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Rich, savory, and incredibly easy to make, this Mushroom Gravy takes mashed potatoes, Salisbury steak, and more to the next level. Made with simple ingredients, itโs full of deep, comforting flavor, perfect for a hearty homemade meal.
Megganโs notes
As a classically-trained chef, I spent an entire unit in culinary school perfecting sauces and stocks, and if thereโs one thing I learned, itโs that great sauce-making is all about technique. Many of you love my vegan mushroom gravy, which features two kinds of fresh mushrooms and aromatic ingredients like onions, garlic, and fresh thyme for the ultimate cozy, plant-based comfort food. But I realized we never had a classic versionโso I created this rich, buttery mushroom gravy for all your mashed potato (and meatloaf!) needs.
This gravy is made with a roux, a fundamental technique in French cooking that adds richness and body. Itโs an easy recipe, but the key to success is patienceโdonโt cut corners or skip steps! For example, donโt If you cook the mushrooms and onions together to save time, youโll end up with a very soupy consistency. Trust me, Iโve tried rushing the process, and the result was a soupy, underwhelming mess that wouldnโt thicken properly.
Follow the steps as written, and youโll get a deeply flavorful, velvety gravy thatโs absolutely worth the wait!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Fresh mushrooms:ย Choose your favorite white mushrooms, such as white button mushrooms, cremini mushrooms, or shiitake mushrooms.ย
- All-purpose flour:ย Substitute cornstarch to make an easy gluten-free gravy.
Step-by-step instructions
- In a large skillet or Dutch oven, heat butter over medium heat until melted. Add mushrooms and ยฝ teaspoon salt. Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in chicken broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
- Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes. Season with salt and pepper to taste (I like ยผ teaspoon salt and โ teaspoon pepper).
Recipe tips and variations
- Yield:ย This recipe makes 4 generous servings. Estimate ยผ to ยฝ cup per person.
- Storage:ย Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months.ย
- Vegan mushroom gravy: Make this rich, hearty gravy vegan by substituting your favorite plant-based butter and vegetable broth. Itโs perfect for serving over vegan mashed potatoes.
- Perfect pairing: Serve up mushroom gravy on Salisbury Steak, meatloaf, turkey meatloaf, or any roasted meats like roasted chicken. Itโs great on creamy mashed potatoes or brown rice, too!
Frequently Asked Questions
Any white mushrooms such as white button mushrooms, cremini mushrooms, or shiitake mushrooms add an earthy flavor to mushroom gravy.
To avoid mushroom gravy from getting too watered down, you really need to cook the mushrooms long enough to let their liquid evaporate. For my recipe, you have to take the time listed to cook the different steps without any shortcuts. If you cook the mushrooms and onions together, for example, the whole thing will end up soupy.
To thicken your mushroom gravy, you can whisk in a cornstarch slurry (equal parts cornstarch and water), make a roux with butter and flour, let it simmer to reduce, or stir in a bit of heavy cream for a richer texture.
Put your mushroom gravy to work
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Mushroom Gravy
Ingredientsย
- 1/4 cup butter
- 8 ounces white button mushrooms or other mushrooms, trimmed and sliced (see note 1)
- 8 ounces baby Portobello mushrooms trimmed and sliced
- Salt and freshly ground black pepper
- 1 large onion peeled and finely chopped (about 1 ยฝ cups)
- 2 cloves garlic minced (about 2 teaspoons)
- ยฝ teaspoon fresh thyme leaves or ยผ teaspoon dried
- 1/4 cup all-purpose flour (see note 2)
- 4 cups chicken broth or beef broth
Instructionsย
- In a large skillet or Dutch oven over medium heat, heat butter until melted. Add mushrooms and ยฝ teaspoon salt. Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
- Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
- Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in chicken broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
- Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes. Season with salt and pepper to taste (I like ยผ teaspoon salt and โ teaspoon pepper).
Notes
- Mushrooms: Choose any combination of mushrooms such as white button mushrooms, cremini mushrooms, shiitake mushrooms, or baby portobello mushrooms, aiming for 1 pound total.
- Flour: Substitute cornstarch for making an easy gravy thatโs also gluten-free.
- Yield:ย This recipe makes 4 generous servings. Estimate ยผ to ยฝ cup per person.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months.ย