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Vegan mushroom gravy in a small jar

Vegan mushroom gravy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
low infat1g


  • 30g dried porcini mushrooms
  • 2 tsp olive oil
  • 1 onion, chopped
  • 200g chestnut mushrooms, chopped
  • 1 tbsp miso paste
  • 1 heaped tbsp plain flour
  • 800ml vegetable stock, made with 2 stock cubes dissolved in 800ml water (or use fresh)


  • STEP 1

    Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.

  • STEP 2

    Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.

  • STEP 3

    Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid – leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.

  • STEP 4

    Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

Recipe from Good Food magazine, Christmas 2020

Goes well with


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