Mushroom Gravy is a rich and savory sauce that’s simple to make and full of flavor. It’s made by simmering mushrooms in a basic roux and broth until the sauce turns smooth and velvety.
You can pour it over mashed potatoes, fried chicken, schnitzel, baked meats, or roasted veggies. It’s a comforting addition to both holiday meals and weeknight dinners.
What You’ll Find On This Page
This gravy has roots in European cooking, especially in French and British kitchens, where gravies often go with roasted meats and mashed sides. Over time, it’s become a favorite around the world—especially during Thanksgiving and Christmas.
The best part? You can easily make it your own. Use your preferred broth, adjust the seasoning, and tweak it to match what your family likes.
So if you want a simple, flavorful sauce to go with your meal, this mushroom gravy is a great one to keep on your list.
Explore More Mushroom Recipes:
Ingredients and Substitutions Overview
The ingredients you’ll need for this mushroom gravy are simple pantry staples you likely already have at home. Let’s take a look below!
- Mushrooms: They give the gravy a deep, earthy flavor and a meaty texture. I’ve used white baby bella mushrooms, but cremini, button, or portobello mushrooms work just as well.
- Garlic: Freshly minced garlic adds a bold, savory flavor to the gravy. If you enjoy that extra punch, feel free to add a bit more. Don’t have fresh garlic? Garlic powder is a good backup and still gives a nice flavor.
- Broth: Beef broth adds rich, savory depth and gives the gravy a darker color. You can also use chicken or vegetable broth—it’ll still taste great but may look a bit lighter. I suggest using low-sodium broth so you can adjust the salt to your taste.
- All-Purpose Flour and Butter: These form the base of the roux, which thickens the gravy and makes it smooth. I used unsalted butter to keep the salt in check. A little olive oil adds richness, but you can skip it if you like.
- Seasonings: I’ve used simple seasonings like black pepper, salt, and dried thyme for added flavor. If you want to switch it up, herbs like rosemary or oregano can also be added.
How to Make Mushroom Gravy at Home?
Let’s make a cozy bowl of homemade mushroom gravy together! I’ll show you how to sauté the mushrooms just right, stir in the roux, and simmer everything with savory broth to create a rich, smooth sauce. You’ll also find step-by-step photos and a video to guide you through each part. Let’s get started!
Explore More Holiday Recipes and Side Dish Recipes:
- Gravy
- Cranberry Sauce
- Stuffing
- Creamed Spinach
- Green Bean Casserole
- Sweet Potato Casserole
- Butternut Squash Soup
- Deviled Eggs
- Roasted Beets
- Roasted Brussels Sprouts
Mushroom Gravy
Ingredients
- 10 oz Mushrooms, sliced
- 4 cloves Garlic
- 2 tbsp Unsalted Butter
- 2 tsp Oil
- 3 tbsp All-Purpose Flour
- 2 cups Broth, beef, chicken, or vegetable
- ½ tsp Thyme Leaves, dried or fresh
- Black Pepper Powder, to taste
- Salt, to taste
Instructions
Preparing Mushroom Gravy
- Start by adding unsalted butter and a little oil to a pan over medium heat. Let the butter melt gently and spread it around with a spatula. Keep an eye on it so it doesn’t burn, as that can change the flavor of your gravy.
- Now add the sliced mushrooms, minced garlic, black pepper, thyme, and salt. Sauté everything until the mushrooms turn soft and the seasonings mix in well. This step builds a nice, savory flavor.
- Once the mushrooms are tender, sprinkle the all-purpose flour on top and mix it in. This creates a roux, which helps make the gravy smooth and velvety.
- Pour in the low-sodium broth and stir well to combine. I used beef broth for a deeper flavor and darker color, but you can use whatever broth you like.
- Let the mixture cook until it starts to thicken slightly. Stir now and then to stop it from sticking to the bottom of the pan, as that can affect the taste.
- Once the mixture has slightly thickened, as shown in the picture below, remove it from the heat. The gravy will continue to thicken as it sits, so it’s best to stop cooking when it reaches a slightly thick consistency. Now your mushroom gravy is ready to enjoy!
