Take any dish to new heights with the most flavorful mushroom gravy you'll ever make. It's fast and easy, yet has so much flavor. The wild mushrooms swim in a robust, silky smooth gravy loaded with aromatics, making it perfect to pour over your holiday mashed potatoes, mama's meatloaf, a juicy steak or chicken dinner!
My loves, have you seen the Farmer's Almanac? It's calling for a cool, brisk autumn starting now. Are you as excited as I am? I can't help but be, as much as I love summer's produce...the fall and holiday seasons are my absolute favorite times of the year!
In my latest fall newsletter survey, so many people asked me to show them how to make gravy for the holidays. I didn't know that you found making gravy from scratch intimidating! I got you, friend. Starting with my oh-so-simple mushroom gravy recipe.
This mushroom gravy is rich and so delicious, it'll go fast! If you're making this for the holidays, make a double batch because everyone will be coming back to the gravy to sop it up with rolls and turkey!
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Homemade Mushroom Gravy - No Drippings Needed!
Traditional gravy is the sum of three things: a fat, a thickener, a liquid, usually meat drippings from something you cooked (aka, pan drippings). But we are replacing those 'meat juices' with broth instead...I mean, they're basically the same thing.
With that understanding, it's all about putting the ratios together and simmering the sauce down until it is a glossy, delicious mushroom gravy.
I rave over this wonderful recipe constantly, it is a simple brown gravy that is so easy to customize and really make your own once you have the basics of making gravy down. We add garlic and shallots, bright and aromatic thyme, and of course that creamy buttah, honey! A handful of simple ingredients making something amazing, that's all this is!
Ingredients for this Recipe
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Fresh Mushrooms - almost any mushroom works in here, and they have such great umami flavor. I know many people are familiar with white button mushrooms and cremini mushrooms, those are classics you'll find in any store. I used beech mushrooms (these are sweet, savory, and nutty) and maitake (also called Hen of the Woods, they have a rich flavor), making this a wild mushroom gravy...so fancy sounding, yet I found them at Costco!
- Butter and All Purpose Flour - these two together thicken the gravy by making a roux.
- Garlic and Shallot - shallot is like a more mild onion, but you can use a yellow onion instead!
- Fresh Thyme - thyme isn't overpowering, I love it in gravy and sauces for it's bright, lemony flavor. You could add other herbs like sage for that holiday flavor it has.
- Beef Broth - I used beef broth because I love that deep, beefy flavor going with our savory mushrooms, but any broth other than seafood would work: chicken broth and turkey broth are great for Thanksgiving, mushroom or vegetable broth are fantastic for a vegetarian gravy.
- Kosher Salt and Black Pepper
How to Make Mushroom Gravy
Step 1 | Melt the butter in your skillet and add the mushrooms to brown them over medium heat. Mushrooms hold a lot of water, so you will see them steaming up a lot before they start to gain color. Notice the pan getting dry? Mushrooms are like sponges, they love sucking up fat (hey, more flavor!) just add in some more butter or olive oil and continue to cook until they're golden brown.
Step 2 | Add in the minced shallot and let those cook up before adding the garlic and thyme at the last minute. Herbs and garlic can burn easily, so we add them at the end.
Step 3 | Whisk in the flour and cook off the raw flour taste for a minute.
Step 4 | Splash in the broth a little at a time. It'll seize up at first and look like a thick paste but don't panic! Keep whisking in broth.
Step 5 | Once all that flour and broth has gotten smoother and liquidy, add in the rest of the broth and whisk it well to get any good flavor off the bottom of the pan. Let simmer until it reduces and thickens, stir frequently so nothing burns, then give it a taste and season with salt and pepper to taste.
Step 6 | Think your thickened, simmering gravy is ready? Well let's take it to restaurant-level status! How? Drop in a pat of butter. If you have seen my other recipes where we are making sauces, you know a pat of cold butter at the end gives us a luscious, glossy finish and even richer flavor! NOW It's ready to serve.
Variations and Pro Tips
- Vegetarian Mushroom Gravy - make a vegetarian or vegan mushroom gravy by using mushroom broth or vegetable broth instead of beef broth, and your favorite oil instead of the butter for sauteing the mushrooms and making the roux.
- Creamy Mushroom Gravy - add a splash or two of heavy cream before simmering!
