Gluten free mushroom gravy

Name: Gluten free mushroom gravy
Total time: 30 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 250g closed cup mushrooms, finely chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tbsp cornflour; 500ml hot water; 2 tbsp tamari (gluten free); 1 tsp dried thyme; 1 tsp tomato purée

A deep, savoury gravy full of mushrooms. Good enough for Sunday roasts and nut roasts, and safe for most allergies.

Time30 min
LevelEasy
Costabout £0.35 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1 tbspolive oil
250 gclosed cup mushroomsfinely chopped
1onionfinely chopped
2garlic clovescrushed
2 tbspcornflour
500 mlhot water
2 tbsptamari (gluten free)
1 tspdried thyme
1 tsptomato purée

Method

1
Heat the oil in a pan. Cook the onion and mushrooms for 10 minutes, until deep golden and all the liquid has gone.
10 min
2
Add the garlic, thyme and tomato purée and cook for 1 minute.
3
Mix the cornflour with 4 tbsp of cold water in a cup until smooth.
4
Pour the hot water and tamari into the pan and bring to a simmer. Stir in the cornflour paste.
5
Simmer for 5 minutes until glossy and thick enough to coat a spoon. Season with black pepper.
5 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.