Easy Mushroom Gravy Recipe (Homemade from Scratch)
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This Easy Mushroom Gravy Recipe (Homemade From Scratch) is rich, savory, and full of earthy mushroom flavor without using any meat drippings. The silky-smooth gravy adds a delicious depth of flavor to mashed potatoes, roasted meats, vegetables, and more.
If you love mushrooms, try my Easy Creamy Mushroom Risotto and Mushroom Barley Soup next.
Quick Look: Easy Mushroom Gravy Recipe (Homemade from Scratch)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Can be made vegetarian and gluten-free
- Method: Sautéed mushrooms + roux-based gravy
- Technique: Brown the mushrooms, build a golden roux, then whisk in stock and simmer until thickened before combining.
- Flavor/Texture: Savory, earthy, rich, silky, herby
A Favorite For The Holiday Table
I love having a good homemade gravy recipe that doesn’t depend on meat drippings. This mushroom version has become one of my favorites because the mushrooms add so much savory flavor, and it pairs beautifully with everything from Mashed Potatoes to Roast Chicken. I especially like making it for Thanksgiving when I want another gravy option on the table, but it’s also one I reach for when we’re having Stuffed Pork Chops or Breaded Fried Pork Chops. It’s one of those recipes I’m always happy to have in my back pocket.
For another yummy gravy recipe, try my Homemade Turkey Gravy.
Made With Amore,
“This is a tasty, fabulous recipe! Made it with chicken broth rather than the beef for Thanksgiving turkey.”
– Deb
Table of Contents
Simple Ingredients
This comfort food sauce requires only a few fresh ingredients and pantry staples.
- Mushrooms: Bring the earthy flavor that gives this gravy its character. Cremini or Swiss mushrooms offer a deeper flavor, while button mushrooms are more mild.
- Beef Stock: Creates the rich base of the gravy and gives it depth. Use vegetable stock for a vegetarian version.
- Butter and Flour: Form the roux that thickens the gravy and gives it a smooth, velvety consistency.
- Garlic, Thyme, and Rosemary: Add layers of aromatic flavor.
- Butter and Olive Oil: Help brown the mushrooms while adding richness.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Don’t Have Fresh Herbs? Use dried thyme and rosemary in place of fresh, or swap in parsley, sage, or oregano. Use about 1/2 teaspoon of dried herbs in place of fresh.
- Stock Options: Substitute chicken stock, Chicken Broth, vegetable broth, or mushroom broth for the beef stock.
- Dietary Swaps: For a gluten-free version, use a gluten-free flour blend. For vegan gravy, use olive oil or vegan butter and vegetable broth instead of butter and beef stock. Try my Butternut Squash Casserole, which is gluten-free and can be made vegan.
- Balsamic Variation: Stir in 1–2 tablespoons of balsamic vinegar before serving for a sweet, tangy contrast to the savory mushrooms. You’ll love these Roasted Portabello Caps with Balsamic and Thyme.
How to Make Easy Mushroom Gravy
With just a few simple steps, you can create a homemade sauce that tastes like it took hours to perfect. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat the olive oil and butter in a skillet over medium heat cook. Add the onion and sauté for 1-2 minutes. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the sliced mushrooms, thyme (if using), rosemary (if using), salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes or until the mushrooms are golden brown and have released their moisture.
- If using wine, add it during the last minute of cooking to deglaze the pan.
- Melt the butter over medium heat in a separate saucepan. Add the flour, whisking constantly, and cook for about 2-3 minutes to form a roux.
- The roux should be lightly golden in color.
- Gradually whisk in the beef stock, ensuring there are no lumps.
- Continue to whisk as the mixture comes to a simmer. Allow the gravy to simmer for about 7 minutes, stirring occasionally, until it thickens to your desired consistency—season with salt and pepper to taste.
- Add the cooked mushrooms to the gravy and stir well to combine. Serve the mushroom gravy over mashed potatoes, roasted meats, or your favorite dish.
