This mushroom gravy is super easy to make from scratch and is packed with rich flavor. You don’t need any meat drippings or complicated steps, all you will need is just fresh mushrooms, a few simple ingredients, and a little patience. It makes a delicious topping for meats or a hearty addition to vegetables and grains. You can drizzle it over a juicy piece of chicken, a tender cut of beef, or even roasted vegetables. It is also perfect for dipping chapati or garlic naan bread, making every bite comforting and satisfying.
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What you will need
Recipe details
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: About 90 per serving
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces (about 2 cups) mushrooms, sliced (cremini or button work great)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable or beef broth
- 1 teaspoon soy sauce (adds depth)
- Salt and black pepper, to taste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme (optional)
How to make homemade mushroom gravy
- In a skillet, melt butter and olive oil over medium heat. Add the mushrooms and cook for about 8 minutes, stirring occasionally, until they’re golden and have released most of their liquid.
- Stir in the minced garlic and cook for 30 seconds until fragrant, don’t let it burn
- Sprinkle in the flour and stir constantly for 1 minute to coat the mushrooms and remove the raw flour taste.
- Slowly pour in the broth while whisking continuously to avoid lumps. The sauce will start to thicken as it simmers.
- Add soy sauce, thyme, salt, and pepper. Let it simmer for 5–7 minutes until it reaches your desired consistency.
- Pour your mushroom gravy over mashed potatoes, steak, or anything that could use a rich, cozy touch.
Tips for the Best Mushroom Gravy
- Mix mushroom types combining cremini and shiitake gives a deeper flavor.
- Colour matters – The shade of your gravy mostly comes from the stock or broth you use. Darker stocks, like beef, create a rich brown gravy, while lighter stocks, such as chicken, result in a paler sauce. This is why recipes often call for beef stock when a deep, appetizing colour is desired. If you are making gravy from roast pan drippings, the natural browning from the meat will help achieve a nice colour even with lighter stocks.
- Gravy is forgiving – Unlike some delicate sauces, gravy is incredibly easy to handle. You can reheat it, thin it out, thicken it up, and even freeze it with little worry. If it separates after freezing, a simple stir will bring it back together. The only real danger is letting the base burn on the stove, so keep an eye on it for those few crucial minutes.
- Getting the consistency right – Adjusting the thickness of your gravy is straightforward. If it’s too thick, stir in a little hot water or stock. If it’s too thin, simmer it a bit longer until it reaches the texture you like or for creamier gravy, stir in a splash of heavy cream or milk at the end. Keep in mind that gravy thickens as it cools, so it’s better to remove it from the heat while it’s slightly thinner than you want. Gravy that has been chilled and reheated will usually need a little thinning as well.
Homemade Mushroom Gravy
Course: Appetizers, DinnerDifficulty: Easy4
servings10
minutes20
minutes90
kcalIngredients
2 tablespoons butter
1 tablespoon olive oil
8 ounces (about 2 cups) mushrooms, sliced (cremini or button work great)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups vegetable or beef broth
1 teaspoon soy sauce (adds depth)
Salt and black pepper, to taste
1 teaspoon fresh thyme or ½ teaspoon dried thyme (optional)
Directions
- In a skillet, melt butter and olive oil over medium heat. Add the mushrooms and cook for about 8 minutes, stirring occasionally, until they’re golden and have released most of their liquid.
- Stir in the minced garlic and cook for 30 seconds until fragrant — don’t let it burn!
- Sprinkle in the flour and stir constantly for 1 minute to coat the mushrooms and remove the raw flour taste.
- Slowly pour in the broth while whisking continuously to avoid lumps. The sauce will start to thicken as it simmers.
- Add soy sauce, thyme, salt, and pepper. Let it simmer for 5–7 minutes until it reaches your desired consistency.
- Pour your mushroom gravy over mashed potatoes, steak, or anything that could use a rich, cozy touch.
