This Easy Mushroom Gravy is quick and simple. It is delicious on top of steaks, mashed potatoes or even meatloaf!
Easy Mushroom Gravy
I’m finally getting around to posting this easy mushroom gravy.
It is one of my favorite gravy recipes and the rest of my family loves it as well, yes even my picky mushroom hating husband will eat it.
Another favorite is to use a big fluffy pumpkin roll or piece of bread to wipe up any remaining trace of this liquid gold!
This mushroom gravy could also be a great side dish for Thanksgiving dinner!
Just use chicken broth in place of beef broth and you could even use some of the pan drippings from the turkey in place of the butter.
Don’t be intimidated by gravy, it really is easy to make and if you follow my no fail method it will be a success every time!
Mushroom Gravy for Steak
And not only does this mushroom gravy taste great on meatloaf it’s also great on steak!!
So to make this mushroom gravy start off cooking the chopped onion and mushrooms in olive oil, butter or pan drippings (your choice).
I like to cook them until they are nicely browned. <– This is where a lot of the flavor and dark brown color comes from in this gravy so don’t skip this step.
Next, add in the garlic and give it a stir, it cooks quickly and you don’t want to burn the garlic so be ready for the next steps.
Now, this is the secret step to making your gravy successful—just stir in the flour with the mushrooms.
Yes, that is it!! Whisk in the broth and you will have a smooth gravy every single time! See that wasn’t so hard! And while you are whisking be sure to scrape up all the browned bits from the bottom of the pan!
- 3 tablespoons olive oil butter or pan drippings
- 3 cups thinly sliced baby portabella mushrooms or white button mushrooms
- 1/2 cup finely chopped onion
- 1-2 cloves garlic minced
- 3 tablespoons all purpose flour
- 3 cups beef broth/stock
- salt and pepper to taste
In a large skillet heat oil over medium high heat. Sautee mushrooms and onions until they are nicely browned (7 min). Add in garlic and stir until fragrant (about 30 sec)
Stir in the flour and "cook" for 1 minute. Whisk in the broth and scrape up all the browned bits from the bottom of the pan. Reduce to a simmer.
- Simmer until thickened, then remove from heat. Taste for salt and pepper and season to taste.
- Can also use chicken or vegetable broth in place of the beef broth but it won't be dark in color.
- To achieve that dark brown color be sure to brown your mushrooms well and scrape up all the brown bits at the bottom of the pan when stirring in the beef broth.