Easy Mushroom Gravy

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Hunting for the perfect mushroom gravy? Look no further! Gravy is a staple in the world of comfort food. This mushroom gravy recipe is sure to impress your guests at all of your holiday parties this year!

Overhead view of mushroom gravy over mashed potatoes and garnished with pepper and parsley.

Tired of regular old gravy? Try this easy, flavorful mushroom gravy recipe instead! I love serving this gravy over homemade mashed potatoes and meatloaf.

It also pairs beautifully with chicken or pork! Readers love it so much they’ve made their oun vegan versions. Click here for some more reader favorites!

If you love gravy on your mashed potatoes and meatloaf as much as I do, try making this Slow Cooker Mashed Potatoes and Old Fashioned Meatloaf.

These three comfort food recipes work beautifully together and your whole family will love them!

*Originally published October 2016. Photos and text updated.*


  • This mushroom gravy is perfect for all of your holiday get togethers this year!
  • It’s quick and easy! Gravy can seem like an intimidating task but this mushroom gravy recipe could not be more user friendly.
  • This mushroom gravy is for steak or chicken. I prefer beef but it tastes great with chicken and pork as well!
  • Vegetarian Mushroom Gravy? No problem….just use vegetable broth instead of beef and drizzle it over a heaping pile of roasted vegetables and mashed potatoes. After all, gravy tastes good on just about anything.
Ingredients for making mushroom gravy.


Fat – I recommend using olive oil or butter for this recipe. I like using butter when sautéing onions because it gives them a super luscious texture.

Mushrooms – The real star of this show! I recommend using portobello or white button mushrooms.

Onion & garlic – A truly dynamic duo. What better smell than sautéed onions and garlic?

Flour – This helps thicken your gravy to give it the perfect texture!

Broth or stock – Because we need liquid to bring this delicious gravy to life.

Seasoning – We’re keeping it simple with some salt and pepper. Feel free to add any spices you prefer!

Four pictures showing how to make easy mushroom gravy.

How To Make Mushroom Gravy

It’s simple! To make this mushroom gravy start off by sautéing the chopped onion and mushrooms in olive oil, butter or pan drippings (your choice).

Cook them until they are nice and browned. This step is key because it is where a lot of the flavor and rich brown color comes from!

Next, add in the garlic and stir until aromatic. It cooks quickly so be cautious not to burn the garlic. I suggest being ready for the next steps before adding the garlic!

Now, the secret to making the perfect mushroom gravy—stir the flour in the pan with the sautéd mushrooms, onions, and garlic. This helps thicken the texture of the gravy.

Finally, add the broth and whisk until you have a smooth mouthwatering gravy! While you whisk be sure to scrape up all the browned bits from the bottom of the pan!

You don’t want to miss out on any of that delicious flavor!

Gravy being spooned over mashed potatoes.

Tips and variations:

  • Not only does this mushroom gravy pair great with meatloaf, but it’s also great drizzled over your favorite cut of steak. I think mushrooms and red meat are a match made in heaven!
  • Use vegetable broth or stock instead of beef to make this recipe vegetarian and vegan.
  • Freeze your mushroom gravy to be used later!
  • Making a Thanksgiving turkey? Use the turkey drippings instead of broth to make your mushroom gravy. Turkey drippings are packed with flavor!
Close up of gravy over mashed potatoes.

Frequently asked questions:

  • Does it matter if I use broth or stock?
    It does not matter if you use broth or stock. They are pretty much interchangeable. Stock is a bit thicker, while broth is thinner and typically has more flavor. Whether using broth or stock, be sure to do a taste test when making your gravy to make sure it tastes exactly the way you like!
  • Can I use a different type of mushrooms?
    I typically use baby portobello mushrooms when making this recipe because they are abundant at my local grocery store and they are inexpensive. However, this recipe works with other types of mushrooms as well!
    You can try cremini, porcini, shiitakes, chanterelles or white button mushrooms.
Mushroom gravy poured over meatloaf and mashed potatoes.

Other recipes you might like:

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Close up of gravy over mashed potatoes.

Easy Mushroom Gravy

Course: Gravy, Sauces
Cuisine: American
Keyword: brown mushroom gravy, mushroom gravy
This is the BEST mushroom gravy! It's full of flavor, can be made gluten-free, and vegan! It's perfect for mashed potatoes, chicken, beef, or pork!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10
Calories: 68kcal
Author: Malinda Linnebur
Print Recipe Save Recipe


  • 3 tablespoons olive oil or butter
  • 8 ounces (225g) thinly sliced baby portabella mushrooms or white button mushrooms
  • ½ cup (70g) finely chopped onion
  • 1-2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour or cup for cup gluten-free flour
  • 3 cups (710ml) beef broth/stock or vegetable 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.


  1. 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. 
  2. Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated using olive oil, all-purpose flour, and low sodium beef broth. 


Calories: 68kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 363mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

80 thoughts on “Easy Mushroom Gravy”

    • Yes, this can be made ahead of time and reheated when you need it. I have not used arrowroot flour or ghee so I can’t tell you how much to use. Sorry, I couldn’t help more.

  1. Can’t wait to try that Mushroom Gravy, that’s what brought me to your site
    Thanks ,I look forward to getting your weekly emails 🙂

    • Thank you!! Let me know how you like it!! And I have to apologize, my email system is having a little problem with sending my posts in a weekly format but instead sending them as I post. I do have someone working on it but they can’t get to it until November.

  2. Made This gravy today to compliment my meat loaf, just added a little bouquet for a darker color and some w sauce for extra flavor, I was absolutely delicious. Will definitely be making this mushroom gravy again.


  3. This is traditional gravy recipe, to darken add a slash of Black coffee. My grandmother always added the tiniest hint ( i mean tiny) of allspice ….gives depth 🙂

  4. 5 stars
    Just made this last night… used vegetable stock. It was FANTASTIC! And, so easy to make. One note – it takes longer than five minutes for the gravy to thicken up. More like 15. 🙂

  5. 5 stars
    Malinda, thanks, I added black mustard seeds and cumin seeds with the mushrooms and garlic until seeds start to pop ( this is a Indian trick) 1/4 dry white wine with flour until alcohol dissipates. Then the beef stock. Yum
    Yum on a roast from my smoker.

  6. A little gravy trick…if your gravy is not dark enough, just all soy sauce, a little at a time. Has no taste and only adds a bit of salt.

  7. No kitchen bouquet? Well you cannot have a gravy like this without putting some kitchen Bouquet browning sauce in it.
    It makes it brown.

    • In all honesty, I didn’t use any browning sauce. I achieve the dark color from browning the mushrooms and onions then scraping up all the browned bits when I stir in the beef broth.

  8. 5 stars
    This is great.

    Second go around I added a glug or two of dark non-hoppy coffee stout along with the broth and it added a lot of nice rich complexity to it. Perfect for steak. If you were doing chicken, a splash of red or white wine would probably work great too.

  9. 👍made it, loved it! Never been able to make tasty gravy before, now i can! Thank you thank you for sharing👏🏻👏🏻👏🏻
    Attempting to make a gravy for turkey today. My man is bbq’ing it do there won’t be any drippings to use for a gravy.


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