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This mushroom gravy is creamy, savory, and full of mushroom flavor! It’s a variation of my brown gravy and is made with sautéed mushrooms, onion powder, and stock. It’s great with turkey, steak, chicken, and pork chops. Serve with sides during Thanksgiving and Christmas!
Mushroom gravy is a fantastic sauce to have for any meal! It’s delicious served with turkey for Thanksgiving, chicken, steaks, or pork chops.
This mushroom gravy tastes rich and creamy with tons of umami flavor from the sautéed mushrooms and beef stock. The buttery roux adds richness and thickens the gravy to a perfect consistency.
It’s great to make for the holidays and to have on the table for Thanksgiving and Christmas. Serve this mushroom gravy with turkey and holiday sides such as mashed potatoes, roasted vegetables, biscuits, and more!
Ingredients
- Mushrooms – Use any variety of mushrooms you’d like. I used baby bella or crimini mushrooms but any combination of white button mushrooms, oysters, porcini, portobello, or chanterelle mushrooms will do.
- Stock or broth – I used beef broth for this recipe but chicken or vegetable stock or broth works too.
- Flour – Use all purpose flour.
- Butter – You can use salted or unsalted butter.
- Seasonings: Garlic powder, onion powder, bay leaf.
How to Make Mushroom Gravy
- Slice the mushrooms about 1 cm thick and sauté with vegetable oil. Set this aside.
- Melt the butter in a large pan and add the flour. Stir continuously for about 2 minutes until a thick paste forms, called a roux.
- Add a bit of stock at a time and stir vigorously with a whisk until it’s smooth and lump free. Add the rest of the stock, sautéed mushrooms, onion powder, garlic powder, and bay leaf.
- Boil until thick and smooth, about 3 minutes. Taste and season with salt and pepper. Enjoy!
Ways to Serve Mushroom Gravy
Serve this gravy with any of the following for a delicious meal!
- Steak, roast chicken, biscuits, pork chop, meatballs, meatloaf, poutine, loco moco, hamburger steak or salisbury steak.
- Mashed Potatoes
This will thicken as it sets and cools. You can reheat it on the stovetop or the microwave while stirring occasionally.
To prevent lumps, add a small amount of stock slowly and stir vigorously with a whisk. Once smooth and lump free, add the remaining stock while continuously stirring.
I recommend consuming within 3 days. Store in an airtight container and keep in the fridge.
To make mushroom gravy without stock, substitute with bouillon cubes, stock powder, or stock concentrate/paste. Use according to the directions.
I hope you enjoy this recipe! Please share, rate, or comment below. I’d love to hear from you!
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Thanks so much for stopping by! ? -Jamie
More recipes:
Easy Mushroom Gravy
Ingredients
- 1 lb mushrooms, sliced
- 1 Tablespoon vegetable oil
- 3 cups beef broth, See Note 1
- 6 Tablespoons flour, See Note 2
- 3 Tablespoons butter
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
- bay leaf, (optional)
Instructions
- Sauté Mushrooms: In a large pot, sauté mushrooms with vegetable oil until soft and tender, about 5 minutes. Remove and set aside.1 lb mushrooms, 1 Tablespoon vegetable oil
- Make roux: In the same pot, add the butter and flour and stir continuously until a roux is formed, about 2 minutes.3 Tablespoons butter, 6 Tablespoons flour
- Add broth and spices: Slowly pour in half the broth while stirring vigorously with a whisk. This will help prevent lumps. Once smooth and lump free, add the rest of the broth, sautéed mushrooms, onion powder, garlic powder, and bay leaf (if using).3 cups beef broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, bay leaf
- Thicken: Let the gravy boil until thick and creamy, about 3 minutes. Taste and season with salt and pepper. Enjoy!salt & pepper to taste
Notes
- Broth or stock – Use any broth or stock you like. I used beef broth but you can use chicken or vegetable as well.
- Flour – Use all purpose flour. For thinner gravy, reduce the amount of flour by about a tablespoon.
- Storage & leftovers – Store in an airtight container and keep in the fridge for up to 3 days. The gravy will thicken as it cools. To reheat, use the stovetop or microwave while stirring occasionally for a smooth consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This mushroom gravy saved dinner tonight! I overcooked some meatloaf so needed a sauce to serve with it. Found this recipe and gave it a try. Outstanding flavor and my family gobbled it up. This recipe is a keeper!
What a fabulous mushroom gravy; thank you for this fantastic recipe! I will make it again!!
This gravy is so rich and flavourful, I can’t get enough!
We do love our gravy! This mushroom gravy was far and above the other gravies I’ve tasted. The family loved this over our mashed cauliflower. In fact, Hubby went back for seconds and I caught him double dipping with the spoon. Will certainly make again.
Oh wow! This mushroom gravy tastes fantastic and so easy too. I especially love that creamy texture.
My gravy had such a gorgeous color from the mushrooms! amazing flavors! Love how simple it is to make !
Hi Jamie!
I made your brown gravy over the weekend (delicious!) and was excited to see a new variation. I love mushrooms, so I made this to serve with some grilled chicken for dinner.
So good – I didn’t have a bay leaf, but followed the recipe exactly otherwise. Will definitely be making again – it is so easy and so good. (I am thinking a nice steak next time!)
Totally upgraded my pan fried pork chops and pumpkin ravioli!
I had printed out this recipe a while ago, and I found it this morning when I was flipping through my recipe binder. I hydrated my dehydrated mushrooms, and it worked out fine. Thanks!
This gravy tastes so creamy and rich!! I can’t wait to make it again once the holidays come around – it’ll go perfectly with my traditional holiday menu!