Easy Mushroom Gravy

Mushroom gravy with sautéed mushrooms in a ladle.

5 from 84 votes

This mushroom gravy is creamy, savory, and full of mushroom flavor! It's made with sautéed mushrooms, onion powder, and stock and pairs well with turkey, steak, chicken, and pork chops. You can also serve with sides during Thanksgiving and Christmas!

Prep Time3

Cook Time10

Total Time13

Course: Sauces

Cuisine: American

Servings:

Calories: 156kcal

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

Makes about 3 cups of gravy.

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.

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