My mushroom gravy makes any meal rich and comforting! I’ve been perfecting this recipe over the years, and it’s my go-to for making even the simplest dishes feel a bit more special. From weeknight dinners to Thanksgiving, it’s a hit every time!
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My Family Loved Mushroom Gravy Recipe
I remember the first Thanksgiving I decided to make my own mushroom gravy from scratch. I was a little nervous to try something new, but as soon as the smell started to fill the kitchen, I knew this was going to be our new Thanksgiving gravy recipe.
It was an instant hit! My aunt, who’s a bit of a gravy snob, asked for the recipe before the meal was even over. The earthy mushrooms and hint of thyme were the perfect complement to every dish on the table!
It’s also really easy to make. I know I was intimidated the first time I made the recipe, but everything comes together in about 35 minutes, and the aroma will have everyone begging to know when dinner will be ready!
For more hearty gravy recipes, make sure you check out my ham gravy, salisbury steak and gravy, and smothered pork chops!
Mushroom in Gravy Recipe Ingredients
- Butter
- Onion
- Cremini mushrooms – I’ve also used portobello, shiitake, and white button mushrooms in place of these
- Garlic
- Salt and pepper
- Flour
- Dry red wine
- Broth – I love using beef gravy, but have used both chicken and veggie broth and it all tastes great
- Dried thyme
How to make Mushroom Gravy
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt the butter in a saucepan over medium heat.
STEP TWO: Throw the onions into the pan with the melted butter for 4 minutes. Add the mushrooms as well and continue to cook for another 8 minutes until the mushrooms are adequately browned, and most of their juices have leaked out. Now add the garlic and quickly saute for about 30 seconds until fragrant, sprinkling in salt and pepper to taste.
STEP THREE: Add the flour to the pan and stir for 1 minute. Pour in the wine and stir with a wooden spoon, scraping any onion, mushrooms, or garlic that have stuck to the pan.
STEP FOUR: Pour in the broth, stir, then bring the gravy to a boil. Let it boil for 5 minutes or so until the gravy thickens. Once it’s thickened, mix in the thyme and it’s ready to go!
Tips and Tricks for the best mushroom gravy Recipe
- Use cremini mushrooms, which are young portobellos. I find they add the best flavor and texture!
- Sauté the mushrooms until they’re golden and most of the moisture evaporates to intensify their flavor.
- Stir gently while adding the flour. I find this is the best way to avoid lumps without breaking up the mushrooms.
- Let the gravy simmer so it thickens up nicely, adjusting the heat as needed.
- Pair the broth with the main course. If I’m serving chicken, I use chicken broth, or I’ll use beef broth if I’m serving beef. I’ve even used the drippings of meats like turkey or ham.
- Reheat the gravy by cooking it on the stove over medium heat, stirring frequently until warmed.
Mushroom Gravy Variations and substitutions
- Use portobello mushrooms. I’ve used these when I can’t find cremini mushrooms. Creminis are just baby portobellos, so it’s the closest flavor match.
- For a gluten-free mushroom gravy, swap out the flour for cornstarch with a little water to make a slurry that will thicken up the gravy.
- Add a touch of heavy cream for a thicker, creamier gravy. I love using this when I have leftovers from Thanksgiving.
- Use vegetable broth for a meat-free and vegetarian-friendly gravy that still has tons of amazing flavor.
- Throw in some fresh herbs like sage or rosemary to deepen the flavor. I say I can never go wrong with herbs!
What to serve with Brown mushroom gravy
I love serving my mushroom gravy over the classic combo of mashed potatoes and biscuits. For Thanksgiving or Christmas, I always pair it with cornbread stuffing, green bean casserole, and turkey!
For an everyday recipe, I created this gravy to perfect on top of steak, chicken, pork chops, and even an air fryer turkey breast.
Mushroom Gravy FAQs
Can I Make This Mushroom Gravy Recipe Ahead of Time?
Absolutely! I often make my mushroom gravy a day in advance, especially when preparing for a big dinner or holiday meal.
I also love how the flavors meld in the refrigerator overnight for an even richer sauce the next day.
How to Make Mushroom Gravy Thicker or Thinner
To thicken the gravy, I just simmer it for a bit longer. If I’m in a rush, I’ll add a touch more flour mixed with water to avoid clumping.
If the gravy is too thick, I’ve found that adding a splash of broth does the trick to thin it out without diluting the flavor.
Can I Freeze Mushroom Gravy?
Yes, my mushroom gravy freezes very well! I pour the cooled gravy into freezer-safe bags and lay them flat in the freezer until they’re frozen, then stack them to save space.
When I’m ready to use one, I thaw it overnight in the fridge and then reheat it gently on the stove.
How to store leftover Gravy Sauce
I keep leftover mushroom gravy in an airtight container in the refrigerator for up to four days. When I reheat it, I usually add a bit of fresh broth to bring back its creamy consistency.
More Easy Thanksgiving Recipes
- Sweet potato casserole with canned yams
- Pineapple upside down cake
- Crockpot mac and cheese
- Apple turnover
- Roasted acorn squash
- Creamed corn
- Pineapple casserole
- Grape salad
- Jello salad
Easy Mushroom Gravy
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup onion thinly sliced
- 12 ounces cremini mushrooms sliced
- 1-2 cloves garlic minced
- Kosher salt to taste
- Black pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons dry red wine or additional broth
- 2 – 2 ½ cups low-sodium broth any type
- 1 teaspoon dried thyme
Instructions
- In a large saucepan set over medium-high heat, melt the butter.
- Add the onion and saute for 3-4 minutes, stirring occasionally. Add the mushrooms and saute for 5-8 minutes, stirring occasionally, until the mushrooms are browned and mostly free of liquid. Stir in the garlic, season with salt and pepper to taste, and cook for 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir gently for 1 minute. Deglaze the pan with the red wine, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pan.
- Stir 2 cups of broth and bring the mixture to boil for 3-5 minutes, or until it thickens. Add the thyme, taste, and season with additional salt and pepper if desired.
Notes
- Use portobello mushrooms, shiitake mushrooms, or white button mushrooms in place of cremini ones if needed.
- Pair the broth with the main course. If serving chicken, use chicken broth, if serving beef, use beef broth. You can even use ham or turkey drippings too!
- Using vegetable broth will make this recipe vegetarian friendly.
- Reheat the gravy by cooking it on the stove over medium heat stirring frequently until warmed.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I’ve always had a 50/50 chance when making successful gravy. I found this recipe and decided to try it
It came out amazing and a perfect complement to our Thanksgiving dinner. The gravy had the perfect consistency and tasted great.
The instructions were easy to follow due to each step paired with the photograph provided excellent guidance.
I will be using this for Christmas too.
Thank you and have a great holiday.
Hi Sonja, I’m so thrilled you enjoyed the recipe! A good gravy can really make the meal special.