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Slow Cooker Vegetarian Mushroom Gravy

This savory gravy is packed with meaty, umami flavors from a mix of mushrooms and soy sauce. Using a slow cooker frees up space on the stove for the holidays, and everyone from meat-eaters to vegans will love this recipe.

Serves 8
Ready in 75 mins
Prep time 5 mins
Cooking time 70 mins
63 calories per serving


> 2 tbsp olive oil
> 1 medium red onion, roughly chopped
> 1 (8 oz) pkg sliced baby bella mushrooms
> 1 (3.5 oz) pkg sliced shiitake mushrooms
> 3 tbsp all-purpose flour
> 2 3/4 cups low-sodium vegetable stock, plus more if needed
> 1 tbsp reduced-sodium soy sauce
> 1/2 tsp fresh thyme leaves, plus more, if desired


In a small skillet on medium-high or 2-qt slow cooker set to saute function, heat the oil. Add the onion and mushrooms. Cook 8-10 min., until onions are translucent and mushrooms have softened, stirring often.
Add the flour and cook 1 min., until flour is absorbed, stirring constantly. While whisking, add the vegetable stock, soy sauce, and thyme. Season with salt and pepper. If using a skillet, transfer to 2-qt slow cooker. Cover and cook on low 1 hour, until gravy is thickened. After simmering, add a little more vegetable stock to thin to desired consistency as needed. Add more fresh thyme, if desired.
Turn off heat and let cool briefly. Carefully use an immersion blender to purée gravy until smooth. Set to “keep warm” function to serve, or transfer to a gravy boat. To make ahead, cool completely and refrigerate for up to 4 days. To reheat, heat in slow cooker on "keep warm" or low function until warm.

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