Easy Mushroom Gravy Recipe (homemade from scratch)
Nov 06, 2024, Updated Nov 28, 2024
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A from-scratch, easy mushroom gravy that doesn’t require any meat drippings! There’s something inherently comforting about a warm, homemade gravy. It’s rich and smooth and coats everything in a blanket of savory goodness, making every bite more satisfying.
Serve over stuffed pork chops, roast chicken, and mashed potatoes with corn casserole.
Why this recipe works…
This delicious gravy is a luscious, savory sauce that elevates any meal. Sautéed mushrooms are combined with fresh thyme, rosemary, and garlic, creating a deep flavorful base. The rich, velvety gravy, made from a roux of butter and flour, is infused with beef stock, resulting in a smooth, hearty sauce.
This homemade mushroom gravy adds a gourmet touch to any dish with minimal effort, perfect for drizzling over mashed potatoes, roasted meats, or even vegetables. It’s great for Thanksgiving dinner and a nice variation of our traditional gravy.
This is way better than the packaged stuff, and once you make this flavorful gravy from scratch, you’ll never go back.
Try serving this with our Jiffy corn casserole!
Table of Contents
Simple Ingredients
It’s full of mushroom flavor and perfect for mushroom lovers. This comfort food sauce requires only a few fresh ingredients and pantry staples.
Mushrooms:
- Olive oil: Adds a rich flavor and helps to sauté the mushrooms until they’re perfectly tender and golden.
- Butter: Provides a creamy richness and helps to brown the mushrooms.
- Garlic: Finely minced garlic infuses the dish with a deep, aromatic flavor that complements the earthy mushrooms.
- Mushrooms: Choose white button mushrooms for a mild flavor or Swiss/Cremini for a deeper, more robust taste. Slice them evenly for uniform cooking.
- Fresh thyme leaves: Adds a fresh, slightly minty, and earthy note that enhances the mushrooms’ natural flavor.
- Fresh rosemary: Chopped rosemary brings a piney, woodsy fragrance that pairs beautifully with the thyme.
- Salt and black pepper: Essential for seasoning, they bring out the flavors of the mushrooms and herbs.
Gravy:
- Unsalted butter: Used to make the roux, it adds a creamy base for the gravy while allowing control over the saltiness.
- All-purpose flour: Thickens the gravy to a smooth, velvety consistency.
- Beef stock/broth provides a rich, savory base for the gravy. For the best flavor, opt for a good-quality or homemade stock. You can also use vegetable stock.
- Salt and pepper: Adjust the gravy seasoning, ensuring it’s perfectly balanced and complements the mushrooms.
See the recipe card for quantities.
How to Make Mushroom Gravy
Despite its rich taste, this silky smooth gravy is incredibly easy to prepare. With just a few simple steps, you can create a homemade sauce that tastes like it took hours to perfect. See the recipe card at the end of this post for more.
Fry the onions in the olive oil.
Add the mushrooms, herbs and seasoning.
Cook mushrooms.
Add the flour and butter to a separate saucepan or pot.
Make a roux with the butter and flour.
Pour the broth into the pot.
Stir until thick.
Add the mushrooms back to the skillet and serve.
This mushroom gravy is a go-to recipe you’ll keep coming back to because it’s delicious, simple, and adds so much to any meal.
Substitutions
- Fresh Thyme: If you don’t have fresh thyme, dried thyme can be used. Use about 1/2 teaspoon of dried thyme in place of fresh. You can also substitute with other fresh herbs like parsley, sage, or oregano.
- Fresh Rosemary: Dried rosemary can be substituted for fresh; use about 1/2 teaspoon dried rosemary. If you don’t have rosemary, you could try using fresh or dried oregano or thyme.
- Beef Stock/Broth: Chicken stock or vegetable broth can be used instead of beef stock. If you prefer a richer flavor, you can also use mushroom broth. If you’re using a store-bought broth, just be sure to adjust the salt to taste as some broths can be saltier than others.
- All-Purpose Flour: For a gluten-free option, use a gluten-free flour blend or cornstarch (use half the amount of cornstarch compared to flour). You can also use
Variations
Next time you make this flavorful mushroom gravy, try these variations:
- Creamy Mushroom Gravy: Add a touch of heavy cream or half-and-half to the gravy in the final stages of cooking. This will create a richer, creamier sauce that’s perfect for pairing with poultry or poured over biscuits.
- White Wine Mushroom Gravy: Deglaze the pan with a splash of white wine after cooking the mushrooms. The wine adds a layer of acidity and complexity, balancing the earthy flavors of the mushrooms and herbs. Let the wine reduce slightly before adding the flour and stock.
- Vegan Mushroom Gravy: Substitute the butter with olive oil or a vegan butter alternative, and use vegetable broth instead of beef stock. The result is a flavorful, plant-based gravy that’s just as rich and satisfying.
- Balsamic Mushroom Gravy: Stir in a tablespoon or two of balsamic vinegar before serving. The vinegar adds a sweet, tangy twist that complements the savory mushrooms and rich gravy.
Equipment
How to Store and Reheat
To Store: Let the mushroom gravy cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
To Reheat: Warm the gravy on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of stock or water to reach the desired consistency.
My Pro Tip
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.
- Deglaze the Pan (optional): After cooking the mushrooms, consider deglazing the pan with a splash of dry white wine or a bit of the stock. This step helps to lift all the flavorful browned bits from the bottom of the pan, adding extra depth to your gravy.
FAQ’s
Yes! You can prepare the mushroom gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of stock or water if it thickens too much.
Absolutely. 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.
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.
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Easy Mushroom Gravy Recipe
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A from-scratch, easy mushroom gravy that doesn’t require any meat drippings! There’s something inherently comforting about a warm, homemade gravy. It’s rich and smooth and coats everything in a blanket of savory goodness, making every bite more satisfying.
Ingredients
For the Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup yellow onion, finely chopped
- 1 clove fresh garlic, finely minced
- 14 oz mushrooms, sliced 3mm / 1/8″ thick (white/button or Swiss/Cremini)
- 1 1/2 tablespoons fresh thyme leaves (optional)
- 1/2 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 the Gravy:
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 1/2 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 large 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
How to adjust gravy thickness:
- 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, add more stock or water, a little at a time, until you reach the desired consistency. Stir well to incorporate the liquid.
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: American
- Cuisine: American
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.