Why you’ll love this mushroom gravy recipe:
Quick: Have this mushroom gravy recipe ready to eat in just 30-minutes. That’s it! Versatile: Add this mushroom gravy recipe on your favorite meat substitute (or meat), veggies, potatoes, literally you’ll want to put it on everything. Flavorful: The combo of fresh herbs, mushrooms, and seasonings makes a flavor explosion in your mouth in this mushroom gravy recipe
Mushroom Gravy Recipe Ingredient Notes:
Herbs: I use fresh rosemary, thyme, and sage in this mushroom gravy recipe, but you can swap these out for dried herbs, or different fresh herbs that you have on hand. However, I find the flavor combos of these three are perfect for a comforting gravy. Mushrooms: I used cremini mushrooms here but you could experiment with other mushroom types or a combination of what you have on hand. Just ensure they are in small, bite-size pieces. Vegetable Stock: If you aren’t vegetarian, you can sub this for chicken or beef stock if that’s what you have in your cupboard.
How to make mushroom gravy:
How to make mushroom gravy recipe gluten-free? Substitute the all-purpose flour with 1 tbsp of cornstarch to make gluten-free. Storage: Store in the fridge in a tightly sealed container for 4 – 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve. What do I serve this on? Any meat substitute, mashed potatoes, veggies, and the list goes on. It’s so good!
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