Vegan Mushroom Gravy Recipe - Running on Real Food (2025)

FAQs

How long does mushroom gravy last in the fridge? ›

how long will mushroom gravy last in the fridge? Mushroom gravy will last for about 4-5 days in the refrigerator, stored in an airtight container.

Mushroom gravy is a savory sauce that can enhance the flavor of grilled meats, roasted vegetables, and soft mains or sides like mashed potatoes or stuffing.

Homemade mushroom gravy ingredients are simple. All you need is some butter, onion, sliced mushrooms, flour, salt, pepper, beef stock (I prefer stock over broth for gravies), heavy cream, and a little bit of Worchestershire sauce.

Gravy can indeed be vegan and in our opinion, all the best ones are! If you're plant-based and looking for a suitable shop-bought gravy then always check the ingredients and avoid any containing meat or animal products.

Gravy gets a jelly-like texture due to too much thickener. Too much flour, for instance, can result in a gummy consistency (particularly when left overnight in the fridge). Reheating with additional liquid can often help soften things up.

Information. Gravy can be stored safely in the refrigerator for three to four days. If not used within that time, you can freeze it four to six months.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

A gravy can easily be frozen and will turn solid like any other liquid. Allow it to completely cool before spooning it into air-tight containers or freezer bags. If stored properly, you can enjoy the same rich, decadent taste for up to a whopping six months.

This mushroom gravy reheats perfectly, so feel free to prepare it a day or two in advance. It thickens as it sits, so you'll likely need to stir in an extra splash of water or broth when you warm it up. Add a little at a time until the gravy reaches your desired consistency.

To thicken this easy mushroom sauce recipe, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xantan Gum. Keep in mind than creamy sauces and gravy made with cornstarch are usually tend to be glossier than sauces made with flour.

What can I add to gravy for flavor? ›

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Gravy is typically made with beef drippings or beef stock, and sometimes butter, to achieve a rich flavour so it's not suitable for vegetarians or vegans.

The entire Marmite range is vegan, and certified by the European Vegetarian Union (EVU), except for the 70g jar. The 70g jar is currently only vegetarian – though we are in the process of moving towards vegan approval from the EVU. Is Marmite kosher? Only Marmite 70g is kosher: the rest of the range is not.

Worcestershire Sauce

Other condiments that are often beloved but aren't vegan-friendly include horseradish, fish sauce, and mayonnaise. However, if you do some digging, you can often find plant-based replacements for these condiments.

Abnormally soft, slimy, moldy, or discolored gravy means it's spoiled. Even if you remove the slime or mold, Sims explains that leftover microbes can still potentially cause a foodborne illness.

Leave to cool and then blend until smooth, using either a food processor or a stick blender. Portion into 300g amounts, then this will keep in the fridge for 3 to 4 days or three months in the freezer. Ready to use when you are next making a curry.

Storing and Freezing Cream of Mushroom Soup

This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave.

Cover tightly and refrigerate the sauce for up to 5 days. To freeze: Spoon the sauce into a resealable 1-quart plastic freezer bag. Cool the sauce to room temperature. Cover tightly and refrigerate the sauce to chill.