Mushroom Gravy Recipe

Wooden spoon in a pan of mushroom gravy.

5 from 2 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Sauces

Cuisine: American

Keyword: homemade gravy, mushroom gravy

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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