Welcome to the last Mushroom Gravy Recipe you will ever need. This guide will walk you through creating a rich, savory, and deeply flavorful gravy that will elevate any dish it touches. Whether you’re smothering creamy mashed potatoes, topping a juicy steak, or looking for the perfect companion to your holiday roast, this gravy is your answer. It’s incredibly easy to make from scratch, and the result is a restaurant-quality sauce that will have everyone asking for seconds.
Forget the lumpy, bland gravies from a packet. We’re using simple, wholesome ingredients to build layers of incredible flavor. With just a handful of mushrooms, some aromatic herbs, and a few pantry staples, you can create a gravy that tastes like it has been simmering for hours.
Why This is the Best Mushroom Gravy Recipe
- Incredibly Flavorful: We use a combination of fresh mushrooms, garlic, onions, and herbs to create a deep, umami-rich flavor profile that is simply irresistible.
- Versatile & Customizable: This recipe is a perfect base. You can make it creamy, keep it dairy-free, or add different herbs to suit your taste. It’s fantastic on everything from chicken to beef to vegetables.
- No Drippings Required: While you can certainly add pan drippings for extra flavor, this recipe is designed to be delicious all on its own, making it perfect for vegetarian meals or when you don’t have a roast.
- Quick & Easy: Ready in under 30 minutes, this recipe is simple enough for a weeknight dinner but elegant enough for a special occasion.
Ingredients You’ll Need
The magic of this easy mushroom gravy recipe lies in its simple, high-quality ingredients. Here’s what you’ll need to create this savory sauce.
- Butter: Provides a rich flavor base for sautéing the vegetables. Use unsalted to control the sodium level.
- Onion & Garlic: These aromatics are essential for building a deep, savory foundation.
- Mushrooms: Cremini mushrooms are the star here, offering a perfect balance of flavor and texture.
- All-Purpose Flour: This is our thickening agent that creates a classic, smooth roux.
- Beef Broth: Use a good quality beef broth for the best, most robust flavor. You can substitute vegetable broth for a vegetarian version.
- Heavy Cream: This is the secret to an extra creamy, luscious texture. For a lighter version, you can use half-and-half.
- Worcestershire Sauce: Adds a complex, savory, and tangy depth of flavor.
- Soy Sauce: A touch of soy sauce enhances the umami flavor of the mushrooms.
- Fresh Thyme: Provides an earthy, aromatic note that complements the mushrooms perfectly.
- Salt & Black Pepper: To taste, to enhance all the other flavors.
How to Make Mushroom Gravy From Scratch
Follow these simple steps to create a perfect, lump-free mushroom gravy every time.
Step 1: Sauté the Aromatics and Mushrooms
Melt the butter in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
Step 2: Cook the Mushrooms
Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until they have released their liquid and started to brown and caramelize, about 8-10 minutes. This step is crucial for developing a deep mushroom flavor.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the cooked mushrooms and stir continuously for about 1-2 minutes. This cooks out the raw flour taste and creates the roux, which will thicken our gravy.
Step 4: Deglaze and Simmer
While stirring constantly, slowly pour in the beef broth. Make sure to scrape up any browned bits from the bottom of the pan—this is where the flavor is! Bring the mixture to a simmer. As it heats, it will begin to thicken.
Step 5: Finish the Gravy
Reduce the heat to low. Stir in the heavy cream, Worcestershire sauce, and soy sauce. Let the gravy simmer gently for another 5 minutes to allow the flavors to meld together. Season with salt and freshly ground black pepper to your liking. Serve hot.
Tips for the Perfect Gravy
- Don’t Rush the Mushrooms: Allowing the mushrooms to brown properly is key to a deep, rich flavor. Don’t overcrowd the pan, and let them cook until they are nicely caramelized.
- Pour Broth Slowly: To prevent lumps, add the broth gradually while whisking constantly. This ensures the flour incorporates smoothly into the liquid.
- Adjust Thickness: If your gravy is too thick, whisk in a little more broth until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce and thicken.
- Taste and Adjust: Always taste your gravy before serving. It might need a little more salt, pepper, or even a splash of Worcestershire sauce to brighten the flavors.
Variations on this Mushroom Gravy Recipe
- Vegetarian/Vegan Mushroom Gravy: For a completely vegetarian version, use a rich vegetable broth instead of beef broth. To make it vegan, swap the butter for olive oil or a vegan butter substitute and use full-fat coconut milk or a cashew cream instead of heavy cream.
- Add Different Herbs: Feel free to experiment with other herbs like rosemary or sage for a different flavor profile, especially for holiday meals.
- Make it Boozy: For an extra layer of flavor, deglaze the pan with a splash of dry red wine, sherry, or brandy after cooking the mushrooms and before adding the flour.
What to Serve with Mushroom Gravy
This savory mushroom gravy is incredibly versatile. It’s the perfect finishing touch for a variety of dishes. We love to serve it over our easy Salisbury Steak recipe or a classic homemade meatloaf. It’s also fantastic drizzled over a roasted chicken (coming soon) or poured generously over fluffy dinner rolls (coming soon).
Storing and Reheating
You can easily make this mushroom gravy ahead of time. Store it in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools. To reheat, simply warm it in a saucepan over low heat, whisking occasionally. You may need to add a splash of broth or water to thin it out to your desired consistency.
Frequently Asked Questions
Absolutely. For a vegetarian version, simply substitute the beef broth with a high-quality vegetable broth. For a vegan version, also use olive oil instead of butter and full-fat coconut milk or a cashew cream in place of the heavy cream.
Yes, you can freeze mushroom gravy. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop, whisking to restore its smooth consistency.
To make a gluten-free mushroom gravy, you can use a cornstarch slurry instead of a flour-based roux. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering broth until the gravy thickens.
The easiest way to thicken mushroom gravy is to let it simmer longer, which allows the liquid to reduce and the gravy to concentrate. If you’re short on time, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for a minute until thickened.
Cremini mushrooms (baby bellas) are the best choice for gravy as they have a deeper, earthier flavor than white button mushrooms. For even more intense flavor, you can use a mix of cremini, shiitake, or portobello mushrooms.
Share Your Creation!
We are confident this is the best Mushroom Gravy Recipe you’ll find, and we can’t wait for you to try it! If you love this recipe as much as we do, please leave a comment below and share it with your friends. Don’t forget to save it to your favorite board on Pinterest!
Mushroom Gravy Recipe
Mushroom Gravy Recipe (Easy & Creamy)
Ingredients
Equipment
Instructions
- Melt butter in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and thyme, and cook for 1 more minute until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
- Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the beef broth while whisking continuously to prevent lumps. Scrape up any browned bits from the bottom of the pan. Bring to a simmer until the gravy thickens.
- Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and soy sauce. Let it simmer gently for 5 minutes. Season with salt and pepper to taste, then serve hot.
Notes
Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
