Easiest, Delicious Mushroom Gravy

Okay, grab your aprons, friends! Let’s talk about one of my all-time favorite comfort foods: Mushroom Gravy. I’m not kidding when I say this recipe has saved many a dinner in my house. I remember the first time I tried to make it – I was so intimidated! I pictured some fancy chef stirring a pot for hours. Mine turned out watery and flavorless. But after much trial and error – and maybe a few tears – I finally cracked the code.

Now, my family begs for this stuff. Seriously, they would put Mushroom Gravy on everything if I let them! It’s a weeknight staple that even the pickiest eaters (yes, I’m looking at you, son!) gobble up without complaint. This Mushroom Gravy recipe fits perfectly into my busy life because it’s quick, easy, and uses ingredients I usually have on hand. Plus, it’s infinitely adaptable, whether you want a classic creamy version or a rich, savory one to pour over a juicy steak.

I am excited to share my journey of making Mushroom Gravy and hopefully you’ll find it is very easy to make and your family will have a new favorite meal! C’mon, let’s get cooking together and make some magic happen!

INGREDIENTS:

Alright, before we dive into the how-to, let’s gather our ingredients. Nothing too fancy here, promise!

• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced: I always use a mix for the best flavor – it adds depth. When making Mushroom Gravy, I find that pre-sliced mushrooms from the store can be a real time-saver on busy weeknights.
• 4 tablespoons butter (or olive oil for a vegan version): I always use unsalted butter for my Mushroom Gravy so I can control the saltiness.
• 1 medium onion, chopped: Yellow or white onions work great.
• 2 cloves garlic, minced: Fresh is best, but the pre-minced jarred stuff is fine in a pinch. Here’s a Mushroom Gravy trick I learned from my mom: add the garlic towards the end of sautéing so it doesn’t burn and turn bitter.
• 3 tablespoons all-purpose flour (or gluten-free blend): This helps thicken the gravy.
• 3 cups vegetable broth (or beef broth for a richer flavor): I prefer low-sodium so I can adjust the seasoning myself.
• 1/2 cup heavy cream (or coconut cream for a vegan version): This gives it that creamy richness. But I also find that if you want to watch your weight, then this is a completely optional ingredient for this Mushroom Gravy.
• 2 tablespoons soy sauce (or tamari for gluten-free): Adds umami and depth of flavor. When making Mushroom Gravy, you can find this at almost any store in the Asian food aisle.
• 1 teaspoon dried thyme: Or 1 tablespoon fresh, chopped.
• Salt and pepper to taste: Don’t be shy with the seasoning!
• 1 tablespoon chopped fresh parsley (optional, for garnish): Adds a pop of color and freshness.
• 1 tablespoon of dry sherry cooking wine. I always use this for my Mushroom Gravy for an extra kick of flavor.

For cost-saving tips, buy mushrooms in bulk and freeze them for later use. They might be a little softer when thawed, but it won’t affect the Mushroom Gravy. And for storage, leftover Mushroom Gravy ingredients like onions and garlic can be stored in the fridge for up to a week.

HOW TO MAKE – STEP-BY-STEP:

Okay, here’s where the magic happens! Don’t worry, it’s easier than you think. We’re going to create the best Mushroom Gravy ever!

Step 1: Sauté the Mushrooms

In a large skillet or Dutch oven, melt 2 tablespoons of butter (or olive oil) over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes. Don’t overcrowd the pan – if you have too many mushrooms, do it in batches. I learned the hard way with Mushroom Gravy that overcrowding makes them steam instead of brown! Then, set the mushrooms aside.

The key to beautifully browned mushrooms is patience. Let them sit in the pan without stirring for a minute or two at a time, allowing them to develop a deep, rich color on one side before tossing. This creates a wonderful depth of flavor that is essential to the final gravy.

