Gluten-Free Mushroom Gravy
Published Dec 20, 2025
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Rich, Savory, and Surprisingly Simple
A great gravy has the power to bring an entire meal together, and this gluten-free mushroom gravy does exactly that. Silky, deeply savory, and packed with comforting flavor, it’s a dish that feels just as at home on a holiday table as it does alongside a weeknight dinner. Whether spooned over mashed potatoes, roasted vegetables, or a gluten-free main, this gravy delivers big flavor without relying on meat drippings or hard-to-find ingredients.
Table of Contents
Naturally gluten-free, vegetarian, and refined sugar–free, this recipe is also free from eggs, nuts, and soy, making it an ideal choice for gatherings where multiple dietary needs overlap. With simple swaps, it can easily be made dairy-free and vegan as well—without sacrificing richness or depth.
Why Mushrooms and Tamari Create Incredible Flavor
There’s something truly wonderful that happens when mushrooms are paired with soy sauce. Mushrooms are naturally rich in umami, that savory, almost meaty flavor that gives dishes their depth. Soy sauce amplifies that quality, intensifying the richness and creating a flavor that tastes far more complex than the ingredients alone.
For those who can’t have soy, San-J No Soy Tamari is the answer. It delivers that same savory, umami-packed punch without soy or wheat, allowing the mushrooms to shine while keeping the dish completely allergen-friendly. The result is a gravy that tastes full-bodied and satisfying, without anyone guessing it’s soy-free.
What You’ll Need
To create this rich and comforting mushroom gravy, you’ll need:
- Fresh cremini mushrooms for deep, earthy flavor
- Shallot and garlic to build a savory base
- Olive oil and butter or a dairy-free alternative for richness
- San-J No Soy Tamari for umami depth without soy
- Gluten-free all-purpose flour to thicken the gravy
- Fresh thyme and rosemary for aromatic warmth
- Gluten-free vegetable broth
- Salt and freshly ground black pepper
Tips and Variations
Make it vegan:
Use dairy-free butter or olive oil instead of butter for a fully vegan gravy.
Boost the flavor:
Let the mushrooms cook until all their liquid has evaporated before adding other ingredients—this concentrates their flavor.
Smooth or rustic:
Leave the gravy chunky for texture or blend part of it for a smoother finish.
Herb swap:
No fresh herbs? Dried thyme or rosemary can be used in smaller amounts.
Not just for holidays:
This gravy is delicious over gluten-free pasta, rice, or even as a sauce for roasted vegetables.
FAQs
Is this mushroom gravy completely soy-free?
Yes. By using San-J No Soy Tamari instead of traditional soy sauce, this gravy is entirely soy-free.
Can this gravy be made ahead of time?
Absolutely. It can be made up to two days in advance and reheated gently on the stovetop with a splash of broth if needed.
Does it taste like traditional gravy?
It has the same comforting richness and savory depth, with mushrooms providing a hearty, satisfying flavor that even non-vegetarians love.
Can I freeze mushroom gravy?
Yes. Let it cool completely, then freeze in an airtight container for up to two months. Thaw overnight and reheat slowly, stirring well.
Mushroom Gravy
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter or dairy-free substitute
- 1 shallot, very finely chopped
- 16 ounces cremini mushrooms, cleaned and sliced
- 2 garlic cloves, grated
- 2 tablespoons San-J No Soy Tamari
- ¼ cup gluten-free all-purpose flour
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 cups gluten-free vegetable broth
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the mushrooms and cook, stirring often, until the liquid has been released and they are soft, 8 – 10 minutes. Add garlic and cook, stirring, for 30 seconds. Add the San-J No Soy Tamari and flour. Cook, stirring for 1 minute. Add the herbs and broth and let simmer for about 20 minutes or until thickened, stirring often. Remove the herb stems and season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
