DIY Wednesday: Mushroom Gravy

IDIY Wednesday: Mushroom Gravy | Life Healthfully Lived have another holiday edition of DIY Wednesday for you today: gravy.  After the ganache last week, I thought we would go savory today.  I know it’s a little late for Thanksgiving, but there are still plenty of meals this season that will warrant gravy.  I wanted to show you how easy it is to make your own gravy because I was just as surprised when I learned.

When I was younger, gravy was bought in a jar.  My mom pretty much made the rest of our Thanksgiving feast from scratch, but the gravy and the jellied cranberries came from a jar and a can.  So in my tiny kid mind, that is how all gravy was made.  In a jar and then heated up on the stove.DIY Wednesday: Mushroom Gravy | Life Healthfully Lived

As I got older and started cooking for myself and reading cookbooks, I saw recipes for gravy.  What?! You can make this from scratch?!  Yes.  Yes, you can.  And it is really easy.

I’m making a mushroom gravy for those of us who don’t eat meat, but you can make gravy from pretty much any cooked meat you have following this recipe.  Whichever you choose, it’s really simple and so much healthier to make your own gravy.  It’s also cheaper which is a must during the holiday season!

Mushroom GravyDIY Wednesday: Mushroom Gravy | Life Healthfully Lived

  • 8 oz mushrooms (I used baby bellas), sliced
  • 2 large cloves of garlic, minced
  • Olive oil
  • 1/3 cup onion, minced finely
  • 1 to 2 tbsp coconut aminos, liquid aminos, or soy sauce
  • 1/2 cup vegetable broth
  • 2 tbsp white wine vinegar
  • 1 tbsp potato starch or tapioca starch (I used potato)
  • 1 1/2 cup cool water
  • 1 tsp parsley
  • 3 tsp fresh rosemary leaves
  • salt and pepper.


  1. Heat a little olive oil in a medium skillet over medium-high heat.  Add the onions and mushrooms and saute for about 5 minutes until the onions are soft. Sprinkle in a little salt and pepper then add the garlic and saute for another minute.
  2. Add the coconut aminos or soy sauce, white wine vinegar, and the vegetable broth.  Cook until the liquid has reduced by about half and the mushrooms have gotten smaller.
  3. While the mushrooms are cooking make the starch slurry.  Combine the 1 and 1/2 cups water and 1 tablespoon of starch and mix together with a fork.  Make sure the mixture is smooth and all lumps are gone.
  4. Pour the slurry into the skillet and stir to mix everything together.  The slurry will start to thicken as it cooks.  Add the parsley and rosemary.  Taste and add salt and pepper to your taste.
  5. Once the gravy is thick enough, pour into a gravy boat or bowl and use immediately.

Gravy needs to be used right after it’s made, because unlike its store bought counterpart it doesn’t last forever.  It’s much better fresh and since it’s so easy to make you can whip it up right at the end of your cooking.DIY Wednesday: Mushroom Gravy | Life Healthfully Lived

What is your favorite holiday dish to make from scratch?