Step 2: Sauté the Aromatics

Add the remaining 2 tablespoons of butter (or olive oil) to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Your Mushroom Gravy should smell like savory deliciousness right about now! Cooking the onions until they are softened and translucent is crucial for building the base flavor of your gravy. Don’t rush this step. The garlic should be added towards the end of the onion cooking time to prevent it from burning, which can impart a bitter taste.

Step 3: Make a Roux

Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the gravy. Don’t worry if your Mushroom Gravy seems a little pasty at this point; it’ll smooth out! A roux is a fundamental element in many gravies and sauces. By cooking the flour with the butter and aromatics, you eliminate the raw flour taste and create a smooth base for the gravy to thicken properly. Make sure to stir constantly to prevent the flour from burning and clumping.

Step 4: Add the Broth

Gradually whisk in the vegetable broth, making sure to scrape up any browned bits from the bottom of the pan. Those browned bits are flavor gold! Bring the mixture to a simmer, stirring occasionally. Deglazing the pan with broth is a key step in capturing all the delicious flavors that have developed during the sautéing process. Those browned bits, also known as fond, are packed with umami and will add depth and complexity to your gravy. Make sure to whisk thoroughly to incorporate the fond into the broth.

Step 5: Simmer and Thicken

Reduce the heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. In my kitchen, Mushroom Gravy usually takes about 5 minutes to reach the perfect thickness. Simmering the gravy allows the starch in the roux to swell and thicken the liquid. The longer it simmers, the thicker it will become. Stir occasionally to prevent sticking and ensure even thickening. If the gravy becomes too thick, simply add a little more broth to reach your desired consistency.

Step 6: Add the Good Stuff

Stir in the cooked mushrooms, heavy cream (or coconut cream), soy sauce (or tamari), dry sherry cooking wine, and dried thyme. Season with salt and pepper to taste.

Step 7: Simmer Again

Continue to simmer for another 2-3 minutes, allowing the flavors to meld together.

Step 8: Garnish and Serve

Garnish with fresh parsley (if using) and serve hot over your favorite dishes. While the Mushroom Gravy is cooking, I usually set the table and get the rest of the meal ready.

And there you have it! Homemade Mushroom Gravy that’s guaranteed to impress.

SERVING:

Now, the fun part: figuring out what to serve with this amazing Mushroom Gravy! The possibilities are endless, but here are a few of my family’s favorites.

The kids love our Mushroom Gravy when I spoon it over mashed potatoes. It’s classic comfort food at its finest. I also like to serve it with roasted chicken or pork chops. It adds so much flavor and moisture! If you have extra Mushroom Gravy, you can use it as a sauce for pasta or as a topping for baked potatoes.

This Mushroom Gravy is perfect for Thanksgiving or Christmas dinner, adding a touch of elegance to your holiday spread. I also make it for Sunday suppers when I want something hearty and satisfying.

For presentation, I like to serve the gravy in a separate gravy boat so people can help themselves. A sprinkle of fresh parsley on top adds a nice visual touch.

For seasonal variations, try adding cranberries to the gravy during the holidays for a festive twist. In the fall, I sometimes add a pinch of nutmeg or cinnamon for a warm, cozy flavor.

My friends always ask for this Mushroom Gravy recipe when I make it for potlucks. It’s always a crowd-pleaser! And honestly, I don’t mind sharing – it’s too good to keep a secret. If you love this Mushroom Gravy, you’ll also enjoy homemade-drop-biscuits-and-sausage-gravy-recipe.

FAQs:

Okay, let’s tackle some of those burning questions you might have about making Mushroom Gravy.

