Country Mushroom Gravy is a great alternative to sausage gravy if you’re making biscuits and gravy and can easily be made into a vegan or vegetarian recipe.

This homemade mushroom gravy is made from dehydrated mushrooms. If you’re looking for a meat free alternative when making biscuits and gravy, this country mushroom gravy tastes and feels so much like it has sausage! This recipe can also be served as pork chops with mushroom gravy, salisbury steak with mushroom gravy, or as a mushroom gravy for steak.

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I wanted to make a Country Mushroom Gravy as a meat free alternative to sausage gravy. I thought about using fresh mushrooms, but I decided to try using the HUGE container of dehydrated mushrooms I got at Costco awhile back. I really wasn’t sure how this mushroom gravy recipe would turn out, but I was so pleasantly surprised!
How to make Country Mushroom Gravy:

You see, dehydrated mushrooms need to be rehydrated, and even when they are they can be quite chewy. I decided to run the dehydrated mushrooms thru the blender to chop them up into teeny tiny little pieces and rehydrate them in hot broth. This texture actually made the mushrooms feel a bit like sausage!
Next I cooked up onion and garlic in some butter. If you want to make this a vegan mushroom gravy, simply use olive oil or a vegan spread like Earth Balance.
I added some flour to create a roux. Then I added in the rehydrated mushrooms and broth along with some milk. If you need vegan or dairy free options, you can substitute the milk with almond, coconut, or even hemp milk. I seasoned the mushroom gravy with thyme, salt and pepper.

Country Mushroom Gravy

Country Mushroom Gravy is a great alternative to sausage gravy if you're making biscuits and gravy and can easily be made into a vegan or vegetarian recipe.

Course Breakfast
Cuisine American
Keyword mushroom gravy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 111 kcal


2 cups dehydrated mushrooms turns into 1 cup after getting chopped up
1/2 cup vegetable broth heated (or can use chicken broth)
4 tbsp butter or vegan Earth Balance
1/2 yellow onion minced
3 cloves garlic
2 tbsp all purpose flour
1 1/2 cups milk (can use almond or coconut milk)
1 tsp thyme dried or fresh
1 tsp salt
1 tsp freshly ground pepper


Pulse dehydrated mushrooms in high powered blender (I used my Blendtec) until all pieces are about a quarter inch in size or less. Soak in hot broth to rehydrate.

In a heavy bottom stockpot over medium high heat, melt butter. Add onion, stir, and saute until onion is soft and starting to turn golden brown. Add garlic, stir, and cook for another minute. Add flour, stir, and cook while stirring frequently until flour starts to turn golden brown and smells like a savory pie crust, 3-5 minutes.

Add broth with the mushrooms, milk, thyme, salt and pepper to the mixture. Whisk to combine and continue whisking over heat. Cook mixture just until desired thickness is achieved. You may add more broth or milk to thin, if needed.

Serve hot over biscuits, eggs, meatloaf, mashed potatoes - anything your heart desires.

Recipe Notes

To make this recipe vegetarian, simply substitute the chicken broth with vegetable broth.

To make this recipe vegan, swap out the broth as listed above. Use olive oil or Earth Balance in place of the butter and coconut milk in place of the milk.

COUNTRY MUSHROOM GRAVY COUNTRY MUSHROOM GRAVY Reviewed by Admin on December 17, 2018 Rating: 5