Oh, mushroom gravy—where do I even start? This rich, savory sauce has been the star of my Thanksgiving table for years. I still remember the first time I made it, nervously stirring the pot while my grandma peeked over my shoulder. “Don’t rush the mushrooms,” she’d say, “let them whisper their secrets to the butter.” And oh, what magic happens when you do!
This isn’t just any gravy—it’s the kind that makes people sneak extra spoonfuls when they think no one’s looking. Pour it over fluffy mashed potatoes, drizzle it on roasted turkey, or let it cozy up to some roasted veggies. Trust me, once you try this version, you’ll never go back to those sad, lumpy gravies again. The secret? Letting those mushrooms cook until they’re practically singing with flavor.
Ingredients for Mushroom Gravy
Okay, let’s gather our gravy squad! Here’s what you’ll need to make this mushroom magic happen in your kitchen. I’m super particular about these ingredients because, trust me, each one plays a starring role in creating that rich, velvety texture we’re after.
- 2 cups mushrooms, sliced – I like cremini for their earthy depth, but white button mushrooms work too. No need to be precious about the slices – rustic and uneven is perfect!
- 2 tablespoons butter – The real deal, please! This is where that luxurious mouthfeel starts.
- 2 tablespoons all-purpose flour – Our trusty thickener. If you’re going gluten-free, cornstarch works too (see my tips later).
- 2 cups vegetable or chicken broth – Homemade is dreamy, but store-bought works in a pinch. Vegetarians – stick with veggie broth!
- 1 small onion, finely chopped – About 1/2 cup. These little guys disappear into the gravy but add so much flavor.
- 1 clove garlic, minced – Fresh is best here. That pungent punch mellows into something magical.
- 1 teaspoon soy sauce – My secret umami booster! Adds depth without tasting “soy-y”.
- 1/2 teaspoon thyme – Dried works great, but if you’ve got fresh, use 1 teaspoon of the leaves.
- Salt and pepper to taste – We’ll adjust at the end when all the flavors have married.
See? Nothing fancy, just good-quality stuff treated right. Don’t skimp on the mushrooms – that’s what makes this gravy special. I once tried making it with only one cup because it’s all I had, and let’s just say the gravy gods were not pleased!
How to Make Mushroom Gravy
Alright, let’s dive into the good stuff! Making this mushroom gravy is easier than you think, but there are a few key steps that make all the difference. Follow along, and you’ll have a silky, flavorful gravy that’ll steal the show at any meal.
Sautéing the Aromatics
First things first – grab your favorite saucepan (I use my trusty cast iron skillet for this) and melt that butter over medium heat. You’ll know it’s ready when it starts to foam slightly. Now, toss in your chopped onions and minced garlic. This is where the magic starts!
Stir them around until they soften and turn translucent – about 3 minutes should do it. Don’t rush this part! If the garlic starts to brown too quickly, just nudge the heat down a smidge. We want them fragrant and sweet, not burnt. The smell at this point? Absolute heaven.
Cooking the Mushrooms
Okay, now for the main event – the mushrooms! Toss them in and stir to coat them with all that buttery goodness. Here’s the key: don’t crowd the pan, and don’t stir too much at first. Let them sit for a minute or two to develop those beautiful brown bits on the bottom.
After about 5-7 minutes, you’ll see them release their juices and shrink down. They should look glossy and smell earthy. This is when they’re ready to work their gravy magic. If you see any browned bits sticking to the pan – that’s flavor gold! We’ll use the broth to scrape it up next.
Thickening the Gravy
Time to transform our mushroom mixture into luscious gravy! Sprinkle the flour evenly over everything and stir well to coat. You’ll want to cook this for about a minute to get rid of that raw flour taste.
Now, here’s the trick to lump-free gravy: add the broth slowly while stirring constantly. I like to pour in about 1/4 cup at a time, whisking until smooth before adding more. Once all the broth is in, add the soy sauce and thyme. Let it bubble away for 10-15 minutes, stirring occasionally, until it coats the back of a spoon.
If it gets too thick? No worries – just splash in more broth. Too thin? Let it simmer a bit longer. Taste and adjust salt and pepper at the very end – the flavors intensify as it cooks!
Why You’ll Love This Mushroom Gravy
I could literally write sonnets about this gravy (don’t worry, I won’t), but here’s why it’s going to become your new kitchen MVP:
- Ready in 30 minutes flat – From chopping to serving, this comes together faster than you can say “seconds please!” Perfect for when hunger strikes or guests arrive unexpectedly.
