Mushroom Gravy Recipe Easy to Make!

Okay, so let’s be real: You’re here for a killer mushroom gravy recipe, and we’ve got you covered! Maybe you have tried bland gravies one too many times or maybe you need to impress friends at your next dinner party. I have made more gravies than I can count (some good, some… experimental) and after years of trial-and-error, burning pans along the way, I am ready to share my ultimate mushroom gravy recipe with you. Are you ready to become a gravy legend? Let’s do this!

Why Mushroom Gravy Belongs on Your Plate First, mushrooms are packed full of umami (savory) flavor, so they make for an excellent base for a deep and savory gravy that is versatile enough to be served over mashed potatoes, steak, schnitzel, roasted veggies, or even biscuits if you want to fancy up your biscuits and gravy! And because it can be made vegan, vegetarian, or full-on carnivore style, mushroom gravy is basically the Swiss Army knife of sauces. So why do people love mushroom gravy at holiday dinners? It’s like the glue that holds everything together on your plate (and your sanity) during family gatherings. I promise you will want to double the batch.

What Makes a Great Mushroom Gravy?

Let’s break it down. A killer mushroom gravy needs:

• Deep, savory flavor (thank you, mushrooms!)
• Silky-smooth texture (no lumps, please)
• Aromatic base (think onions, garlic, and maybe a splash of wine)
• Perfect thickness (not watery, not gloopy—just right)
• Flexibility (vegan? gluten-free? No problem!)

I’ve tried every shortcut and hack out there, and IMO, nothing beats the classic stovetop method. But don’t worry, it’s not rocket science. If you can chop an onion, you can make this gravy.

Mushroom Gravy Recipe

Ingredients You’ll Need

Here’s what you’ll need for a classic, crowd-pleasing mushroom gravy (feel free to tweak as you like):

• Mushrooms: 16 oz (button, cremini, or a mix—go wild!)
• Onion or shallot: 1 medium, finely chopped
• Garlic: 2–4 cloves, minced (I say the more, the merrier)
• Butter and/or olive oil: 3–4 tablespoons (for that rich flavor)
• Flour: 2–4 tablespoons (for thickening; use gluten-free if needed)
• Stock: 2–4 cups (beef, chicken, or veggie stock—your call)
• Fresh herbs: Thyme, rosemary, or parsley (optional but highly recommended)
• Salt & pepper: To taste
• Optional: Splash of white wine, tamari/soy sauce for umami, a dash of balsamic vinegar, or even a spoonful of cream for richness

Step-by-Step Instructions

1. Clean and Slice the Mushrooms

Use a damp paper towel to wipe off any dirt. Don’t wash them under water—they’ll get soggy, and nobody wants soggy mushrooms. Slice them up nice and thin

2. Sauté Like You Mean It

Heat a combo of oil and butter in a large skillet over high heat. Why both? Butter gives flavor, oil keeps it from burning. Toss in the mushrooms and let them get golden brown. Don’t crowd the pan—work in batches if you need to. If you dump them all in at once, they’ll just steam and turn into a sad, watery mess

3. Add the Aromatics

Push the mushrooms to one side (they need a break). On the other side, toss in your chopped onions (or shallots) and garlic. Sauté until fragrant and lightly browned. This is where your kitchen starts to smell amazing. You’re welcome

4. Deglaze and Build Flavor

Add a splash of white wine (or just a bit of stock if you’re alcohol-free). Scrape up all those tasty brown bits from the bottom of the pan—this is pure flavor gold. Let the wine reduce until almost gone

5. Make the Roux

Sprinkle the flour over the mushrooms and stir well. Cook for 2–3 minutes to get rid of the raw flour taste. This step is key for a smooth, lump-free gravy. Whisk-ney Houston would be proud

6. Add the Stock and Simmer

Slowly pour in your stock, whisking constantly. Bring to a boil, then reduce heat and simmer until thickened to your liking (usually 5–10 minutes). If you want a creamy gravy, add a splash of cream or unsweetened plant milk at the end

7. Season and Finish

Stir in your herbs, salt, pepper, and a splash of tamari or soy sauce for extra umami. Taste and adjust as needed. If you want a little tang, a dash of balsamic vinegar works wonders

Boom. You’ve just made the best mushroom gravy ever. Pat yourself on the back (just don’t spill the gravy).

Variations: Because Rules Are Meant to Be Broken

Let’s be honest, recipes are just guidelines. Want to switch things up? Here are some fun twists:

Vegan Mushroom Gravy

• Use olive oil or vegan butter instead of regular butter.
• Swap beef/chicken stock for veggie stock.
• Add a splash of soy sauce or tamari for depth.
• Try oat or soy milk for a creamy finish

Gluten-Free Mushroom Gravy

• Use gluten-free flour or cornstarch instead of regular flour.
• Make sure your stock and soy sauce are gluten-free

Creamy Mushroom Gravy

• Add a splash of cream, half-and-half, or unsweetened plant milk at the end.
• This is perfect for biscuits or breakfast gravy vibes

Smoky or Grilled Mushroom Gravy

• Smoke or grill your mushrooms before adding them to the pan for a next-level flavor bomb. Sounds extra, but it’s worth it if you’re feeling fancy

Pro Tips for Next-Level Mushroom Gravy

• Brown those mushrooms: Don’t rush this step. Let them get deep golden brown for max flavor.
• Don’t skip the deglazing: All those brown bits on the pan? That’s where the magic happens.
• Whisk like a pro: Add the stock slowly and whisk constantly for a silky-smooth finish.
• Herbs matter: Fresh thyme and rosemary take this gravy from “meh” to “whoa.”
• Taste as you go: Adjust salt, pepper, and acid (vinegar or lemon) at the end for balance.

