Mushroom Gravy

5 from 1 vote

This Mushroom Gravy is a rich, velvety treat that transforms any dish into a gourmet experience. Packed with earthy white mushrooms, aromatic onions, and a touch of fresh thyme, this gravy is the ultimate sidekick for your mains and more.

Prep Time10

Cook Time30

Total Time40

Course: Sauce, Side Dish

Cuisine: American

Servings:

Calories: 99kcal

Author: Joanna Cismaru

Ingredients

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

US Customary - Metric

Instructions

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.

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.

Nutrition