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Vegan Mushroom gravy

This delicious vegan gravy made with caramelised onions and rich Porcini mushrooms is sure to add a little decadence to any meal. It pairs delightfully with my Vegan Meatloaf recipe.

mushroom gravy


  • ½ cup extra-virgin olive oil

  • ½ small onion, finely chopped (1/2 cup)

  • 1 cup finely chopped baby Portobello mushrooms

  • 1 cup dried Porcini mushrooms, soaked in 1 cup of boiled, hot water for 10 minutes

  • ½ cup all-purpose flour

  • 3 cups vegetable stock

  • 1 cup Vegan cream for cooking (almond, soy or oat)

  • 1 teaspoon Worcestershire sauce, more to taste

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper


  • Strain and drain the Porcini mushrooms and set the Porcini water ( the water they soaked in ) aside.

  • In large skillet heat oil on medium high. Add onion and mushrooms; cook, stirring, until well browned and caramelised, about 10 minutes.

  • Sprinkle in flour and stir, cook until golden brown, about 3 to 5 minutes.

  • Slowly whisk in vegetable stock, adding a little at a time, then add in porcini water slowly until a smooth sauce forms. Simmer 2 to 3 minutes until thickened.

  • Lower the heat, slowly stir in the Vegan cream and the Worcestershire sauce. Remove from heat.

  • Season with salt and pepper to taste.

  • Serve and enjoy!

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