Easy Mushroom Gravy FAQs
You can store the gravy in an airtight container for up to 3 days. Reheat it gently on the stovetop, adding a splash of stock or water if it thickens too much. For longer storage, let the gravy cool completely, then transfer it to an airtight container or freezer bag. It will be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, stirring occasionally.
Yes, this recipe is versatile and works well with various types of mushrooms, such as portobello, shiitake, or oyster mushrooms. Each type adds a unique flavor and texture to the gravy.
Yes! If the gravy is too thin, continue to simmer it on low heat, allowing it to reduce and thicken. You can also whisk in a small amount of a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly. If your gravy becomes too thick, simply add more stock or water, a little at a time, until you reach the desired consistency. Stir well to incorporate the liquid.
Serving Suggestions
This mushroom gravy is delicious spooned over Crispy Breaded Chicken Cutlets or Thick Pork Chops for a hearty meal. It’s also a must with Roasted Garlic Mashed Potatoes when you want plenty of gravy to soak into every bite. For a special dinner, spoon it over Prime Rib for a classic pairing.
My Pro Tips
Recipe Tips
- Brown the Mushrooms: Take your time to sauté the mushrooms until they are golden brown. This step is crucial for developing deep, rich flavor. Avoid overcrowding the pan to ensure they cook evenly.
- Make a Smooth Roux: When making the roux (butter and flour mixture), whisk constantly and cook until it’s lightly golden. This ensures the flour is fully cooked, preventing any raw flour taste in the gravy.
- Gradually Add Stock: When adding the stock to the roux, do it gradually and whisk continuously. This helps prevent lumps and ensures a smooth, velvety gravy.
More Sauce and Condiment Recipes
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Mushroom Gravy Recipe
Equipment
Ingredients
For Sauteeing the Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup yellow onion, finely chopped
- 1 clove fresh garlic, finely minced
- 14 ounces mushrooms, sliced 3mm / ⅛” thick (white/button or Swiss/Cremini)
- 1 ½ tablespoons fresh thyme leaves, optional
- ½ tablespoon chopped fresh rosemary, optional
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon dry white wine or red wine, optional to deglaze the pan
For Making the Gravy:
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 ½ cups beef stock/broth, low-sodium (the better quality beef stock and the darker the color will determine the deep rich color of the gravy). You can also use chicken stock or vegetable stock.
- Salt and pepper to taste
Instructions
- Cook the Mushrooms: Heat the olive oil and butter in a skillet over medium heat cook. Add the onion and sauté for 1-2 minutes. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the sliced mushrooms, thyme (if using), rosemary (if using), salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes or until the mushrooms are golden brown and have released their moisture. If using wine, add it during the last minute of cooking to deglaze the pan.
- Make the Gravy: Melt the butter over medium heat in a separate saucepan. Add the flour, whisking constantly, and cook for about 2-3 minutes to form a roux. The roux should be lightly golden in color. Gradually whisk in the beef stock, ensuring there are no lumps. Continue to whisk as the mixture comes to a simmer. Allow the gravy to simmer for about 7 minutes, stirring occasionally, until it thickens to your desired consistency—season with salt and pepper to taste.
- Combine and Serve: Add the cooked mushrooms to the gravy and stir well to combine. Serve the mushroom gravy over mashed potatoes, roasted meats, or your favorite dish. Enjoy!
Notes
- Brown the Mushrooms: Take your time to sauté the mushrooms until they are golden brown. This step is crucial for developing deep, rich flavor. Avoid overcrowding the pan to ensure they cook evenly.
- Make a Smooth Roux: When making the roux (butter and flour mixture), whisk constantly and cook until it’s lightly golden. This ensures the flour is fully cooked, preventing any raw flour taste in the gravy.
- Gradually Add Stock: When adding the stock to the roux, do it gradually and whisk continuously. This helps prevent lumps and ensures a smooth, velvety gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a tasty, fabulous recipe! Made it with chicken broth rather than the beef for Thanksgiving turkey (I also made the recipe ‘oven roasted turkey tenderloin’) It was a scrumptious meal, thank you!
Yes! A delicious and tasty option for gravy.
This recipe is outstanding! It’s a great alternative to meat-based gravy and super tasty.