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:
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
- 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
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons + 1 1/2 teaspoons flour
- 1 tablespoon + 1 1/2 teaspoons dry vermouth
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon gravy master (browning sauce)
- 2 cups low sodium stock (can use vegetable, chicken or beef)
- 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.
“Pin It” For Later!