My mouth is watering just looking at your mushroom gravy!
what a delicious and easy to make homemade gravy. It made my garlic mashed potatoes taste so good.
I absolutely adore mushrooms and decided to make this with some shiitake too – so delicious!
I am drooling over your photos! It looks so rich and amazing! So happy I have everything to make this for our dinner tonight. Yum!
That looks so delicious! Especially this time of the year! I think I have put off purchasing an instant pot long enough.
I love the mushrooms in this gravy! Yum!
they’re so delish!
This herby mushroom gravy is my answer to everything! It’s such a versatile recipe for every day meals or special occasions!
totally agree… I am so team gravy beyond just holiday season!
Delicious and Homemade is the best and I love that it is mushroom and it is vegetarian too. Looks delicious and yum.
agree, homemade is extra special and it’s suitable for all diets!
What a deliciously rich looking gravy. I love mushrooms so will be giving this a try soon!
aww thanks, Beth!