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Ultra Umami Mushroom Gravy

The perfect dressing for pasta, potatoes, biscuits and so much more, this Ultra Umami Mushroom Gravy packs in a supreme savory punch.

Total Time 45 minutes
Servings 3 cups


  • 16 oz white mushrooms
  • 1/4 cup salted butter
  • 1 medium yellow onion (about 2 cups diced)
  • 1 tsp red chile flakes (crushed red pepper)
  • 1 tsp onion powder
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 2/3 cup chicken broth
  • 1 tbsp cornstarch
  • 1/4 cup water
  • salt to taste


  1. Thinly slice mushrooms and roughly dice onions.

  2. Melt butter in a pan over medium heat. Add onions and cook for 5-6 minutes or until starting to turn translucent, stirring often.

  3. Add mushrooms and stir. Cook for about 13-15 minutes until mushrooms are broken down and the liquid has evaporated, stirring occasionally

  4. Add a pinch of salt, crushed red pepper and onion powder. Stir to combine.

  5. Add rice wine vinegar, soy sauce, and fish sauce. Cook until liquid has evaporated again, about 5-6 more minutes.

  6. In a small separate bowl, whisk together chicken broth and corn starch to make a slurry. Add slurry to mushroom mixture and cook until thickened, about 3 minutes

  7. Turn off heat. Add mushroom mixture and water to a blender or food processor. Blend until smooth. Add salt if necessary.