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!
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.*
WHY YOU WILL LOVE THIS MUSHROOM GRAVY RECIPE:
- 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:
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!
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!
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!
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.
Other recipes you might like:
- Slow Cooker Mashed Potatoes
- Easiest Mashed Potatoes
- Slow Cooker Pot Roast
- Cheese Ravioli in Creamy Mushroom Sauce
- Old Fashioned Meatloaf
- Pork Chops in Mushroom Gravy
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Easy Mushroom Gravy
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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.
Flour stick to the mushrooms in small spots even after many minutes of simmering low in the broth.
I’m sorry it didn’t turn out as you had hoped! Did you whisk in the flour?
can this recipe be made ahead? also can i use arrowroot flour and ghee?
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.
Excellent and easy
Thank you so much!!
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.
Easy and delicious, 10 year old doesn’t enjoy mushrooms but loves this gravy! Family favourite now!
Thank you so much!! I am so glad you liked it and thank you for sharing!!
I tryed mashed potatoes in my slow cooker loved it with the garlic and cream cheese
I love making mashed potatoes in the slow cooker! Thanks Joanne!!
I made this with mushroom stock and it turned out delicious! Highly recommend
Thank you!! I am so glad you liked it!!
Simply amazing!!! Used gf flour and it turned out SO GOOD!!! Easy peasy and delish!
YAY!! I’m so glad you liked it and thanks for telling us about your substitution!!
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.
Judy
Thank you so much Judy! I am so glad you liked it!! 🙂
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 🙂
Thank you so much for sharing your tips!! I really appreciate it! 🙂
Wow, that looks delicious. I would eat it with mashed potatoes. I am definitely going to try this recipe. 🙂
Yes, it is great on mashed potatoes!! I hope you enjoy! 🙂
Made this today and the colour was slightly lighter than the picture. However the taste was amazing! Will use recipe again.
Thank you so much!! I’m so glad you enjoyed it and will use it again!!
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. 🙂
Thank you and I am so glad you enjoyed!! 🙂
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.
I’m so glad you ejoyed this and your additions sound super tasty!! Thank you for your comment! 🙂
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.
Worcestershire does it too. If you use it DO NOT add salt at all. It turns out into a sodium bomb of you do.
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.
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.
I love your version and it does sound perfect for steak! I’m so glad you enjoyed it!
👍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.
I am so glad the gravy recipe helped you out!! BBQ turkey sounds delish!! Thank you for your comment!! 🙂
Does this gravy freeze well?
Hi! I have never froze gravy before so I can’t say for sure but I don’t see why you couldn’t freeze it.
Flour based gravy tends to separate when frozen. Use tapioca starch for a thickener for gravy to freeze ahead.
Thank you so much for the tip!! 🙂
How the gravy became dark in the photo while in the recipe no soy sauce or anything ingr. to add to become dark?
Did this today and is one of my favert , going to save the recipe 🖒
Thank you so much!! I am so glad you liked it!!