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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 tbsp butter or vegan Earth Balance
- 1/2 yellow onion minced
- 3 cloves garlic
- 2 tbsp all purpose flour
- 1 1/2 cups milk (can use almond or coconut milk)
- 1 tsp fresh thyme fresh recommended, but 1/2 tsp dried will work
- 1 tsp salt
- 1 tsp freshly ground pepper
Instructions
- Pulse 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 broth to rehydrate.
- In a heavy bottom stockpot over medium high heat, melt butter. Add onion, stir, and saute until onion is soft and starting to turn golden brown. Add garlic, stir, and cook for another minute. Add 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, milk, thyme, salt and 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.
I just made this for breakfast and WOW this was delicious! I love biscuits and gravy but have only had it with sausage, never bacon. I think I will only be doing this version from now on! I didn’t have enough regular milk so I used Oatley oat milk instead – it was still super tasty with this alternative. I topped with a sprinkle of cheddar cheese. I’m full but want to go for another helping. I would recommend this recipe to everyone. Thank you for sharing!!
What type of mushrooms did you use?
I used a dried mix I got at Costco
This was SO good! I made it just as described but added crumbled Morning Star veggie patties right at the end and it was a nice addition, but definitely not necessary. My boyfriend who swore he wouldn’t approve of a non-sausage gravy loved it too!
Where would you recommend buying dehydrated mushrooms at?
You can get them in small packages at most grocery stores. I happened to buy a huge tub at costco.
Used this recipe for a party I had at a restaurant I work at for a handful of vegetarian people. The compliments where aplenty. I added a pinch of cayenne pepper for some heat but that was all I adjusted. Thanks so much.
Give me anything to do with gravy and I love it. I never knew you could make muhroom in a gravy.
How interesting using dehydrated mushrooms, I can imagine it giving a good depth of flavor. Looks so comforting.
Oh goodness, homemade gravy is simply amazing! This recipe looks super simple, we’ll have to give it a try this week.
A good gravy to have is so important to have when a comfort meal is made! This one looks and sounds amazing!
Great idea to run the rehydrated mushrooms through the blender, they can be tough. I adore mushrooms so I am pretty sure I will love this recipe.