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!
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.
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
Easy Mushroom Gravy
- 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.
- 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.