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Easy Vegetarian Mushroom Gravy

Miso brings the umami we crave to this mushroom gravy. This is a holiday dinner must for any vegetarian!


  • 1 Tbsp butter
  • 4 cloves garlic, minced
  • 2 Tbsp shallots, minced
  • 1 cup roughly chopped baby bella mushrooms
  • 1 TBSP Miso paste
  • 2 cup vegetable stock
  • 2 Tbsp Corn starch


  • In a small saucepan, melt butter over moderate heat.
  • Add the garlic and shallots, and simmer until garlic is fragrant and shallots are tender — approx. 2 minutes. Stir often to avoid browning the garlic.
  • Add the chopped mushrooms and miso paste. Stir to coat, and cook for another 2 minutes.
  • Add the vegetable stock and bring to a simmer. Simmer for 5 minutes.
  • Carefully transfer the contents of the saucepan to a blender or food processor. Set the saucepan aside (you'll need it again).
  • Blend until smooth. You may end up with small bits of mushroom, but that's fine. Your gravy won't feel textured or lumpy.
  • Once smooth, carefully transfer the mixture back to the saucepan.
  • Bring to a boil.
  • Add corn starch, as per the instructions on the package, to thicken the mixture to your liking. (See notes.)
  • Once you achieve the level of thickness you want, transfer the gravy to a gravy boat and serve.


For most corn starch, all you need to do is mix 1/4 cup cold water with 2 Tbsp corn starch. Stir vigorously until corn starch is well blended into the water and there are no clumps. Then, gradually whisk the corn starch mixture into your boiling sauce. It will thicken almost immediately. But again, double check with the directions on the package,