Easy Mushroom Gravy Recipe

close up of mushroom gravy in pan with a ladle

5 from 1 vote

A savory mushroom gravy recipe from scratch! No drippings needed, it's the best mushroom gravy to spoon over mashed potatoes or serve with steak! Easy to make vegan or vegetarian!

Prep Time7

Cook Time15

Total Time22

Course: Sauces

Cuisine: French

Servings: cups

Calories: 289kcal

Author: Eden Westbrook

Equipment

large skillet
ball whisk

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

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.

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.

Nutrition