Easy Mushroom Gravy

4 servings
25 min

We promised you an easy mushroom gravy from scratch when we posted our easy poutine recipe. So the time has come for a delicious and quick mushroom sauce recipe. It really doesn’t take that much more time than using a package so why not make it fresh?

We ran out of chicken stock for this recipe, but luckily it’s just as delicious with vegetable stock!

We make it gluten free using Bob’s Red Mill All Purpose Flour. However regular flour is fine too!

When you sprinkle the flour in, just be sure to work out all the lumps.

Then when you add the chicken or vegetable stock, keep stirring with a wisk until it thickens to your liking.

This mushroom sauce has so many different uses. Serve it over fries, as a poutine or as a gravy to accompany turkey, steak or chicken. It’s also delicious on a veggie burger if you want to skip the bun!

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 2 tbsp flour (gluten free, all purpose)
  • 1 tbsp coconut oil
  • 1 cup onion minced
  • 1 clove garlic minced
  • 1/2 lb crimini mushrooms sliced (about 3 cups or 8 oz).
  • 1 1/2 cups chicken or vegetable stock
  • 3 tbsp tamari

Add mushroom to cold pan and turn on heat to medium low. Cook until mushrooms start to brown. Remove to a bowl and set aside.
Add coconut oil to pan. Cook onion until it starts to soften, about 6 minutes. Add garlic for last 30 seconds and cook until fragrant. Add mushrooms back in and cook for another 3 minutes.
Add flour and stir with a spatula to evenly coat.
Stir in stock and tamari. Continue stirring and turn heat to medium-low. Stir often as gravy thickens. Add salt and pepper to taste.
  • Serve as a mushroom sauce over poutine or as a gravy to accompany turkey, steak or chicken. It’s also delicious on a veggie burger.
Birdz of a Feather
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