Savory Mushroom Gravy Recipe That Steals Thanksgiving Hearts

Q: 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.

Question 1

Can I freeze mushroom gravy?

Accepted Answer

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.

Question 2

How do I make this gravy gluten-free?

Accepted Answer

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.

Question 3

What's the best type of mushroom to use?

Accepted Answer

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.

Question 4

My gravy turned out too thin/thick—help!

Accepted Answer

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.

Question 5

Can I make this gravy ahead of time?

Accepted Answer

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!

Question 6

What's the best way to fix lumpy gravy?

Accepted Answer

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.

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