- Vegetarian-friendly magic – With veggie broth, this becomes a plant-based superstar that’ll make even meat-lovers swoon. That umami punch? All from the mushrooms and soy sauce!
- Rich, deep flavor – The combination of caramelized mushrooms, sweet onions, and garlic creates layers of savory goodness that put canned gravies to shame.
- Versatile beyond belief – I’ve poured this over everything from Thanksgiving turkey to Tuesday night meatloaf. Leftover grain bowl? Instantly gourmet with a gravy drizzle.
- Meal-prep friendly – Makes enough for leftovers that actually improve in flavor overnight. Just add a splash of broth when reheating.
- Secret health bonus – Packed with nutrients from all those mushrooms, plus no weird thickeners or preservatives like store-bought versions.
Honestly, the first time I made this, I caught my husband drinking it straight from the gravy boat when he thought I wasn’t looking. That’s when I knew this recipe was a keeper!
Tips for Perfect Mushroom Gravy
After making this gravy more times than I can count (and yes, licking the spoon every single time), I’ve picked up some tricks that take it from good to “Oh my god, what IS this?” levels of delicious. Here are my hard-earned secrets:
Choose your mushrooms wisely
Not all mushrooms are created equal in gravy land! Cremini or baby bella mushrooms are my go-to—they’ve got that deep, almost meaty flavor that makes the gravy sing. If you’re feeling fancy, throw in a few shiitakes for extra umami oomph. And please, I beg you—skip those pre-sliced supermarket mushrooms. They tend to be dry and flavorless. Take the extra two minutes to slice them fresh!
The golden rules of thickening
Here’s where most gravies go wrong: That moment when you add the flour. Sprinkle it evenly over the mushroom mixture and stir like your gravy’s life depends on it—because it kinda does! Let it cook for a full minute to lose that raw flour taste before adding liquid. And when you pour in the broth? Whisk like you’re in a cooking competition. No lazy stirring—vigorous whisking prevents lumps better than anything.
Pro tip: If you do end up with lumps (hey, it happens to the best of us), just strain the gravy through a fine mesh sieve. Your secret’s safe with me.
Timing is everything
Here’s what I learned the hard way: Season too early, and your gravy might become a salt bomb. Mushrooms release liquid as they cook, and flavors concentrate as they simmer. Always wait until the very end to adjust salt and pepper. Taste, then taste again—your perfect seasoning might need just one more tiny pinch.
And don’t rush the simmer! That 10-15 minute simmer isn’t just about thickness—it’s when all the flavors really get to know each other. If your gravy seems thin, be patient. The magic happens in those last few minutes.
Bonus tricks from my kitchen disasters
• Butter first, oil second: If you’re worried about burning, use half butter and half olive oil—the oil raises butter’s smoke point.
• Deglaze with wine: Before adding broth, splash in a quarter cup of white wine and scrape up those browned bits for insane flavor.
• Fresh herb finish: Stir in a tablespoon of chopped parsley or chives at the end for a bright pop.
• Emergency fix: If your gravy breaks (looks oily), whisk in a teaspoon of cold butter at the end to bring it back together.
Remember—even if your first attempt isn’t perfect, it’ll still taste amazing. Gravy is forgiving like that. And chances are, no one but you will notice any “mistakes.” They’ll be too busy asking for seconds!
Mushroom Gravy Variations
One of my favorite things about this mushroom gravy recipe is how easily it adapts to whatever mood strikes you or what’s hanging out in your fridge. Over the years, I’ve played around with so many versions—some intentional, some born out of desperation when I realized I was out of thyme (both literally and figuratively). Here are my favorite twists that still stay true to the gravy’s soul:
Herb Infusions
While thyme is classic, don’t be afraid to mix it up! Rosemary adds a piney punch that’s incredible with roasted meats—just use half the amount since it’s stronger. For Italian nights, I’ll toss in a pinch of oregano and basil. And last Thanksgiving? Fresh sage leaves fried crispy in butter and crumbled on top took this gravy to legendary status.
The Boozy Boost
Oh man, deglazing with wine is my not-so-secret weapon. After sautéing the mushrooms, splash in about 1/4 cup of dry white wine (or sherry!) and let it bubble away almost completely before adding the flour. The acidity brightens everything up beautifully. Feeling fancy? A tablespoon of brandy or Marsala at the end adds unbelievable depth.
Creamy Dreamy Versions
Sometimes you just need that extra lusciousness. Stirring in 1/4 cup of heavy cream or coconut milk (for dairy-free) at the very end creates a silky texture that’s downright sinful. My vegetarian friends go nuts when I make the coconut milk version—it’s rich without being heavy. Just remember to go easy on the salt if using canned coconut milk!