• Can I make this Mushroom Gravy vegan? Absolutely! Just substitute olive oil for the butter and coconut cream for the heavy cream. Also, make sure to use vegetable broth and tamari instead of soy sauce. For more vegan inspiration check out VEGAN MUSHROOM GRAVY – THE SIMPLE VEGANISTA.
• Can I use dried mushrooms? Yes, but you’ll need to rehydrate them first. Soak them in hot water for about 30 minutes, then drain and chop them. Use the soaking liquid as part of your broth for extra flavor.
• My gravy is too thin. How do I thicken it? You can make a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the gravy and simmer until thickened. You know what I do when my Mushroom Gravy is too thin? I just let it simmer for a little longer – sometimes it just needs more time to reduce.
• My gravy is too thick. How do I thin it? Add a little more broth, one tablespoon at a time, until you reach your desired consistency.
• Can I make this ahead of time? Yes! This Mushroom Gravy can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop before serving.
• What kind of mushrooms should I use? I like to use a mix of cremini, shiitake, and oyster mushrooms for the best flavor and texture. But you can use any kind of mushrooms you like!
• Can I freeze this Mushroom Gravy? Yes, you can freeze it for up to 2 months. Just let it cool completely before transferring it to a freezer-safe container. When you’re ready to use it, thaw it overnight in the refrigerator and reheat it gently on the stovetop.
• What if I don’t have thyme? You can substitute it with other herbs like rosemary or sage. If you love this flavor profile, you may also enjoy our garlic-mushrooms-cauliflower-skillet.
• Can I add wine to the gravy? Yes! A splash of dry sherry or Madeira wine can add a lovely depth of flavor. Add it along with the broth. My husband always says my Mushroom Gravy is the best because of my secret ingredient – dry sherry wine!

My Final Thoughts:

This Mushroom Gravy recipe holds a special place in my heart because it’s a reminder of simple, comforting meals shared with loved ones. It’s a dish that’s easy to make, but it always feels special. It’s also a dish that I find extremely versatile!

Here are my Mushroom Gravy Pro Tips:

• Don’t rush the mushroom browning: This is key to developing rich flavor.
• Taste and adjust: Seasoning is crucial! Don’t be afraid to add more salt, pepper, or herbs to taste.
• Use good quality broth: It makes a big difference in the final flavor of the gravy.

Here are a few variations I’ve tried with my family:

• Spicy Mushroom Gravy: Add a pinch of red pepper flakes for a kick.
• Mushroom Gravy with Bacon: Cook some bacon in the skillet before adding the mushrooms for a smoky flavor.
• Mushroom Gravy with Sherry: Add a splash of dry sherry wine for a richer flavor. You can also see what Love and Lemons thinks with their Mushroom Gravy Recipe – Love and Lemons.

My son loves the spicy version, while my daughter prefers the classic creamy one. My husband is a big fan of the sherry Mushroom Gravy.

I hope you’ll give this Mushroom Gravy recipe a try and make it your own. Don’t be afraid to experiment with different ingredients and flavors. And most importantly, have fun in the kitchen! Even my own journey started with a subpar Mushroom Gravy, but I’m glad I continued practicing. I’m excited for you to share your Mushroom Gravy and enjoy all the delicious, comforting meals to come. If you’re looking for another spin on mushrooms in a tasty recipe, check out this easy-mini-mushroom-and-spinach-quiche-recipe. Good luck, and happy cooking! You can also find inspo from The First Mess, with their Creamy Mushroom Gravy with Shallots & Herbs (vegan) | The First ….

Mushroom Gravy

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This rich and savory mushroom gravy is perfect for smothering mashed potatoes, biscuits, or your favorite roast. It’s a flavorful and easy-to-make addition to any meal.

• Author: Zoubida
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Skillet
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1/4 cup dry sherry (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add mushrooms and onion and cook until softened and browned, about 8-10 minutes.
3. Add garlic and cook for 1 minute more.
4. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
5. Gradually whisk in vegetable broth until smooth.
6. Stir in sherry (if using), thyme, salt, and pepper.
7. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
8. Stir in parsley and serve immediately.

Notes

For a richer flavor, use beef broth instead of vegetable broth. You can also add a splash of cream at the end for extra creaminess.