Can I make this gravy ahead of time?

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.

Can I freeze mushroom gravy?

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.

Can I use a different type of mushroom?

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.

Easy Mushroom Gravy Recipe (homemade from scratch)

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

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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

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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