Vegetarian Mushroom Gravy Recipe

Melt the butter in a skillet. Add the onion and cook over medium heat for 3–4 minutes, stirring, until softened.

Add the mushrooms and cook for 4–5 minutes until they release their moisture and it mostly evaporates. Stir in the garlic for 30–45 seconds until fragrant.

Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste without letting it get too dark.

Pour in the vegetable broth gradually, whisking as you go so the gravy stays smooth and lump-free.

Once it starts to thicken, stir in the milk. Simmer for 3–5 minutes, stirring now and then, until you like the consistency.

Season with salt and optional black pepper. If it gets too thick, loosen with a splash of broth. Serve hot.