Mushroom Gravy Free PD Recipe & Cooking Video


This dark and flavorful gravy will complete your holiday feast or make a simple Sunday dinner something to remember. Ladle it over a Holiday Loaf or dress up your Smashed Potatoes. This gravy is sure to please everyone at your table.

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    Comments (34)

    1. posted by huclkengirl on May 3, 2013

      I just wanted to express my deep love for this gravy:) It is amazing:)

      Kristie Clark

    2. posted by sheri armour on May 15, 2013

      I just made this gravy! How many times can I say “Yummy!!!” in one sentence?! This is soooo good and the flavor is fantastic!!! I made the no fat mashed potatoes to go with it ! Thank you Julie! Your recipes are delicious!!!

    3. posted by veganinblack on May 31, 2013

      Ive got Mode and Mushroom gravy. I freeze a cup or so of this, it makes so much for one person. Would be wrong to drink it like soup? hahaha, amazing.

    4. posted by Gisela Fiege on June 24, 2013

      As a little child I always loved gravy and mashed potatoes only. Now I can enjoy as much of it as I want, thanks to Julie she figured out a way without all the unhealthy stuff in it and it is still my favorite. I could have this every day of the week. Some like Pasta I like mashed potato’s and gravy! Needless to say Julie’s mashed potato’s are the bomb too!
      All of your recipes Julie should be taught in school classes made in homeless shelters, so that the healthy way of eating spreads like wild fire. πŸ™‚

    5. posted by Brittany on November 9, 2013

      This is a fantastic recipe!!! I have found that it freezes very well, so it’s easy to have on hand at all times!! Next time I make it, I am going to try slightly pureeing the mushrooms so that I can win over a “mushroom-hater” with this gravy. In addition to mashed potatoes, this is great over “meatballs” (homemade bean/veggie burger formed into balls instead of patties).

      • posted by Julie Marie on November 9, 2013

        Great idea with the sneaky mushrooms! You can also run your mushrooms through a food processor to chop them fine. Proceed with browning the small pieces of them in the same way to add flavor. The small bits will not resemble the texture some kids aren’t fond of in mushrooms.

    6. posted by Jennifer on November 10, 2013

      Excellent gravy, so flavorful. I didn’t have quite enough cornstarch on hand, so my batch was a little thin, but the flavor made up for that and we gobbled it up anyways. We had it on a big batch of Julie’s mashed potatoes.

      • posted by Julie Marie on November 11, 2013

        I always buy cornstarch in twos. It’s not something I think to check and see if I have before I start a sauce or gravy. I’m glad you enjoyed it!

    7. posted by stoumi on November 11, 2013

      Never been a big mushroom fan, even after changing to a plant-based diet, but that is slowly changing. I didn’t know what to expect, but after seeing the Stuff Yourself Stuffing recipe and people raving about it, I knew I had to give this gravy a shot and see how it turned out. I guess I wasn’t ready for just how much this recipe made, so I ended up freezing the bulk of it. Good to hear it unfreezes well. I might take Julie’s recommendation and hit the mushrooms in the food processor next time, as I tried to chop the size of the mushrooms down when I added them to the skillet. Overall this gravy went great with the stuffing, thanks for another successful recipe!

      • posted by Julie Marie on November 11, 2013

        It’s my pleasure to create these recipes for you and it brings me great joy to hear you are enjoying them!

    8. posted by newhopeden on January 4, 2014

      I think I make this every week. I have always been a big potato and gravy fan and now I can eat them without feeling guilty! Thank you.

    9. posted by heidi ferguson on March 6, 2014

      This was a real hit at my house! Thank you, Julie!

    10. posted by Cindy Hall on April 21, 2014

      This gravy was so good over mashed potatoes, great recipe. Can’t wait to try it over rice or noodles.

    11. posted by estee hammer on May 28, 2014

      Can you use arrowroot instead of corn starch?

      • posted by Julie Marie on May 28, 2014

        You can however, I have not tested it. If you give it a try be sure to comment below and let everyone know how it went. Thanks!

    12. posted by Jane Swart on July 14, 2014

      This is awesome! Exactly what I was looking for in a new food. I poured mine over brown rice and it was delicious. Made enough to freeze extra and can’t wait to try it over your mashed potatoes. YUMMMMM!!!!!

    13. posted by Jodi Harvatin on July 31, 2014

      I have made a recipe similar to this and since I can’t stand mushrooms, I blend it all up, after it’s done. I can drink it from a cup! I don’t, though. LOL.

    14. posted by BuffyChapman on August 12, 2014

      The gravy was a hit! My gravy loving SAD eater’s loved it!! And of course mama and I loved it too! Pureed it before putting in the cornstarch. They wouldn’t have known there were ever any mushrooms in it if I hadn’t told them. It was delicious! I was even able to put several servings in the freezer to save for later. This will definitely be a staple.

    15. posted by Judi Bryan on October 13, 2014

      Note to self: Don’t skimp on the mushrooms!!! OMG! Finally made this with 20 oz of mushrooms. It is SOOOOO tasty. I kept them very large to add a bit of texture and absolutely loved it over brown rice and asparagus!!! What a keeper!!!!

      Thank you Julie!!!! Another winner!!!

    16. posted by maria on November 11, 2014

      Made this without adding the milk at the end. My husband like it better that way. I like it with and without the milk. Defiantly a keeper.

    17. posted by Pattye Olmack on November 15, 2014

      I LOVE mushrooms, unfortunately my husband, and one of my daughter’s, is allergic. Any other ideas for a nice gravy for TDay?

    18. posted by Roger Mapes on January 9, 2015

      OMG I also am expressing my deep love for this gravy. I love it so much that I usually just eat it as soup .. so TODAY I made Potato Kale Soup and mixed with this gravy and made Creamy Potato Kale Mushroom Soup… ITS AMAZING!

    19. posted by tina strausbaugh on March 16, 2015

      I love the taste of mushrooms, but not the texture, so I chopped my mushrooms fine, then followed the recipe. Once it was cooked, I put it in my vitamix and pureed it. Wow! Awesome taste and smooth texture! So good it could be thinned out a little and become cream of mushroom soup. Thanks Julie for a great tasting recipe!

    20. posted by Sherrill Sittre on April 20, 2015

      So delicious! Can’t wait to experiment in soups.

    21. posted by Melissa Owen on February 10, 2016

      This gravy is so so good! Thank you for this recipe Julie!!!!!
      I’m so excited that I can freeze it, too!

    22. posted by [email protected] on November 2, 2016

      I haven’t made (or eaten) gravy in years. I wanted to make the holiday loaf, so I’m so glad this was part of the recipe. This was easy and delicious. I will probably eat it as a mushroom soup as others suggested. And I can’t wait to eat this with mashed potatoes.

    23. posted by FoodTalk on January 2, 2017

      Texture, taste and color this wonderful sauce that you call β€œgravy” has it all. It can be used for everyone and with everything. No poultry seasoning in my kitchen, so I made my own. Used my spare coffee grinder to ground the spice that were not.
      2 teaspoons ground sage.
      1 1⁄2 teaspoons ground thyme.
      1 teaspoon ground marjoram.
      3⁄4 teaspoon ground rosemary.
      1⁄2 teaspoon nutmeg.
      1⁄2 teaspoon ground black pepper.

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