Well, it’s finally here – the month of November! Only 3 more weeks until the glorious holiday of giving thanks and endless platters of food to stuff my face in. Tis the season to eat! Okay so maybe I’m getting a little ahead of myself, but my excitement cannot be contained! Last year I spent several weeks on the blog exploring new and exciting dishes for the holidays, this year is no different. I’m approaching the holidays slightly different this time, however, offering vegetarian dishes and healthier options to the traditional sides. As much as the little fat girl inside me wants to gorge on delicious Thanksgiving dishes, I am going to try my best to prevent my waist from expanding exponentially. To start, here is a great alternative to the turkey gravy, savory mushroom, and thyme gravy – something for vegetarians but delicious enough to satisfy meat lovers, myself included. 

mushroom gravy
mushroom gravy
mushroom gravy

Serves 6


Savory mushroom and thyme gravy

30 minTotal Time

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  • 2 cups vegetable stock
  • 1/3 cup dried porcini mushrooms
  • 1 tbsp butter
  • 8 ounces shiitake mushroom caps, sliced
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1/4 cup sherry
  • 3 sprigs thyme
  • 3 tbsp butter, melted
  • 3 tbsp flour
  • 1/3 cup heavy cream
  • salt and pepper


  1. Bring 2 cups stock to a boil over high heat. Add dried porcini mushrooms, remove stock from heat. Let sit 15 minutes. Strain stock, reserving stock mixture. Chop porcini mushrooms.
  2. Heat a large nonstick skillet over medium-high heat. Add butter, shiitake, and reserved porcini mushrooms. Saute until caramelized, about 8 minutes. Add garlic and shallots, cook 30 seconds. Pour sherry into the pan, scraping up any browned bits on the bottom of the pan. Reduce until almost all liquid has evaporated.
  3. Add thyme and reserved stock to the pan. Bring to a boil. Reduce heat and simmer for 3 minutes.
  4. Mix together the 3 tbsp butter with flour and gradually add to the gravy, stirring constantly. Cook for 2 minutes or until thickened. Add the cream and cook another 2 minutes. Season with salt and pepper. Serve with any plate.

**Helpful tips and common mistakes

If you’re looking for a meat substitute for gravy, mushrooms are the way to go. Mushrooms are savory and can pack a punch of flavor. Using dry and fresh mushrooms in this recipe adds another flavor of umami, something that is much desired in a gravy.

I tried preparing this sauce with portobello but found them to have a bit too much moisture. Shiitake and baby bellas, on the other hand, work wonderfully. 

Make sure not to overcrowd the pan when sauteing the mushrooms. They need enough space to brown and caramelize. Season the mushrooms with salt after they have browned; salting them too early makes the mushrooms sweat instead of brown. 

Add the sherry and scrape up the browned bits on the bottom of the pan – another step to add more flavor and depth to the gravy.

mushroom gravy

Add the stock, a little cream and ten minutes later, you have a savory mushroom and thyme gravy. The sauce is a great component for any protein, turkey, chicken, steak, tofu, or whatever vegetarian option you have. A little something new for your Thanksgiving table that can please people of all diets – what’s not to love?

mushroom gravy


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles


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