Paleo Mushroom Gravy
This mouthwatering Paleo Mushroom Gravy is the perfect accompaniment for mashed potatoes, pot roast, salisbury steak, meatloaf, and more. Thickened with an arrowroot starch slurry, this flourless gravy is a great way to upgrade healthy Thanksgiving & holiday recipes to comfort food status.
Gravy makes everything better, but unfortunately, it isn’t ordinarily healthy. No worries! These step-by-step instructions will show you how to make a thick, satiny, and umami-forward paleo gravy from scratch with wholesome, grain-free, and dairy-free ingredients.
This isn’t your average paleo & Whole30 gravy. Instead, it’s made with aromatic mushrooms, onion, garlic, and rosemary to create a rich, meaty, and delicious gravy.
The key to thickening paleo & Whole30 gravy is arrowroot starch. Arrowroot is a neural-tasting starch extracted from the roots of arrowroot plants and can be used interchangeably with flour and cornstarch to thicken sauces, soups, stews, and even pudding!
🍄 This Healthy Mushroom Gravy Is:
- The BEST gluten-free and dairy-free gravy for your healthy holiday recipes.
- Made with grain-free & paleo ingredients but is just as smooth, savory, and delicious as traditional recipes.
- The ideal gravy for mushroom lovers!
- Flourless, low carb, and keto-friendly.
- Made without pan-drippings.
🍄 Ingredients You’ll Need
- Ghee or avocado oil – To saute the veggies. If not strict paleo or Whole30, you can also use butter.
- Mushrooms – I used white mushrooms, but you can also use crimini, portabello, button mushrooms, or a medley.
- Onion & Garlic – These are your aromatics. As for the onion, I used red onion, but feel free to use whatever you have (shallot, sweet onion, yellow onion, or white onion).
- Fresh Rosemary – for flavor! Fresh thyme or sage is excellent here as well.
- Beef Broth – Use quality, flavorful beef broth or beef bone broth for the best results.
- Coconut aminos – or The New Primal Classic Marinade to enhance the umami, savory goodness.
- Arrowroot Starch – You’ll use this instead of flour or cornstarch for your slurry and to thicken. You can also use tapioca starch also works as a grain-free thickening agent.
- Salt/Pepper – Depending on the flavor of your broth, you may not need much, so be sure to taste it before seasoning.
🥣 How To Make Paleo Mushroom Gravy
1️⃣ Saute mushrooms and aromatics. In a large pan, warm butter or ghee over medium-high heat. Add the mushrooms, garlic, onion, and rosemary, and cook until the mushrooms soften and everything begins to brown.
2️⃣ Add broth. Stir in the beef broth and coconut aminos and lower the heat to a simmer.
3️⃣ Thicken gravy with slurry. Meanwhile, whisk the arrowroot starch with water to make a smooth paste-like slurry. Then, whisk the slurry into the simmering mixture until fully incorporated. Continue to simmer until the gravy is thickened to your liking.
4️⃣ Serve (or store). Serve right away or let cool and keep stored in an airtight container in the fridge for 7-10 days.
💭 Recipe Tips
- Add wine (not technically paleo) – Before adding broth to the pan, add a splash of white wine to deglaze and an extra layer of flavor.
- Best with beef – This mushroom gravy is best made with beef broth, beef bone broth, or beef stock, but you can use chicken or turkey as a substitute.
- Vegan mushroom gravy – You can easily make mushroom gravy dairy-free and vegan. Simply saute the mushrooms, onions, and garlic in avocado or olive oil, and use a full-flavored veggie stock instead of beef.
🍽️ Serving Suggestions
Whether preparing a complete spread of paleo dishes for the holidays or you need a quick gluten-free gravy, this one is the best. Make this mushroom gravy to go with:
Paleo (& Whole30) Thanksgiving. Prepare this complete lineup of savory recipes to enjoy with mushroom gravy during the holidays.
- Air Fryer Turkey Breast
- Instant Pot Cranberry Sauce
- Riced Cauliflower Stuffing
- Mashed Cauliflower
- Everything Bagel Green Beans Almondine
Beef dishes. Like salisbury steak, sous vide chuck roast, and steak cooked perfectly in the air fryer.
Mashed Potatoes. Make paleo mushroom gravy for sous vide mashed potatoes or horseradish mashed potatoes.
🧊 Storing & Freezing
Storing: Let gravy cool, then pour into an airtight container, and refrigerate for 7-10 days.
Freezing: Pour gravy into a freezer-safe container, leaving room at the top for expansion, and freeze for 3-4 months—Thaw in the fridge before reheating.
Reheating: To reheat, pour the gravy into a small saucepot and heat over medium heat, stirring occasionally.
Cornstarch works as a gluten-flour thickener replacement for flour. For a grain-free substitution, arrowroot and tapioca starch are great options.
You can use arrowroot or tapioca starch instead. Also, let the gravy simmer low and slow, and it will eventually thicken perfectly.
No. Neither almond flour nor coconut flour has enough starch to act as a thickener in gravy
More Paleo & Whole30 Recipes
Looking for more ways to elevate paleo & Whole30 dishes? Check out these delicious sauces:
Cashew Cream Sauce
Red Enchilada Sauce
Whole30 BBQ Sauce
Spicy Almond Butter Sauce
Dairy-free Buffalo Alfredo Sauce
Paleo Mushroom Gravy
- large pan or skillet
- small mixing bowl
- 8 ounces white mushrooms sliced
- ¼ cup red onion diced small
- 2 teaspoons garlic minced
- 2 tablespoons fresh rosemary minced fine
- 1 tablespoon ghee or grass-fed butter
- 2 tablespoons coconut aminos or The New Primal Classic Marinade
- 2 cups beef broth
- 2 tablespoons arrowroot starch
- salt & pepper to taste
- In a large saute pan, warm butter or ghee over medium-high heat. Add the mushrooms, garlic, onion, and rosemary, and cook until the mushrooms soften and everything begins to brown.
- Stir in the beef broth and coconut aminos (or New Primal marinade), and lower the heat to a simmer.
- Meanwhile, add the arrowroot starch to a small bowl and whisk with enough water to make a smooth paste-like slurry.
- Then, whisk the slurry into the simmering gravy until fully incorporated.
- Let the gravy continue to simmer until it is thickened to preference (about 10 minutes).
- Serve right away or let cool and keep stored in an airtight container in the fridge for 7-10 days.