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Mushroom Gravy

Makes 3 cups / Ready in 30 minutes


    Confession time: We are both die-hard mushroom haters. Yet somehow, magically, when we mince the mushrooms for this gravy, our aversion to fungi disappears! Whipping up a batch of this gravy will make your entire home smell like Thanksgiving, but you certainly don’t have to wait for the holidays to make it. Goodness, no! We make this gravy year-round to pour over mashed potatoes.


    recipe | Toni Okamoto & Michelle Cehn


    Mushroom Gravy


    • 1 cup button mushrooms (you’ll need about 5)
    • 3 1/2 Tbsp canola or vegetable oil
    • 1/2 cup diced yellow onion
    • 2 large garlic cloves, minced
    • 2 bay leaves
    • 3 1/2 Tbsp all-purpose flour
    • 2 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
    • 1/2 tsp dried oregano
    • Ground black pepper, to taste


    Per serving:

    • calories53
    • protein1g
    • fat4g
    • carbs3g
      • sugar1g
      • fiber3g
    • sodium24mg



    1. Wash mushrooms, remove stems (if desired), and chop super finely.
    2. Heat oil in saucepan over medium heat. Add mushrooms, onion, garlic, and bay leaves. Sauté for 2 to 3 minutes, until onion is translucent and tender. Remove bay leaves.
    3. Add flour and mix to form a thick paste. Cook, stirring, for 1 to 2 minutes, until sauce is golden.
    4. Add vegetable broth, stir, and bring to a simmer. Season with oregano and pepper.
    5. Use a whisk to gently mix gravy occasionally until it thickens to your desired consistency, about 20 minutes. If you prefer a thinner gravy, mix in 1 to 2 Tbsp water.


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