Mushroom Medleys
Why settle for one type of mushroom when you can have a party? I love mixing cremini with a handful of dried porcinis (soaked first, then chopped)—that earthy intensity is unreal. For special occasions, I’ll sauté some oyster mushrooms separately until crispy and use them as a garnish. Different textures, same mushroom magic!
Spice It Up
When I’m serving this with steak or burgers, I’ll add a pinch of smoked paprika or a dash of Worcestershire sauce (skip if vegetarian) for a savory kick. For brunch gravy? A tiny bit of maple syrup and crushed red pepper makes the most amazing sweet-heat situation over biscuits.
The beauty of mushroom gravy is that it’s like a blank canvas waiting for your personal touch. Maybe tonight’s version has a splash of balsamic vinegar stirred in, or tomorrow’s gets topped with caramelized shallots. Don’t be afraid to experiment—some of my best kitchen accidents started with “Hmm, I wonder what would happen if…”
Serving Suggestions for Mushroom Gravy
Okay, let’s talk about the fun part—all the delicious ways to enjoy this mushroom gravy! I’ve poured this stuff on just about everything over the years, and I’m still finding new favorites. Here are my can’t-miss pairings that’ll make you look like a kitchen rockstar:
- Mashed potatoes (duh!) – But not just any mash! Try it with garlic mashed potatoes or these incredible parmesan-whipped potatoes I’m obsessed with. The gravy pools in those fluffy peaks like edible little lakes of joy.
- Roasted turkey or chicken – Obviously perfect for Thanksgiving, but why wait? I make a mini-Thanksgiving dinner every month just as an excuse to drown some roasted chicken in this gravy.
- Meatloaf or meatballs – Game changer! Swap out the usual ketchup glaze for a generous ladle of mushroom gravy. My kids call it “meat cake” when I do this—they can’t get enough.
- Biscuits or bread – For the ultimate comfort food move, split open a warm biscuit and flood it with gravy. Bonus points if you add a fried egg on top—hello, perfect breakfast!
- Roasted veggies – Cauliflower steaks, Brussels sprouts, even simple roasted carrots become fancy-schmancy sides with a gravy drizzle. My vegetarian friends go wild for this combo.
- Grain bowls – Farro, quinoa, or brown rice bowls get an instant upgrade. Add some sautéed greens and a fried egg—instant restaurant-quality meal.
- Poutine (sorta) – Okay, not traditional poutine, but crispy fries topped with gravy and cheese curds? Yes please! My Canadian friend gave me the side-eye when I called it that, but she still ate two servings.
Here’s my confession: When I’m home alone, I’ve been known to eat this gravy straight from a mug with a spoon. No judgment, okay? It’s just that good. But when I’m pretending to be civilized, I love serving it in my grandmother’s gravy boat with all the sides spread out family-style. Either way, you really can’t go wrong—this gravy makes everything better!
Storing and Reheating Mushroom Gravy
Listen, I know the idea of having leftover gravy seems crazy—who wouldn’t want to drink this stuff straight from the pot? But just in case you somehow manage to resist (or accidentally made a double batch like I always do), here’s how to keep that mushroom magic alive for later!
Fridge Storage: Let the gravy cool to room temperature first—about 30 minutes should do it. Then pour it into an airtight container (I’m partial to mason jars because I can see the deliciousness inside). It’ll keep beautifully in the fridge for up to 3 days, and honestly? The flavors get even better as they mingle overnight. Just don’t forget to give it a good stir before reheating.
Reheating Like a Pro: Here’s the trick—low and slow is the name of the game! Pour your gravy into a saucepan and warm it over medium-low heat, stirring frequently. If it looks too thick (and it probably will), splash in some broth or water, a tablespoon at a time, until it reaches that perfect pourable consistency again. I usually need about 2-3 tablespoons per cup of gravy.
Microwave Option: In a pinch, you can microwave it in 30-second bursts, stirring between each one. But fair warning—it might thicken unevenly, so have that broth handy! Cover the container with a damp paper towel to prevent splatters (learned that the messy way).
Freezer Hack: Yes, you can freeze this gravy! Portion it into ice cube trays or small containers—it’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat with extra liquid. Perfect for when gravy emergencies strike (and let’s be real, they do).
Pro tip: If you’re reheating a big batch for a crowd, keep it warm in a small slow cooker set to low. That way, your guests can help themselves all night long—just stir occasionally and add a splash of broth if needed. Works like a charm at holiday parties!
