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    Home » Condiments and Sauces » Mushroom Gravy Recipe

    Published: Feb 7, 2022 by Ajoke · This post may contain affiliate links ·

    Mushroom Gravy Recipe

    Skip to Recipe - Print Recipe

    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.

    Love gravy? why not try my chicken and gravy recipe, no drippings gravy and Chinese curry gravy.

    mushroom gravy in a skillet.

    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!

    mushroom gravy on a ladle.

    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.

    Related posts: love mushrooms? check out my air fryer mushrooms, garlic mushroom chicken thighs, and one-pot chicken, rice, and mushroom recipe.

    mushroom gravy doused on mahed potatoes and pork chops, broccoli and yorkshire pudding.

    Tools needed

    Cast iron

    sharp knife

    Chopping board

    Bowl

    Measuring jug

    Ingredients

    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.

    Olive oil

    All-purpose flour

    Onions

    Garlic

    Salt and black pepper

    ingredients on the counter for making mushroom gravy.

    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!

    the process shot of making mushroom gravy.

    What to put gravy on

    You can serve it with and over anything, absolutely any dish!

    Dutch oven roast chicken

    Oven baked pork chops and baked pork steak

    Slow roasted lamb shoulder

    Easy baked chicken drumsticks

    Garlic butter rice

    Air fryer dino nuggets

    Roasted broccoli and cauliflower

    Instant pot meatloaf

    Mashed potatoes

    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.

    ladling mushroom gravy over mashed potatoes.

    FAQs

    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.

    ladle in a pan of mushroom gravy.

    Did you make this easy gravy recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a plate of mashed potatoes, pork chops and mushroom gravy.

    Mushroom Gravy Recipe

    Ajoke
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American, British
    Servings 3 - 5 people
    Calories 186 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    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.

    Nutrition

    Calories: 186kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 16mgSodium: 296mgPotassium: 506mgFiber: 1gSugar: 3gVitamin A: 197IUVitamin C: 3mgCalcium: 26mgIron: 1mg

    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.

    Keyword homemade mushroom gravy, mushroom gravy, mushroom sauce
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!
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    Filed Under: Condiments and Sauces

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Hi! I'm Ajoke.

    It is really nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience.

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