Easy Mushroom Gravy

This is a luscious gravy that is delicious over mashed potatoes, grains, or served with a vegetarian loaf.


  • Oil spray (avocado, canola or olive)
  • 12 ounces mushrooms, sliced about 3-4 cups
  • 1 shallot, finely diced (or half an onion)
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon fresh thyme leaves (or 1 ½ teaspoon dried)
  • 3 tablespoons flour
  • 2 cups vegetable or mushroom broth or stock, heated
  • ½ cup plant-based milk
  • 1 -2 tablespoons cognac (or brandy)
  • Salt and pepper to taste


  1. Spray a large skillet with oil spray and saute mushrooms and shallot over med-high heat for about 8 minutes, stirring occasionally, until mushroom liquid has cooked off.
  2. Decrease to medium heat, add garlic and thyme, and saute 2 minutes.
  3. Sprinkle the flour over the mushroom mixture, stirring and cooking the flour for 2-3 minutes, letting it brown a bit. Do not worry if it sticks to the pan – the broth will deglaze it.
  4. Add 1/2 of the hot broth, scraping up the browned bits and whisking them in. Add the remainder of the broth and milk. Simmer on low heat until reduced and thickened, about 5 minutes.  
  5. Add 1 tablespoon of cognac incorporating and heating for one more minute. Taste, adjust seasoning adding salt and pepper and additional cognac if desired.