Mushroom Gravy Nutritional Information
Okay, let’s talk numbers—but don’t let this scare you away from that second (or third) helping! Here’s the nutritional lowdown per 1/4 cup serving of this glorious mushroom gravy. Just remember, these are estimates—your exact numbers might dance around a bit depending on your ingredients.
- Calories: About 50 per serving (but honestly, who’s counting when it’s this delicious?)
- Fat: 3g (that beautiful butter doing its thing)
- Saturated Fat: 2g (worth every molecule)
- Carbohydrates: 5g (mostly from those magical mushrooms and a bit of flour)
- Fiber: 1g (mushrooms are sneaky-good for you!)
- Sugar: Just 1g (natural goodness from the veggies)
- Protein: 1g (who knew gravy could pack a nutritional punch?)
- Sodium: Around 200mg (you can always adjust this by using low-sodium broth)
Now, here’s my nutritionist friend’s favorite part—this gravy is actually packed with nutrients from all those mushrooms! We’re talking B vitamins, selenium, and even some antioxidants. So really, you’re basically eating health food when you drown your mashed potatoes in this stuff. At least, that’s what I tell myself!
Disclaimer: These values are estimates based on standard ingredients. Your exact nutrition may vary depending on specific brands, exact measurements, and whether you sneak an extra pat of butter like I sometimes do!
Common Questions About Mushroom Gravy
Over the years, I’ve gotten so many questions about this mushroom gravy that I could probably write a book! Here are the ones that pop up most often—along with all my hard-earned answers from countless gravy-making adventures (and yes, a few disasters too).
Can I freeze mushroom gravy?
Absolutely! This gravy freezes like a dream. Just let it cool completely, then pour it into freezer-safe containers or ice cube trays (genius for portion control!). It’ll keep beautifully for up to 3 months. When you’re ready to use it, thaw overnight in the fridge and reheat gently with a splash of broth to bring it back to life. Pro tip: Give it a good whisk while reheating—it helps bring back that silky texture.
How do I make this gravy gluten-free?
Easy peasy! Just swap the all-purpose flour for an equal amount of cornstarch or your favorite gluten-free flour blend. My go-to method: Mix the cornstarch with a bit of cold broth first to make a slurry, then whisk it in when you’d normally add the flour. Works like magic! Arrowroot powder is another great option if you’re feeling fancy.
What’s the best type of mushroom to use?
Hands down, cremini (baby bella) mushrooms are my MVP—they’ve got that perfect earthy depth without being overpowering. But don’t be afraid to mix it up! Shiitakes add incredible umami, while a few porcinis (soaked dried ones work too) make it taste downright luxurious. White button mushrooms work in a pinch, but they’re milder—I’ll often boost their flavor with an extra teaspoon of soy sauce.
My gravy turned out too thin/thick—help!
Don’t panic—gravy troubles happen to everyone! If it’s too thin, let it simmer uncovered for a few more minutes to reduce. Too thick? Splash in more broth or water, a tablespoon at a time, whisking constantly until it’s just right. Remember: It will thicken slightly as it cools, so err on the thinner side.
Can I make this gravy ahead of time?
You bet! In fact, I often make it a day ahead because the flavors get even better as they sit. Just store it in the fridge and reheat gently with extra liquid. If you’re serving it for a holiday meal, I’ll sometimes keep it warm in a small slow cooker—total game changer when you’re juggling a million dishes!
What’s the best way to fix lumpy gravy?
First, keep whisking—sometimes that’s all it takes! If lumps persist, strain it through a fine mesh sieve (I won’t tell anyone). For extreme cases, you can blend it briefly with an immersion blender—just be careful not to overdo it or the texture might get gluey.
Got more questions? Drop them in the comments—I’m happy to troubleshoot your gravy adventures! After all, we’re all in this delicious, mushroomy journey together. For more recipe inspiration, check out Family Tastes.
Savory Mushroom Gravy Recipe That Steals Thanksgiving Hearts
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
A rich and savory mushroom gravy perfect for Thanksgiving dinners. It pairs well with mashed potatoes, turkey, or roasted vegetables.
Ingredients
- 2 cups mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon thyme
- Salt and pepper to taste
Instructions
- Melt butter in a saucepan over medium heat.
- Add onions and garlic, sauté until softened.
- Add mushrooms and cook until they release their juices.
- Sprinkle flour over the mixture and stir to combine.
- Slowly pour in broth while stirring to avoid lumps.
- Add soy sauce, thyme, salt, and pepper.
- Simmer for 10-15 minutes until thickened.
- Serve warm over your favorite dish.
Notes
- Use fresh mushrooms for the best flavor.
- Adjust broth thickness by adding more or less flour.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg