Servings: 4 servings

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins


  • large saute pan


  • 1 small yellow onion, finely chopped
  • 10 ounces cremini or white button mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • ¾ teaspoon dried thyme or about 1½ teaspoons chopped fresh thyme – Sub rosemary if desired.
  • 2 tablespoons all-purpose flour – Sub GF or whole wheat flour if preferred.
  • ¾ cup unflavored, unsweetened non-dairy milk – Even some unsweetened plant milks taste sweet, so be sure to taste first. I used Trader Joe’s soy.
  • 1 cup salty vegetable broth – Or water plus bouillon, or water plus extra soy sauce.
  • black pepper
  • 1 tablespoon tamari or soy sauce


  • Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
  • Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Evenly sprinkle flour into the pan, stir and cook for about 1 minute or until lightly browned.
  • Add the milk and broth, and stir to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
  • Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and use.


This recipe makes a modest amount. So if you plan to double it for a crowd, double everything except the mushrooms, which you can increase to 12 to 16 ounces, depending on how mushroom-heavy you want it to be.


Store in the refrigerator for up to 5 days. Mushroom gravy can also be frozen. Thaw overnight and re-heat on the stovetop.

Estimated Nutrition (per serving)

Calories: 63kcalCarbohydrates: 10gProtein: 4gFat: 1gCholesterol: 0mgSodium: 345mgFiber: 3gSugar: 3g