This mushroom gravy is creamy, savory, and packed with mushroom flavor. It’s a simple variation of classic brown gravy made with sautéed mushrooms, a buttery roux, and flavorful stock. It pairs beautifully with turkey, steak, chicken, and pork chops and is a perfect addition to Thanksgiving or Christmas sides.
Mushroom gravy is an easy way to elevate many meals. The sauce develops rich umami from the sautéed mushrooms and depth from beef or vegetable stock. A simple butter-and-flour roux gives the gravy a silky texture and the right thickness to coat meats and mashed potatoes.
Make this gravy on a weeknight for steaks and chicken, or prepare it for holiday dinners alongside turkey, mashed potatoes, roasted vegetables, and warm biscuits. The recipe scales easily and can be adapted to use whatever mushrooms or stock you have on hand.
Ingredients
- Mushrooms – Use any variety you like. Baby bella (crimini) were used here, but white button, shiitake, portobello, or a mix all work well. About 1 lb sliced.
- Stock or broth – Beef broth gives the deepest flavor, but chicken or vegetable stock will also produce a tasty gravy. Use about 3 cups.
- Flour – All-purpose flour to thicken the gravy (about 6 tablespoons).
- Butter – Unsalted or salted butter for the roux (about 3 tablespoons).
- Oil – A tablespoon of vegetable oil or another neutral oil to sauté the mushrooms.
- Seasonings – Garlic powder, onion powder, salt, pepper, and an optional bay leaf for extra aroma.
How to Make Mushroom Gravy
- Sauté the mushrooms: Slice mushrooms about 1 cm thick. Heat 1 tablespoon oil in a large pan and sauté the mushrooms until they release their juices and become tender, about 4–6 minutes. Remove the cooked mushrooms and set them aside.
- Make the roux: In the same pan, melt 3 tablespoons butter over medium heat. Add 6 tablespoons flour and stir continuously for about 2 minutes until the mixture forms a smooth paste and smells slightly toasted. This is the roux that will thicken your gravy.
- Add stock gradually: Pour in a small amount of stock while whisking vigorously to avoid lumps. Once smooth, add the remaining stock, then return the sautéed mushrooms to the pot. Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, and a bay leaf if using.
- Simmer and season: Bring the gravy to a gentle boil and cook until thick and smooth, about 2–4 minutes. Taste and adjust with salt and pepper. Remove the bay leaf before serving. The finished gravy should be velvety and coat the back of a spoon.
Ways to Serve Mushroom Gravy
This mushroom gravy is versatile—serve it with:
- Turkey or roast chicken for holiday meals
- Steak, pork chops, or roasted meats
- Biscuits, mashed potatoes, or creamy polenta
- Meatloaf, meatballs, hamburger steak, or Salisbury steak
- Poutine or loco moco-style dishes
Tips and Frequently Asked Questions
How do I reheat mushroom gravy?
Refrigerated gravy will thicken as it cools. Reheat gently on the stovetop over low heat, stirring frequently to restore a smooth consistency. You can also reheat in short bursts in the microwave, stirring between intervals.
How do I prevent lumps?
To avoid lumps, add stock slowly while whisking the roux vigorously. Once the mixture is smooth, add the rest of the liquid and continue stirring until fully integrated.
How long will mushroom gravy keep?
Store cooled gravy in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make gravy without stock?
If you don’t have stock, reconstituted bouillon, stock concentrate, or a well-seasoned vegetable broth can be used. Adjust salt accordingly since these substitutes can be saltier than homemade stock.
Notes
- Makes about 3 cups of gravy—enough for 4 servings alongside main dishes and sides.
- For a thinner gravy, reduce the flour by a tablespoon or two. For a richer flavor, use a mix of mushroom varieties or finish with a small pat of butter.
- Nutrition estimates are approximate and will vary depending on ingredients used.
Nutrition (estimate per serving)
Calories: 156 kcal; Carbohydrates: 13 g; Protein: 7 g; Fat: 9 g; Sodium and other micronutrients will vary by broth choice.
I hope you enjoy this easy mushroom gravy! It’s a simple, reliable sauce that brings savory depth to many dishes. If you try it, consider sharing how you served it and any variations you used.
Thanks for reading — Jamie
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