Mushroom Gravy

Enjoy the rich, savory flavor of mushroom gravy with this easy homemade recipe. It’s made with fresh mushrooms, a simple roux, and simmered in savory broth until smooth and creamy. Perfect over mashed potatoes, fried chicken, schnitzel, roasted meats, or veggies—great for both weeknights and special meals.

Course Sauces

Cuisine American, Western

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 128

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

Here are some helpful tips to make sure your mushroom gravy turns out perfect every time:

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

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