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CBD Mushroom Gravy

CBD Mushroom Gravy 


Yield: 3 cups/ 8 servings

25 mg CBD each serving


1/4 cup vegan butter (If you don't care to make it vegan any butter will work.)

8 oz mushrooms of your choice. We used baby bella. 

2 cloves garlic

200 mg Pacha CBD Oil (4 milliliters) 

1/4 cup all purpose flour

1/2 cup vegetable stock

1 1/2 cup almond milk (or any milk you prefer)

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Salt and black pepper to taste

Dash of soy sauce if you want to make the gravy more brown in color (optional)



1) In a large pan on med-high heat melt your butter. Chop mushrooms up into cubes or length wise and place in the pan.  Fine mince your garlic and add to pan as well.  Cook everything until soft and some brown color develops. 

2) Stir in the flour into the mushroom mixture.  It will get clumpy- this is normal.  Stir for 1 minute.  Add the Pacha CBD Oil and mix well. 

3) Add vegetable stock, stir well. Then add your milk and stir everything until smooth.  Add salt, pepper, thyme and rosemary and adjust seasonings to your liking.  Add a soy sauce at the end for color if you choose- keep the saltiness in mind when adding. 

Once it cools down you'll see that it thickens.  To loosen warm it up and if you still want it a bit looser add a little bit of milk at a time until desired consistency. 

Enjoy!  Great for mashed potatoes or white rice!

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