Serving
- Serve this mushroom gravy with mashed potatoes, fried chicken, chicken schnitzel, or any other sides you enjoy. Want more ideas? Check out the Serving Suggestions section below.
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
- Mushroom Size: Try to slice the mushrooms evenly. When they’re the same size, they cook evenly and give your gravy a tender texture. If the pieces are uneven, some may turn mushy while others stay chewy. Taking a little time to cut them evenly really helps.
- Don’t Overcrowd the Pan: Mushrooms need space to brown. If the pan is too full, they’ll steam instead of getting that nice golden color. If you’re making a big batch, cook them in batches to avoid soggy mushrooms.
- Brown the Mushrooms Well: Take your time sautéing the mushrooms until they’re nicely browned. This step adds a deeper, richer flavor to the gravy. Don’t rush this part—it’s where a lot of the taste develops.
- Spread the Flour Evenly: When adding flour, sprinkle it over the mushrooms instead of dumping it all in one spot. This helps you stir it in easily and keeps the gravy smooth and lump-free.
- Use Warm Broth: Pouring cold broth into a hot roux can sometimes cause clumps. I usually use broth at room temperature and it works fine, but gently warming it can help everything blend more smoothly.
- Adjust Consistency: If your gravy turns out too thick, add a little more broth or water to loosen it up. If it’s too thin, let it simmer a bit longer until it thickens.
- Taste at the End: Broths can vary in saltiness, so it’s best to taste your gravy at the end. Using low-sodium broth gives you better control. Add salt or pepper only if needed for the perfect balance.
- Make It Vegan: To keep it plant-based, use olive oil or vegan butter instead of dairy butter, and choose a good-quality vegetable broth. The flavor will still be rich and satisfying.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Mushroom gravy is a rich and savory side dish that goes well with all kinds of main courses. Here are some of our family favorites to serve it with—maybe you’ll enjoy them too!
- Fried Chicken Dishes: I like pouring this gravy over crispy chicken breast, schnitzel, chicken cutlets, or even parmesan-crusted chicken. It makes the whole meal feel extra cozy and tasty.
- Roasted Meats: This gravy also goes well with roasted beef, pork chops, or a juicy roast chicken. The savory flavor pairs nicely with these meats.
- Meatloaf: You can pour the gravy on top or serve it on the side. It’s one of the best combos we enjoy often.
- Mashed Potatoes: This is a classic combo. The creamy potatoes and rich gravy go really well together.
- Steak: If you’re serving steak, try it with this gravy. It adds a great taste to grilled or pan-seared steaks.
- Rice or Pasta: For a simple meal, spoon the gravy over warm white rice or egg noodles. It’s easy and comforting.
- Grain Bowls: Add it to grain bowls made with quinoa, farro, or brown rice. Top with roasted veggies and protein for a balanced, one-bowl meal.
- Fried or Caramelized Onions: You can top the gravy with crispy fried onions or caramelized onions. Fried onions add crunch, and caramelized onions give a sweet touch.
- Stuffed Bell Peppers or Squash: Spoon some gravy over baked stuffed peppers or roasted squash halves. It makes the meal more hearty and flavorful.
- Vegetable Sides: For a healthy meal, serve the gravy with roasted veggies like cauliflower, green beans, Brussels sprouts, or grilled eggplant.
Storage Suggestions
I recommend enjoying this mushroom gravy warm right after making it to get the best flavor and texture. But if you have leftovers or want to make some ahead, here are a few easy storage tips.
- In the fridge: Let the gravy cool to room temperature first. Then store it in an airtight container. It will stay good for 3 to 4 days.
- In the freezer: If you’re not using it within a few days, you can freeze it. Once cooled, transfer the gravy into freezer-safe containers or bags in single portions. It will stay fresh for up to 3 months. Don’t forget to label them with the date.
- Reheating: When you’re ready to serve, thaw the gravy in the fridge overnight. Then reheat it on the stovetop, stirring now and then. Add a little broth if it feels too thick—it helps bring back the smooth texture.
Leave a Review