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Made without gluten, corn, soy, nuts and dairy, this Healthy Flourless Mushroom Gravy is free of the top five allergens. Plus, it's simple to make and comes together in less than an hour.

When it comes to mashed potatoes, Sunday dinner and holiday meals, gravy is a must! That's why I created this easy Flourless Mushroom Gravy that's perfect for those with sensitivities and allergies.
Made with simple real food ingredients, it's creamy and full of delicious umami flavour.
Is Mushroom Gravy Healthy?
When made with wholesome, real-food ingredients, mushroom gravy is a healthy and nutritious option. It's especially great for those on a plant-based or vegetarian diet.
Health Benefits
Rich in vitamins and minerals. Cremini mushrooms are a great source of vitamin D2, potassium, selenium, zinc and many B vitamins, including B12.
Antioxidant-rich. Cremini mushrooms are a good source of selenium, polysaccharides and ergothioneine, which can help combat oxidative stress and protect our cells from free radical damage.
Immune-supporting. This gravy is full of ingredients that can support the immune system. Cremini mushrooms are a great source of zinc and anti-inflammatory properties, while onions and garlic are a great source of sulphur and antimicrobial properties. Plus, using homemade vegetable broth adds a plethora of vitamins and minerals.
Heart-Healthy. Cremini mushrooms are a great source of potassium, fibre, and anti-inflammatory properties that can help protect the heart. Plus, if using homemade vegetable broth, this gravy is lower in fat and sodium.
Supports gut health. Cremini mushrooms are a great source of prebiotic fibre that feeds the good bacteria in our guts. Plus, their anti-inflammatory properties and high amounts of B vitamins can further contribute to gut health.
Seasonal Benefits
Autumn and winter are great times to enjoy the immune-supporting nutrients and cozy comfort this Mushroom Gravy offers.
Spring and summer are great times to serve this gravy with barbecued meals.
How to Make Healthy Mushroom Gravy From Scratch
This scratch-made Flourless Mushroom Gravy is surprisingly simple to make and is ready to serve in just under an hour!
What You Will Need
Equipment
- Stovetop to cook and warm the gravy.
- Medium saucepan for sauteing and boiling.
- Wooden spoon for stirring.
- Blender to create a creamy texture. An immersion blender or a regular blender will work.
- Measuring utensils for accuracy.
- Sharp knife for chopping.
Ingredients
- Cremini mushrooms offer a delicious umami flavour, creaminess and plenty of nutrients.
- Onion and garlic add a depth of flavour that brings out the savoury taste of mushrooms.
- Coconut aminos add a rich umami flavour without soy. They are also a great source of amino acids.
- Vegetable broth adds a richness of flavour while providing the liquid.
- Extra virgin olive oil prevents sticking while sautéing and provides healthy fats that increase the absorption of fat-soluble nutrients, like vitamin D.
- Dried Thyme balances out the savoury flavours while providing extra vitamins, minerals and antioxidants.
- Natural mineral salt such as Himalayan, Celtic or sea salt helps to marry the flavours together.
Step 1: Sauté
First, heat the oil in a medium saucepan. Then, add the chopped onion and garlic and cook until they become fragrant (about two minutes). Add the chopped cremini mushrooms and dried thyme. Continue to cook until onions become transparent and the mushrooms begin to soften and brown. Stir often to prevent sticking.
Step 2: Simmer
Pour the vegetable broth over the sautéed mushrooms, onion and garlic. Cover and bring to a boil.
Once it comes to a rolling boil, turn the heat down and continue to simmer for about ten minutes, stirring intermittently.
Then, remove the pot from the heat and allow it to cool for a few minutes before handling.
Step 4: Blend
For a chunky mushroom gravy, remove half of the mushrooms with a slotted spoon, place them in a bowl and set aside.
For a smooth, creamy gravy, leave all the mushrooms to blend.
You can blend the gravy right in the pot with an immersion blender or allow it to cool fully and then transfer it to a blender jug.
Blend until smooth. It may take a few minutes with an immersion blender and about 30 seconds in a blender jug.
If you removed some of the mushrooms, add them back to the blended gravy to warm and serve.
Reheating
If you need to reheat the gravy, place it in a medium saucepan over medium-low heat until it begins to steam. Stir frequently to prevent sticking.
Storing and Saving
If you don't use it all right away or want to make it ahead of time, this Mushroom Gravy can be refrigerated for 3 - 4 days in an airtight container. It can also be frozen for up to 3 months. However, the texture may change slightly after thawing it from frozen.
