Name: Poor Man’s Mushroom Gravy Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 250–300 g (8–10 oz) button or cremini mushrooms, thinly sliced; 1 small–medium onion, very finely diced; 2–3 garlic cloves, minced; 3 tablespoons all-purpose flour; 2 tablespoons neutral oil or vegan butter; 2 cups (480 ml) vegetable broth (low-sodium preferred); 1–2 tablespoons soy sauce or tamari (adjust to taste); ½ teaspoon black pepper (or more to taste); Salt to taste; Optional: ½ teaspoon dried thyme, pinch of smoked paprika

This Poor Man’s Mushroom Gravy is a rich, silky, meat-free gravy made with affordable mushrooms, onion, flour, and pantry staples. It delivers deep umami flavor and comforting texture in under 20 minutes—no drippings or fancy ingredients needed. Perfect for pouring over mashed potatoes, rice, biscuits, or any budget meal that needs a savory hug.

Why You’ll Love This Recipe

You’ll adore this gravy because it turns the humblest ingredients into something that tastes downright luxurious—all for pennies per serving. Mushrooms provide incredible natural depth and “meaty” richness that rivals traditional meat-based gravies, while a simple roux creates that classic velvety thickness everyone craves.

It’s 100% vegetarian/vegan, gluten-free adaptable, incredibly quick to whip up, and uses things most kitchens already have. No need to wait for a roast or buy expensive stock; this gravy stands alone beautifully or elevates any plain plate into comfort-food heaven.

It’s forgiving, customizable, and perfect for stretching meals, feeding a crowd on a budget, or satisfying gravy cravings any night of the week. Once you taste it, you’ll wonder why you ever paid more for gravy.

Yield: 6 servings

Poor Man’s Mushroom Gravy Recipe

Rich, cheap vegan mushroom gravy full of umami and comfort.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

250–300 g (8–10 oz) button or cremini mushrooms, thinly sliced
1 small–medium onion, very finely diced
2–3 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons neutral oil or vegan butter
2 cups (480 ml) vegetable broth (low-sodium preferred)
1–2 tablespoons soy sauce or tamari (adjust to taste)
½ teaspoon black pepper (or more to taste)
Salt to taste
Optional: ½ teaspoon dried thyme, pinch of smoked paprika

Instructions

Hello, gravy lover! Grab a medium skillet or saucepan—we’re about to make the silkiest, tastiest mushroom gravy on a shoestring budget.
Heat the 2 tablespoons of oil (or vegan butter) over medium-high heat until shimmering.
Add the sliced mushrooms in a mostly single layer. Let them sit undisturbed for 4–5 minutes until they turn deep golden brown—this is where all the magic flavor comes from!
Stir the mushrooms, then toss in the finely diced onion and minced garlic. Cook 3–4 minutes more until the onion softens and everything smells irresistible.
Sprinkle the 3 tablespoons of flour evenly over the mushroom mixture. Stir constantly for 1–2 minutes until the flour turns light golden and smells toasty (this cooks out the raw taste).
Slowly pour in about ½ cup of the vegetable broth while whisking vigorously—keep whisking until smooth and no lumps remain.
Gradually add the remaining broth, still whisking constantly, until everything is fully incorporated and silky.
Stir in the soy sauce, black pepper, and any optional herbs. Bring to a gentle simmer, then lower heat to medium-low. Let it bubble gently for 5–7 minutes, stirring occasionally, until thickened to your liking.
Taste your masterpiece! Add more salt, pepper, soy sauce, or a tiny splash of vinegar/lemon if it needs brightness. If it’s too thick, thin with a little extra broth or water.
Turn off the heat, give one final stir, and serve hot—drizzle generously over mashed potatoes, rice, toast, biscuits, veggies, or anything that deserves a cozy, savory blanket. Enjoy every comforting spoonful!

Notes

Naturally vegan (use oil instead of butter), super budget-friendly, and loaded with real mushroom flavor—no fake “beef” flavorings needed. The longer you brown the mushrooms, the richer the gravy. Reheats beautifully and thickens more when cold—perfect for meal prep or leftovers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 73Total Fat 4gSaturated Fat 2gUnsaturated Fat 1gCholesterol 10mgSodium 285mgCarbohydrates 8gFiber 1gSugar 1gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Slice mushrooms thinly and brown them well—this step builds massive flavor; patience pays off.
Cook the flour roux until it turns golden for nutty depth and no raw taste.
Add liquid gradually while whisking constantly to prevent lumps—smooth gravy every time.
Use low-sodium soy sauce or tamari if your broth is salty; taste before adding extra salt.
For extra richness, finish with a small pat of butter or splash of plant milk (optional).
If gravy thickens too much on standing, thin with a little hot water or broth.
Keep heat medium-low after adding liquid to avoid scorching the roux.

Ingredients Notes

Mushrooms — Cheap button or cremini mushrooms are ideal; they release lots of moisture and develop intense umami when browned. No need for gourmet varieties.
Onion — A single onion adds sweetness and aromatic base—yellow or white works fine.
Flour — All-purpose flour thickens the gravy; it’s inexpensive and creates the classic texture.
Broth — Vegetable broth (or water + bouillon cube) keeps it vegan and flavorful; use low-sodium to control seasoning.
Soy sauce — Adds deep savory umami and color—regular or low-sodium both work.
Oil or butter — Neutral oil for vegan; butter for richer flavor if not strictly vegan.
Garlic & seasonings — Fresh garlic and basic salt/pepper let the mushroom flavor shine without extra cost.

Variations and Substitutions

Gluten-free: Swap all-purpose flour for gluten-free 1:1 blend or cornstarch slurry (2 tbsp cornstarch + 3 tbsp water).
Creamier: Stir in ¼–½ cup plant-based milk, coconut milk, or heavy cream at the end.
Spicier: Add black pepper generously, chili flakes, or a dash of hot sauce.
Herb boost: Stir in dried thyme, rosemary, sage, or fresh parsley at the finish.
Onion-free: Skip onion and double garlic or add onion powder.
Extra umami: Add 1 tsp nutritional yeast, a splash of Worcestershire (vegan version), or mushroom powder.
Smoky: Include ½ tsp smoked paprika or a drop of liquid smoke.
Low-fat: Use less oil and water/broth only—no butter.
Bulk it up: Add cooked lentils or finely diced veggies for a heartier “gravy stew.”

Storage Options

Store in an airtight container in the fridge for up to 4–5 days. Reheat gently on the stove over low heat, whisking in a splash of broth or water to loosen if thickened. Freezes well—portion into freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat slowly, stirring frequently.