Ever had a gravy so good you ate it straight from the pan? No? Well, get ready to join the club.

What to Serve with Mushroom Gravy (A.K.A. What Not to Drown in Gravy?)

Honestly, you can pour this stuff on just about anything. But here are my top picks:

• Mashed potatoes (the classic, obviously)
• Roast chicken or turkey
• Seared steak or pork chops
• Schnitzel or cutlets
• Biscuits (Southern-style, baby)
• Rice or pasta
• Steamed or roasted veggies
• Tofu or vegan “meat” for the plant-based crowd

And if you’re feeling wild, try it on fries. Yes, I said it. Gravy fries are a thing, and they’re glorious.

Storing and Reheating: Because Leftovers Are Life

Let’s be real, you’ll want leftovers. Store your mushroom gravy in an airtight container in the fridge for up to 3–4 days. It’ll thicken as it sits, so just add a splash of water or stock when reheating. Warm it gently on the stove, whisking until smooth4.

Can you freeze it? Absolutely. Just let it cool, pop it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat and whisk until creamy again. Easy peasy.

Troubleshooting: Gravy SOS

• Too thin? Simmer a bit longer or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
• Too thick? Add a splash of stock or water until it loosens up.
• Lumpy? Whisk like your life depends on it—or blitz with an immersion blender for a silky finish.
• Needs more flavor? Salt, pepper, a splash of soy sauce, or a squeeze of lemon can save the day.

Ever had a gravy emergency right before dinner? Yeah, me too. Don’t panic—just keep whisking. 😉

Mushroom Gravy FAQ (Because You Asked…)

Q: Can I make this ahead of time?
A: Heck yes! Mushroom gravy reheats like a dream. Just add a splash of liquid when warming up and whisk until smooth

Q: What mushrooms work best?
A: Button, cremini, baby bella, portobello, or even a mix. For extra flavor, toss in some dried porcini (just soak them first)

Q: Can I make it without wine?
A: Totally. Just use more stock or a splash of balsamic vinegar for depth.

Q: Is it freezer-friendly?
A: Yup! See above for tips.

Q: Can I double or triple the recipe?
A: Absolutely. Just use a bigger pan and maybe recruit a friend to help with the whisking. 😉

Final Thoughts: Go Forth and Gravy!

There you have it—my go-to mushroom gravy recipe that’s guaranteed to make you the hero of any meal. Whether you’re serving meat-eaters, vegans, or just yourself (no judgment), this gravy brings the flavor, the comfort, and a little bit of “wow” to every plate.

So next time someone asks, “What’s your secret?” just wink and say, “It’s all in the shrooms.” And if you spill a little on your shirt while taste-testing, well, that’s just part of the fun. 😏

Mushroom Gravy Recipe Easy to Make!

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

120

kcal

Total time

25

minutes

This rich and savory mushroom gravy is the perfect comfort food addition to any meal. Made with a medley of fresh mushrooms, aromatic herbs, and a creamy base, this gravy delivers deep, earthy flavors that will elevate your mashed potatoes, roasted meats, or holiday dishes. Ready in just 25 minutes, it’s an easy way to add restaurant-quality taste to your home cooking. Whether you’re preparing a special dinner or looking for a delicious vegetarian gravy option, this recipe creates a silky, flavorful sauce that’s sure to impress your family and guests.

Ingredients

• 1 pound mixed mushrooms (cremini, shiitake, or button), sliced

• 3 tablespoons butter (or olive oil for vegan)

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 2 cups vegetable broth (or mushroom broth)

• 1/2 cup heavy cream (or unsweetened plant milk)

• 2 tablespoons soy sauce

• 1 tablespoon Worcestershire sauce (use vegan version if needed)

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

• Prepare the mushrooms: Clean and slice mushrooms into 1/4-inch thick pieces. Set aside.
• Sauté the aromatics: In a large skillet or saucepan, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
• Cook the mushrooms: Add sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
• Add garlic: Stir in minced garlic and cook for another 30 seconds until fragrant.
• Create the roux: Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
• Add liquid gradually: Slowly whisk in the vegetable broth, stirring constantly to prevent lumps from forming.
• Season and simmer: Add soy sauce, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for 5-7 minutes until the gravy thickens to your desired consistency.
• Finish with cream: Stir in heavy cream and cook for another 1-2 minutes. Taste and adjust seasoning as needed.
• Serve: Garnish with fresh parsley and serve immediately while hot.

Notes

• Mushroom variety: Mix different mushroom types for more complex flavor
  Thickness: For thicker gravy, cook longer or add more flour; for thinner, add more broth
  Make-ahead: Can be made 2 days ahead and reheated gently
  Freezing: Freezes well for up to 3 months (cream-based gravies may separate slightly when thawed)