Recipe

Silky Gluten-Free Mushroom Gravy

A savory, silky-smooth gluten-free gravy with golden mushrooms, a glossy finish, and big cozy flavor in 20 minutes.

By Matt Campbell

•

4.8

If you have ever made gravy that turned into a gluey paste, a sad thin puddle, or that mysterious lumpy situation that looks like it needs a lifeguard, welcome. This is the fix.

This savory gluten-free mushroom gravy is silky and smooth on purpose. We build flavor fast with browned mushrooms, a little tamari for depth, and a simple starch slurry that thickens without the gritty aftertaste you sometimes get from gluten-free flour blends. The result is a glossy, spoon-coating gravy that tastes like you worked harder than you did.

It is perfect over mashed potatoes, turkey, meatloaf, roasted veggies, or anything carb-forward that deserves a warm blanket. Also, yes, you should taste as you go. That is not “cheating”. That is “being the chef”.

Why It Works

Real savory flavor: Browning the mushrooms gives you that deep, almost meaty base without needing drippings.
Silky texture, no lumps: A cornstarch or arrowroot slurry thickens smoothly when whisked into a gentle simmer.
Glossy, restaurant-style finish: A small knob of butter at the end makes it shine and rounds out the edges.
Flexible and forgiving: Dairy-free option included, easy to make ahead, and it reheats well with a quick whisk and a splash of broth.

Pairs Well With

Creamy Mashed Potatoes
Sheet Pan Roasted Veggies
Simple Roast Chicken
Hot Turkey Sandwich

Storage Tips

Refrigerate: Cool to room temp, then store in an airtight container for up to 4 days.

Reheat: Warm gently in a saucepan over medium-low heat, whisking often. If it gets too thick (it probably will), add a splash of broth and whisk until silky again.

Freeze: You can freeze it for up to 2 months. Starch-thickened gravies (especially cornstarch) can separate or weep a bit after thawing. Reheat slowly and whisk very well, or blend briefly to bring it back together.

Make-ahead tip: If making in advance for a holiday, stop right before the final butter swirl. Reheat, then finish with butter right before serving for maximum gloss.

Common Questions

Can I make this without mushrooms?

Yes, but it becomes a different gravy. Mushrooms add a lot of bulk and body, so removing them will make the yield smaller and the texture lighter unless you replace that volume.

Option 1 (quick, lighter): Skip the mushrooms and add an extra 1/2 cup finely chopped onion or shallot. Simmer a few extra minutes to build flavor.

Option 2 (true onion gravy vibe): Replace the mushrooms with 1 cup chopped onions and cook them in the butter over medium heat until deeply golden and sweet, 10 to 15 minutes, then proceed with the recipe. (This adds time, but the payoff is real.)

What is the best gluten-free thickener for silky gravy?

Cornstarch makes a glossy, smooth gravy and is the easiest to find. Arrowroot is also silky but can turn a little slick or stringy if boiled hard or cooked too long. Either works here.

Why did my gravy get lumpy?

Usually the slurry hit liquid that was boiling too aggressively or it was poured in too fast. Keep the gravy at a gentle simmer, whisk constantly, and drizzle the slurry in slowly. Fix it by whisking hard and simmering 1 minute, or blend briefly with an immersion blender.

My gravy is too thick (or too thin). How do I fix it?

Too thick: Whisk in a splash of warm broth a little at a time until it is silky again.

Too thin: Mix 1 teaspoon cornstarch with 1 teaspoon cold water, then whisk it in and gently simmer 1 minute. Repeat if needed.

How do I make it dairy-free?

Use olive oil instead of butter, and skip the finishing butter swirl. If you want that rounded flavor, add 1 teaspoon nutritional yeast or a tiny splash of full-fat coconut milk (start small so it does not taste coconutty).

Can I use gluten-free flour instead of cornstarch?

You can, but it is harder to guarantee silky results. If you go that route, cook the flour in the butter for a full 2 minutes (like a roux) before adding broth, then simmer until smooth.

Can I make this ahead and keep it warm?

Yes. Make it, then keep it on the lowest heat for up to 30 to 45 minutes, whisking occasionally. If it thickens too much, loosen it with a splash of broth. For the glossiest finish, add the final butter swirl right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan
Small bowl or measuring cup (for slurry)
Whisk
Wooden spoon or spatula
Measuring spoons and cups

I started making this gravy as a weeknight “nice-to-have” and it turned into a full-on kitchen habit. There is something slightly magical about taking a pan of browned mushrooms and turning it into a glossy sauce that makes leftovers feel like a plan. The first time I nailed the texture without a floury taste, I did that totally normal thing where you taste it, pause, and immediately look around like someone else should be impressed too. Spoiler: it was just me in the kitchen. Still counts.

Silky Gluten-Free Mushroom Gravy

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 (about 2 to 2 1/2 cups)

Ingredients

2 tablespoons butter (or olive oil for dairy-free), divided
8 ounces cremini mushrooms, finely chopped
1 small shallot, finely minced (or 1/4 cup onion)
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
2 cups low-sodium chicken or vegetable broth
1 to 2 teaspoons tamari (labeled gluten-free) or gluten-free soy sauce, plus more to taste
1 teaspoon Worcestershire sauce (ensure gluten-free and check the label for malt vinegar), optional but excellent
2 tablespoons cornstarch (or arrowroot) + 2 tablespoons cold water
1 teaspoon apple cider vinegar or lemon juice (brightens everything)
Optional: 1 pinch MSG or 1 tablespoon grated Parmesan for extra savoriness (skip Parmesan for dairy-free)

Note: If you want a “perfectly smooth, no mushroom bits” gravy, blend it at the end. If you want a rustic vibe, leave it as-is.

Salt note: Broth, tamari, and Worcestershire vary a lot by brand. Start with 1 teaspoon tamari, then adjust at the end.

Instructions

Brown the mushrooms. Heat a large skillet over medium-high. Add 1 tablespoon butter. Add mushrooms and spread them out. Let them sit 2 to 3 minutes without stirring so they actually brown, then stir. Keep cooking until the liquid has cooked off and the mushrooms are nicely golden at the edges, 5 to 8 minutes total (a little longer is fine if they are being stubborn).
Build the base. Add shallot, garlic, salt, pepper, and thyme. Cook 1 minute, stirring, until fragrant.
Add broth and season. Pour in the broth, then stir in 1 teaspoon tamari and Worcestershire (if using). Bring to a gentle simmer and cook 4 to 6 minutes, stirring occasionally, until the flavors meld and it reduces slightly.
Make a slurry. In a small bowl, whisk cornstarch with cold water until totally smooth.
Thicken it silky. Keep the gravy at a gentle simmer (not a rolling boil) and lower heat to medium-low if needed. While whisking, slowly drizzle in the slurry. Whisk and cook 1 to 2 minutes until it thickens and coats the back of a spoon.
Finish like you mean it. Turn off the heat. Stir in vinegar or lemon juice. Add the remaining 1 tablespoon butter for shine and flavor. Taste and adjust salt, pepper, and more tamari as needed.
Optional: make it ultra-smooth. Blend with an immersion blender right in the pan, or carefully transfer to a blender and blend until silky. Return to the pan and warm gently if needed.

Nutrition information is estimated.

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