Elevate all your favorite dishes with this rich and creamy Mushroom Gravy! With garlic-infused fresh, earthy mushrooms and a buttery base, this culinary masterpiece will take your meals from ordinary to extraordinary with just one ladle!
Mushroom Gravy Recipe
When it comes to comfort food, a rich and flavorful gravy can transform a bland dish into an unforgettable culinary experience. And this mushroom gravy is no exception. Crafted with the perfect combination of fresh mushrooms, aromatics, rich butter, and a touch of heavy cream, it boasts an incredible depth of flavor and creamy texture. Whether you want to drizzle it over mashed potatoes or smother your pot roast, this recipe is a must-try.
Why You’ll Love This Mushroom Gravy
- Effortless Recipe! This mushroom gravy delivers refined flavor without any complicated steps or expensive, fancy ingredients. Even a novice in the kitchen can easily master this simple recipe.
- Delicious Mushroom Flavor! With each bite, you can taste the umami goodness of fresh mushrooms that infuse the gravy with a depth of flavor and complexity that is hard to resist.
- Versatile Sauce! While it’s perfect for drizzling over mashed potatoes or succulent roast beef, you can use it to elevate poultry dishes, add depth to vegetarian meals, or even as a dipping sauce.
Ingredients You’ll Need
- White Mushrooms: Adds delicious umami flavor and a meaty texture. I used white button mushrooms but for variation, you can any type of mushrooms you like such as shitake or cremini mushrooms.
- Butter: Provides a rich and creamy base for the gravy. I always cook with unsalted butter to control the saltiness.
- Onion: Gives the gravy a subtle sweetness and depth of flavor and texture.
- Garlic: Freshly minced garlic, infuses the gravy with a wonderful aromatic taste.
- All-Purpose Flour: Acts as a thickening agent. For a gluten-free option, you can use a gluten-free flour blend.
- Vegetable Broth: Forms the savory liquid foundation. You can also use beef broth or chicken broth if you prefer.
- Thyme: Adds a fragrant herbaceous note. You can experiment with other fresh herbs like rosemary or sage for a different taste.
- Salt and Pepper: These seasonings are essential for enhancing all the different flavors.
- Heavy Cream: Makes the gravy creamier and helps it to thicken up a bit.
How To Make Mushroom Gravy
Making homemade gravy is really simple and well worth the effort. This recipe is a quick and easy way to dress up all your favorite roasted meats and side dishes.
Saute The Mushrooms And Aromatics
Begin by melting the unsalted butter over medium-high heat in a large saucepan. Then add the sliced mushrooms and saute them for about 10 minutes until most of the moisture has evaporated and they are golden brown. Next, add the diced onions and minced garlic to the pan and cook the mixture for about 5 minutes until the onion is soft and translucent.
Add The Flour
After sautéing the veggies, stir the flour into the mushrooms until evenly coated. Then cook the veggies for a couple more minutes to remove the raw flour taste.
Add The Broth
Next, slowly whisk the vegetable broth into the mushroom mixture. It’s important to do this step gradually to prevent any lumps from forming. Then bring the mixture to a simmer and let it cook for about 10 minutes until the gravy thickens.
Season The Gravy
Once the mixture thickens up into a gravy, stir in the thyme. Then give it a taste and season it with salt and black pepper as needed. Now, add the heavy cream to make it creamier. Finally, let it cook for another 2 minutes and then remove it from the heat.
Serve And Enjoy
Frequently Asked Questions
You can add a variety of ingredients to customize the flavor. Try fresh herbs like rosemary or sage for a fragrant twist. If you prefer a touch of sweetness, a splash of red wine or a drizzle of balsamic vinegar can work wonders. To enhance the umami factor, consider a few dashes of Worcestershire sauce.
This is a common issue. To avoid this, make sure you evenly coat the mushroom mixture with the flour and add the broth gradually.
It’s incredibly versatile. You can drizzle it over any type of potatoes or meats. You can also use it as a sauce for pasta, pour it over a meatloaf or steak, or even serve it on the side with a savory pie. The possibilities are endless.
- Perfectly sauteed mushrooms. Achieving that golden-brown color on your mushrooms is key to deepening the flavor. Ensure you cook them until most of their moisture has evaporated, and they have a rich, caramelized appearance.
- Make lump-free gravy. When adding flour to the mushroom mixture, make sure to stir it well and coat all the mushrooms evenly. This helps prevent lumps from forming.
- Gradually add the broth. Adding the vegetable broth slowly while whisking is essential to achieving a smooth gravy. Take your time with this step for the best results.
- Make it creamy or not. The heavy cream adds a velvety creaminess to the mushroom gravy. But if you prefer a lighter version, you can omit it or use a dairy-free alternative.
- Make vegan mushroom gravy. If you use vegan butter and omit the heavy cream it instantly turns into vegan gravy.
You can store leftover mushroom gravy in the fridge in an airtight container for up to 4 days. Then reheat it gently over low heat on the stove or in the microwave, stirring it frequently. You can also freeze leftovers for up to 3 months.
Discover More Delicious Mushroom Recipes
- Mushroom Pasta
- Mushroom Rice
- Condensed Cream Of Mushroom Soup
- Skillet Chicken and Mushrooms
- Mushroom Pork Chops
- Mushroom Risotto
- Stuffed Mushrooms
Craving More? Follow Along:
- 1 pound white mushrooms cleaned and sliced
- 4 tablespoons butter unsalted
- 1 small onion finely diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups vegetable broth low sodium
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- salt and pepper to taste
- 2 tablespoons heavy cream
- Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook until they are golden brown and most of their moisture has evaporated, about 10 minutes.
- Add the onion and garlic to the pan with the mushrooms. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the flour to the mushroom mixture, ensuring all the mushrooms are coated. Cook for a couple of minutes to get rid of the raw flour taste.
- Slowly whisk in the broth. Be sure to add it gradually while whisking to avoid lumps. Bring the mixture to a simmer, and let it cook for about 10 minutes until the gravy thickens.
- Stir in the thyme and season with salt and pepper. If you'd like a creamier gravy, stir in the heavy cream now. Simmer for another 2 minutes, then remove from heat.
- Serve the gravy hot over mashed potatoes, roast beef, or any dish you desire.
Tips & Notes:
- Recipe yields 3 to 4 cups of gravy.
- Opt for fresh mushrooms for the best flavor. If white mushrooms aren’t available, cremini or baby bella mushrooms can be a good substitute.
- For a vegan version, use vegan butter and replace the heavy cream with coconut milk or almond milk.
- If you find your gravy too thick, simply add a little more broth to achieve the desired consistency.
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat, adding a splash of broth if needed to thin it out.
- Fresh thyme is best for flavor, but if you only have dried thyme on hand, remember that the general rule of thumb is to use one-third the amount of dried herb as you would fresh.