This is the only mushroom gravy recipe you will ever need. Are you looking for a homemade mushroom gravy recipe that will have everyone savoring every drop of gravy on their plate? The one you can serve with everything and not just steak? This is it! loaded on the umami flavor, it is rich and delicious. let me show you how to make it easy steps.
Easy homemade mushroom gravy
Ever since I made gravy from turkey drippings many Christmases ago, I have never looked back and used any store-bought gravy. Even when I am pressed for time, I will make my easy no drippings gravy to go with my meals. It is just easy to make and nothing compares to homemade.
Today, I am sharing my favorite mushroom gravy recipe for those occasions or weeknights when you want to serve something special. I love this to go over baked potatoes, steak, roast lamb, chicken, rice, and many other dishes.
The flavor in this gravy is rich, and every mouthful will leave you wanting more. The umami flavor is so deep, yet not overpowering and it is delicious, even your pickiest eater would love it. Let's get cooking!
Why you will love this mushroom gravy recipe
- It is easy and comes together quickly making it perfect for any weeknight
- This recipe is restaurant quality and tastes as it came straight from your favorite steak restaurant
- It can be made ahead of time and reheated easily, it keeps well in the fridge and it can be frozen.
- It is versatile and you can serve this brown rich mushroom gravy with just about everything.
- To make this recipe gluten-free, use cornstarch instead of flour to thicken the sauce.
Mushrooms: I love using cremini mushrooms (chestnut), however, you can use any type of mushroom you want for this recipe. Closed cup, baby portobello, or button mushrooms are popular options too.
Beef stock: you can use any stock you want, chicken or vegetable, that said, the chicken stock may result in paler-looking gravy. If you want the gravy to be brown in color then the beef stock is the way to go. If you are vegan or vegetarian by meat-free beef stock.
Butter: this can be salted or unsalted, if using salted butter then adjust the salt in the overall dish accordingly.
Herb de Provence: substitute with Italian seasoning or any other herbs and spices of choice.
Salt and black pepper
How to make mushroom gravy
Prep: Clean the mushrooms, trim off the stem, and slice into desired thickness lengthwise. Chop the onions and garlic and set aside.
Melt butter and olive oil on medium-high heat in a skillet, add sliced mushrooms, and saute until golden brown.
Add chopped onions to the sauteed mushrooms and stir and cook until soft and fragrant say about 2 minutes. Add garlic, stir and cook for about 30 seconds, do keep an eye so the garlic doesn't burn.
Remove the cooked mushrooms from the skillet and transfer to a plate then set aside.
Add the remaining butter to the hot pan, when it is melted, whisk in flour until fully combined and cook on low heat for about 2 minutes
Slowly and gradually add the beef stock and whisk until smooth. Add herb the Provence and whisk to combine. Return the cooked mushrooms into the gravy, season with salt and black pepper then stir to combine. Bring to a simmer and continue to cook for another 5-7 minutes stirring occasionally until the desired thickness is achieved.
Note: the gravy will continue to thicken as it sits!
What to put gravy on
You can serve it with and over anything, absolutely any dish!
Cauliflower rice and many more
How long does gravy last
Fridge: this homemade mushroom gravy will keep in the fridge in an airtight container for up to 3 days.
Freezer: transfer to an airtight container or Ziploc freezer bag and freeze for up to 3 months, longer at your discretion.
To reheat: you can simply reheat the sauce on the stovetop or in the microwave, add a splash of water to aid the reheating process.
Can you freeze gravy
yes, you can freeze gravy! Keep in an airtight container or Ziploc bag and freeze for up to 3 months. For the best result, thaw in the fridge overnight or a few hours before use. If time is of the essence, thaw in a bowl of cold water and change the water every 30 minutes until the gravy if fully thawed.
Help my gravy is too thick
If your gravy is too thick, you can fix it by whisking in chicken, vegetable, or beef stock until the desired consistency is achieved. If are worried about the salt content then you can use water instead. If your gravy is thin on the other hand, then simply simmer until it reduces in size, alternatively, add cornstarch slurry for a quick fix.
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Mushroom Gravy Recipe
- 300 g mushrooms cleans and sliced i used cremini mushrooms chestnut you can use closed cup, baby portobello, or button mushrooms.
- 2 cups beef stock substitute with chicken or vegetable stock/broth
- 30 g butter divided
- 1 teaspoon Herb de Provence
- 2 Tablespoons olive oil
- ¼ cup all-purpose flour
- ½ cup onions finely chopped
- ½ Tablespoon garlic finely chopped
- Salt and black pepper to taste
- Melt 1 Tablespoon butter and olive oil on medium-high heat in a skillet, add sliced mushrooms and saute until golden brown.
- Add chopped onions to the sauteed mushrooms, stir to combine, and cook until soft and fragrant say about 2 minutes. Add chopped garlic, stir and cook for about 30 seconds, do keep an eye so the garlic doesn't burn.
- Remove the cooked mushrooms from the skillet and transfer to a plate then set aside.
- Add the remaining butter to the hot pan, when it is melted, whisk in flour until fully combined and cook on low heat for about 1-2 minutes
- Slowly and gradually add the beef stock/broth and whisk until smooth. Add herb the Provence and whisk to combine. Return the cooked mushrooms into the gravy, season with salt and black pepper then stir to combine. Bring to a simmer and continue to cook for another 5-7 minutes stirring occasionally until the desired thickness is achieved.
- Note: the gravy will continue to thicken as it sits!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.