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Country Mushroom Gravy is a great alternative to sausage gravy if you’re making biscuits and gravy and can easily be made into a vegan or vegetarian recipe.
This homemade mushroom gravy is made from dehydrated mushrooms. If you’re looking for a meat free alternative when making biscuits and gravy, this country mushroom gravy tastes and feels so much like it has sausage!
I wanted to make a Country Mushroom Gravy as a meat free alternative to sausage gravy. I thought about using fresh mushrooms, but I decided to try using the HUGE container of dehydrated mushrooms I got at Costco awhile back. I really wasn’t sure how this mushroom gravy recipe would turn out, but I was so pleasantly surprised!
How to make this recipe:
- You see, dehydrated mushrooms need to be rehydrated, and even when they are they can be quite chewy. I decided to run the dehydrated mushrooms thru the blender to chop them up into teeny tiny little pieces and rehydrate them in hot broth. This texture actually made the mushrooms feel a bit like sausage!
- Next I cooked up onion and garlic in some butter. If you want to make this a vegan mushroom gravy, simply use olive oil or a vegan spread like Earth Balance.
- I added some flour to create a roux. Then I added in the rehydrated mushrooms and broth along with some milk. If you need vegan or dairy free options, you can substitute the milk with almond, coconut, or even hemp milk. I seasoned the mushroom gravy with thyme, salt and pepper.
Related recipes:
Love biscuits and gravy? You’ll love these recipes:
- Country Sausage Gravy
- Flaky Buttermilk Biscuits
- Sage Breakfast Sausage
- White Gravy with Bacon Grease
- Biscuits and Gravy Casserole
- Gluten Free Country Sausage Gravy
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Ingredients
- 2 cups dehydrated mushrooms turns into 1 cup after getting chopped up
- 1/2 cup vegetable broth heated (or can use chicken broth)
- 4 tablespoons butter or vegan Earth Balance
- 1/2 yellow onion minced
- 3 cloves garlic
- 2 tablespoons all purpose flour
- 1 1/2 cups milk (can use almond or coconut milk)
- 1 teaspoon fresh thyme fresh recommended, but 1/2 tsp dried will work
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Instructions
- Pulse 2 cups dehydrated mushrooms in high powered blender (I used my Blendtec) until all pieces are about a quarter inch in size or less. Soak in hot 1/2 cup vegetable broth to rehydrate.
- In a heavy bottom stockpot over medium high heat, melt 4 tablespoons butter. Add 1/2 yellow onion, stir, and saute until onion is soft and starting to turn golden brown. Add 3 cloves garlic, stir, and cook for another minute. Add 2 tablespoons all purpose flour, stir, and cook while stirring frequently until flour starts to turn golden brown and smells like a savory pie crust, 3-5 minutes.
- Add broth with the mushrooms, 1 1/2 cups milk, 1 teaspoon fresh thyme, 1 teaspoon salt and 1 teaspoon freshly ground pepper to the mixture. Whisk to combine and continue whisking over heat. Cook mixture just until desired thickness is achieved. You may add more broth or milk to thin, if needed.
- Serve hot over biscuits, eggs, meatloaf, mashed potatoes – anything your heart desires.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can I use fresh mushrooms? And if so, how much?
I’m always in favor of using fresh mushrooms, but for this recipe and to get the consistency of meat gravy, I highly recommend using dehydrated mushrooms.