- Cornstarch Gravy - no flour? No problem. Whisk up a cornstarch slurry (about 2 tablespoon water to equal parts cornstarch) and as the gravy simmers, whisk in a little at a time. The gravy will thicken as it simmers, but don't boil it or the cornstarch will lose its thickening power.
- Mushroom Turkey Gravy - swap the beef broth for turkey broth instead.
Serving Suggestions
Gravy is one thing that must be on the Thanksgiving table, right? Try this recipe spooned over my classic butter whipped mashed potatoes and sopped up by these copycat Sister Schubert parker house rolls.
Of course, outside of the holidays, it's perfect to accompany comfort food! Pour over whole roast chicken, serve with juicy roast beef, and swipe the place clean with a slice of homemade focaccia. Yum!
Storage, Freezing, and Reheating Instructions
Store: Keep the mushroom gravy in an airtight container in the fridge for up to 5 days.
Reheating Gravy: You can reheat the gravy in the microwave in a microwave safe bowl or in a saucepan on the stove over medium low heat until hot.
Freezing and Thawing: Cool the gravy to room temperature before putting into freezer-safe zip-top bags and freezing flat for up to 6 months. To thaw, put into the fridge overnight and reheat as instructed above.
Equipment I Used
- Large Skillet - Making this gravy in a wide pan allows you to do everything in it: saute the mushrooms, make the roux, and simmer the gravy!
- Wooden Spoon
- Ball Whisk - I like a ball whisk better than a balloon whisk whenever I'm making something with large pieces in it (like mushrooms) so they don't get stuck inside the whisk. They also get into the corners of pots way better!
FAQs
Yes you can make this gravy vegan! Use an oil instead of butter for the roux, use a vegetable stock, and do not add a pat of butter at the end of the cooking time. That's it!
You can make this mushroom gravy up to 2 days ahead of time for the best flavor.
More Mushroom Recipes
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Easy Mushroom Gravy Recipe
Equipment
- large skillet
Ingredients
- 6 tablespoon cold butter, 2 tablespoons separated
- 14 ounces mushrooms, button, cremini, or edible wild mushrooms work
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small shallot, peeled and minced (about 2 tablespoon worth)
- 4 sprigs thyme leaves , stripped from stems
- 2 cloves garlic, minced
- ¼ cup all purpose flour
- 2 cups low sodium beef broth, or any broth you like
- kosher salt and black pepper, to taste
Instructions
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the mushrooms to the pan and let the mushrooms cook in the pan for 4-5 minutes before seasoning with salt and pepper. Don't overcrowd the pan, work in batches if you need to, they'll shrink as they cook.6 tablespoon cold butter, 14 ounces mushrooms, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Stir in the minced shallots while the mushrooms are cooking, and sauté for about 2-3 minutes. Stir occasionally so the shallots don't burn. Once the shallots are turning golden and the mushrooms are golden brown, it's time to move to the next step.1 small shallot
- Add the garlic and thyme into the pan and cook for 1 minute. The thyme may pop a bit in the fat, that's okay.4 sprigs thyme leaves , 2 cloves garlic
- Whisk in the flour and cook for 2 minutes, whisking constantly to cook out the raw flour.¼ cup all purpose flour
- Splash in a little of the beef broth, then whisk it in. It'll incorporate into the flour and seize up, just keep adding a small amount of broth at a time and whisking until you add enough broth that it smooths out and becomes liquidy. Then whisk in the rest of the broth and let it simmer for about 6 minutes or until the gravy is reduced and thickened to your liking. Once reduced, taste for seasoning!2 cups low sodium beef broth, kosher salt and black pepper
- Lastly, when the gravy is thick, whisk that last 2 tablespoons of cold butter into the gravy until completely melted in and incorporated. Pour the gravy into a gravy boat or bowl and serve hot.6 tablespoon cold butter
Recipe Notes
Variations and Pro Tips
- Vegetarian Mushroom Gravy - make a vegetarian or vegan mushroom gravy by using mushroom broth or vegetable broth instead of beef broth, and your favorite oil instead of the butter for sauteing the mushrooms and making the roux.
- Creamy Mushroom Gravy - add a splash or two of heavy cream before simmering!
- Cornstarch Gravy - no flour? No problem. Whisk up a cornstarch slurry (about 2 tablespoon water to equal parts cornstarch) and as the gravy simmers, whisk in a little at a time. The gravy will thicken as it simmers, but don't boil it or the cornstarch will lose its thickening power.
- Mushroom Turkey Gravy - swap the beef broth for turkey broth instead.
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