Mushroom Gravy

Rich, savory, and incredibly easy to make, this Mushroom Gravy takes mashed potatoes, Salisbury steak, and more to the next level.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1/3 cup each)

Calories 81kcal

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 1/2 cups)
2 cloves garlic minced (about 2 teaspoons)
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/4 cup all-purpose flour (see note 2)
4 cups chicken broth or beef broth

In a large skillet or Dutch oven over medium heat, heat butter until melted. Add mushrooms and 1/2 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 1/4 teaspoon salt and 1/8 teaspoon pepper).

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 that’s also gluten-free.
Yield: This recipe makes 4 generous servings. Estimate 1/4 to 1/2 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.