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everybody's mushroom gravy

thanksgiving is on it's way, and if you're anything like my family, turkey and mashed potatoes are just a fancy backdrop to the true star of the show: a delicious homemade gravy. this year we're thankful for an abundance of fresh homegrown mushrooms, so we decided to try out a new mushroom gravy recipe to see if it held up to our high saucing standards. spoiler alert: it did. and now we're hoping to share with you all the pieces to bring this sauce to your thanksgiving table, ingredients included. as a bonus, this recipe is adaptable to meet your whole family's needs, with gluten free, vegetarian, and vegan options. because what's better than bringing the whole family together on this special day?

oyster, shiitake, lions mane, onions, garlic, sage, herbs & spices

all of the mushrooms as they saute together

mushroom gravy

the final mouthwatering product

recipe adapted from the splendid table.


* 2 tbsp olive oil

* 1 medium or 2 small onions, finely minced (about 1 cup)

* 1/4 heaping teaspoon dried sage

* 1/4 heaping teaspoon dried thyme

* 1-2 cloves minced garlic

* 2 pints mixed shiitake, oyster, and lion's mane mushrooms (1/2 pound)**

* 1 tsp salt

* 2 tbsp cornstarch or flour (double if you prefer a thicker gravy)

* 1 qt vegetable stock, chicken stock, or beef stock

* soy sauce or liquid amino acids to taste (optional)

* black pepper to taste


* place a medium saucepan over medium heat for about a minute, then add the oil and swirl to coat the pan. toss in the onion and dried herbs, and sauté for 5 minutes, or until the onion softens.

* stir in the garlic, and cook, stirring often, for another minute or so, until the garlic disappears into the mix visually and gives off an aroma.

* add the mushrooms** and salt, stir to distribute, and cover the pot. cook for 10 minutes over medium heat, stirring once in a while, until the mushrooms cook down into the onion, and they give off a visible amount of juices.

* meanwhile, place the cornstarch (or flour) in a small bowl, and slowly pour in about a cup of the stock, stirring constantly with a small whisk until the mixture is completely smooth.

* pour the rest of the stock into the mushroom mixture and let it come to a boil uncovered over medium heat. when it boils, turn the heat to medium-low, and drizzle in the cornstarch slurry, stirring constantly with a wooden spoon.

* keep cooking, stirring very often, for another 10 minutes, or until the mixture is glossy and gently thickened. add soy sauce to taste, if desired, and season liberally with black pepper. serve hot.

**note: we found that the lion's mane mushrooms benefit from a slightly longer cook time, so consider sauteing these first and giving them a couple of minutes to cook before adding the other mushrooms.

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