Skip the dry mixes and jarred sauces. Homemade mushroom gravy is easier than you think and so much better than the prepackaged ones. Try this easy mushroom gravy and taste the difference.
Whether you’re having a simple rotisserie chicken or roast beef for dinner, don’t forget the gravy. With fresh sage, shallots and garlic and a splash of vermouth, it’s the best mushroom gravy out there.
Few things can’t be improved upon with gravy. Especially an easy mushroom gravy. Who wants a plain entree when you can have mushroom gravy for chicken or meatloaf or pork chops — am-I-right? You’re darn tootin’, I am.
This all-purpose homemade mushroom gravy will take any roast or grilled meat main up several notches. Pinky promise.
How To Make Easy Mushroom Gravy:
- Slice the mushrooms. (You can use button mushrooms, crimini, or a wild mushroom blend. (I made this to go with a meatloaf, so I kept it simple and just used white button mushrooms).
- Add the olive oil to a large skillet and sauté the mushrooms until they give off most of their liquid and start to brown.
- Add the butter, garlic, shallots and chopped sage (I prefer fresh sage, but if you don’t have any, use about 1/2 teaspoon of dried, crumbled sage) to the mushrooms and cook for a few minutes until fragrant and tender.
- Stir in the salt and pepper, then sprinkle the flour over the mushroom mixture. Use a wooden spoon to thoroughly stir the flour into the butter, making sure that there are no “dry spots” of flour and it forms a paste.
- Cook for about a minute, so that the flour mixture is bubbling.
- Stir in the vermouth and let it simmer for a minute over the heat.
- Add the stock slowly, stirring constantly so that the stock emulsifies with the flour mixture.
- Continue stirring until the mushroom gravy starts to bubble. Simmer the gravy for one minute, stirring constantly until the gravy thickens up.
- Remove the mushroom gravy from the heat and stir in the worcerstershire sauce and the gravy master. (The gravy master is optional, but it does give the easy mushroom gravy a dark, rich appearance.)
- Transfer the homemade mushroom gravy to a gravy boat and serve with meatloaf, pork, steak, chops, chicken or over mashed potatoes, rice or mashed cauliflower. It’s also great on hot browns.
You can make this silky sauce at the last minute, but if you want to make it ahead, that works well too — I especially like to make it ahead if we’re having company. Keep in mind that when the gravy is refrigerated, it may thicken a little, so when you reheat it, you may need to add a little more stock to loosen the homemade mushroom gravy a little. Typically, I’ll add 3-4 tablespoons of stock and whisk it in until it’s smooth.
No matter what you’re serving it with this easy mushroom gravy will be like the crowning jewel on top!
My daughter, who is usually pretty stingy with her compliments to me, proclaimed it to be the best mushroom gravy ever. So that’s sayin’ something friends…
More Easy Gravy and Sauces:
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Mushroom Gravy
Ingredients
- 8 ounces cremini mushrooms sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 medium shallot minced
- 3 tablespoons unsalted butter
- 2 sage leaves minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoons + 1 1/2 teaspoons flour
- 1 tablespoon + 1 1/2 teaspoons dry vermouth
- 1 ½ teaspoons worcestershire sauce
- 1 teaspoon gravy master (browning sauce)
- 2 cups low sodium stock (can use vegetable, chicken or beef)
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown, stirring occasionally, about 5 minutes.
- Add the butter, garlic, shallots & sage to the mushrooms and sauté until softened, 2-3 minutes. Stir in the salt and pepper. Sprinkle the flour over the mushrooms and stir until all the flour is absorbed in the butter and forms a paste.
- Stir in the vermouth and simmer for one minute. Add the stock slowly, stirring constantly. Heat the gravy to a boil and continue to stir for one minute until the gravy thickens.. Add the worcestershire sauce and the gravy master, stirring until well combined. Remove from heat and pour into a gravy boat or bowl. Adjust seasoning to taste. Serve.
Nutrition
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This is a very good a practical recipe to have and easy to make. I have made it as is as well as with a mix of dried mushrooms I had (from Costco) when I had no fresh creminis and both were excellent. That recipe saved the day!
Thank you! This was the best mushroom gravy I have ever tasted! Can’t wait to try more of your recipes. Amazing!
I’m so glad you enjoyed it, Kathryn! Thanks for letting me know!
Yum! This looks delicious!
I knew you’d like it, Katrina!
Now this is a gravy! Mushrooms are just so delicious, and this gravy takes them over the top. I’m drooling at the screen right. I could drink this gravy!!
This looks like a much healthier mushroom gravy then what I normally buy. I think it will be delicious to try.
I’m not touting it as a health food, but I can vouch that its better than store-bought!
Ohhh yum! Just looking at this makes my mouth water, Lisa. This gravy is done right! Love it that you used Cremini mushrooms too…my fav! Just pinned!
This would be a great option for vegetarians on Thanksgiving! Looks great!
My fiance is a huge fan of mushrooms and I’ve been meaning to try making a mushroom gravy for him! No more excuses because this one is exactly what I was hoping for! Looks amazing!
thank you, Lauren! Hope he likes it!
Yum! Mushrooms and Gravy — 2 of my favorite things and this would be good on so many things! Saving to try.
I can have gravy any day of the year! Love the color and the flavors here!
This looks absolutely mouthwatering! Mushrooms are so delicious and I’ll be making this so soon!
I agree, mushrooms are one of my faves, too!
This gravy would be perfect for the upcoming holidays!