Substitutions and Variations
Thicken the gravy by adding a tablespoon of arrowroot flour to the gravy while warming. You can also use tapioca flour. Both are gluten-free and gentle on the gut.
Make it oil-free by using water or broth to sauté the onion, garlic and mushrooms.
Use homemade bone broth if you do not need your gravy to be plant-based, vegan or vegetarian. Bone broth is a great option if you want to add more gut-healing power. You can use either chicken or beef broth.
Ways to Use Mushroom Gravy
This Mushroom Gravy is delicious served with mashed potatoes, poutine, roast dinners and holiday meals. It's also great for adding creaminess to casseroles or even serving with breakfast hash.
Recipe Highlights
Free of top allergens. This Flourless Mushroom Gravy is free of gluten, dairy, nuts, soy and corn.
Nutrient-rich. This Mushroom Gravy is made with whole-food ingredients that provide many vitamins, minerals and antioxidants.
Gut-loving. This recipe is made with gentle-on-the-gut ingredients and is a great source of prebiotic fibre and anti-inflammatory properties.
Simple to make. With just a few steps and a handful of simple ingredients, this Gravy is fuss-free and comes together in under an hour.
More Allergy-Friendly Recipes
FAQs
Yes, you can freeze mushroom gravy for up to 3 months. Make sure it is in a well-sealed container to avoid freezer burn and contamination. When reheating, you may need to add more broth or a little water if it has thickened.
It could also become thinner if there is any ice buildup, in which case you can add a tablespoon of arrowroot or tapioca flour to thicken it up.
Yes, to make this Mushroom Gravy without stock, you can replace it with water. It may not be as flavourful. However, you can add some extra spices and herbs. You can also use homemade tigernut milk to make it extra creamy.
Mushroom Gravy has an earthy, savoury, umami-rich flavour. It's also creamier than meat gravies, giving it a delicious texture that can be used in a wide variety of dishes like casseroles and pasta.
If you try this Easy Mushroom Gravy recipe, let me know how it turns out by leaving a comment and rating below! Also, make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Healthy Flourless Mushroom Gravy (Allergen-Free)
Print RecipeEquipment
- Stovetop
- Immersion Blender or Regular
- Medium saucepan
- Measuring Utensils
- Sharp knife
- Wooden Spoon
Ingredients
- 2 heaping cups Cremini Mushrooms (thinly sliced)
- 1 cup Cooking Onion (chopped)
- 2 tablespoon Fresh Garlic (minced)
- 2 tablespoon Coconut Aminos
- 3 cup Vegetable Broth
- 1 - 2 tablespoon Extra Virgin Olive Oil (or Pure Cold-Pressed Avocado Oil)
- 1 teaspoon Thyme (Dried)
- ½ teaspoon Himalayan Salt (or Other Natural Mineral Salt)
Instructions
- First, heat the oil in a medium saucepan. Then, add in the chopped onion and garlic and cook until they become fragrant (about two minutes). Add the chopped cremini mushrooms and dried thyme. Continue to cook until onions become transparent and the mushrooms begin to soften and brown. Stir often to prevent sticking.
- Once you have sautéed the onion, garlic and mushrooms, add the vegetable broth. Cover and bring to a boil.Once it comes to a rolling boil, turn the heat down and continue to simmer for about ten minutes, stirring intermittently.Then, remove the pot from the heat and allow it to cool for a few minutes.
- For a chunky mushroom gravy, remove half of the mushrooms with a slotted spoon, place them in a bowl and set aside.For a smooth, creamy gravy, leave all the mushrooms to blend.You can blend the gravy right in the pot with an immersion blender or allow it to cool fully and then transfer it to a blender jug.Blend until smooth. It may take a few minutes with an immersion blender and about 30 seconds in a blender jug.If you removed some of the mushrooms, add them back to the blended gravy to warm and serve.
- If you need to reheat the gravy, place it in a medium saucepan over medium-low heat until it begins to steam. Stir frequently to prevent sticking.If you don't use it all right away or want to make it ahead of time, this Mushroom Gravy can be refrigerated for 3 - 4 days in an airtight container.
Courtney says
This sounds amazing! My partner is gluten free so I'm always looking for new GF recipes. Thanks for sharing!
Michelle McCowan says
Thank you, hope you two enjoy!