Mushroom Gravy Recipe
Inside: How to make mushroom gravy for steak, meatloaf, chicken, pork and more without drippings. Plus, I share my two favorite ingredients for making dark, rich, lump-free mushroom gravy.
Gravy makes everything better, and this recipe for homemade mushroom gravy is rich and flavorful. It makes about two cups of velvety mushroom sauce, which can be served with everything from grilled sirloin to ribeye steaks, a hearty meatloaf or hamburger steak, pork chops, and even rotisserie chicken.
The case for gravy and sauces:
Have you ever had a plain baked chicken breast staring up at you from a plate and wondered how you could jazz it up? Adding a topping is the easy answer to any boring, unadorned protein. Sauces are a great way bring out a dish’s full potential.
I use this Bordelaise Sauce for filet mignon on special date nights. This Italian Salsa Verde amplifies the flavor of slow-roasted pork, and this tangy Greek Tzatziki recipe is a bright contrast to Lamb Meatballs. But sometimes you just crave gravy.
This mushroom gravy is pure comfort food. It elevates anything you put it on, including a piece of bread (don’t laugh, I reserved some extra sauce to sop it up with a roll.
Why you’ll love this mushroom gravy recipe:
- Mushrooms are packed with umami flavor, the savory taste that deepens flavors and gives gravy that irresistible, meaty essence.
- This recipe yields two cups of rich mushroom gravy, which can be paired with beef, pork, chicken, lamb, venison, and even tofu.
- It’s a quick and easy recipe that can be made ahead–even several days.
- It’s perfect for company – to dress up a simple roast.
Ingredients you’ll need:
- Mushrooms–I used white button mushrooms, but feel free to try cremini (a.k.a. baby bella mushrooms), porcini, chanterelles or assorted wild mushrooms.
- Extra Virgin Olive Oil–An everyday olive oil works fine for sauteing the ‘shrooms.
- Shallots–A cross between garlic and onion, shallots soften into a sweet aromatic when heated and add a base layer of flavor to the mushroom gravy.
- Unsalted Butter–I use unsalted butter for cooking (especially when adding broth or stock to a recipe because it can have a lot of excess sodium). If you use salted butter, you may need to reduce the amount of salt added.
- Fresh Sage–You can also use crumbled dried sage ~1 teaspoon.
- Kosher Salt–Or fine sea salt for seasoning. Avoid table salt.
- Black Pepper–Freshly ground will give you the best flavor.
- Flour–I recommend Wondra flour, especially if you’ve had problems with lumpy gravy in the past. Wondra flour doesn’t clump, ensuring a smooth sauce. You can also use regular flour; just be sure to stir or whisk thoroughly so there are no lumps.
- Dry Vermouth–This is a fortified wine that adds a sophisticated flavor to the mushroom gravy and I use it in my famous quick and easy lobster ravioli sauce. Do NOT use sweet vermouth–it doesn’t work in this recipe.
- Low-Sodium Beef Broth–Different brands have different sodium content, so I recommend using low-sodium broth; otherwise, the gravy can be too salty.
- Worcestershire Sauce–For seasoning.
- Browning Sauce–Optional, but it will give the mushroom gravy a darker, more robust appearance.
How to make gravy with mushrooms:
- Brush off the dirt, trim the stems, and cut the shrooms into bite-sized pieces.
2. Heat a large skillet over medium-high heat and add the olive oil. When it’s glistening, add the mushrooms and saute until they’ve given up most of their liquid and start to brown.
3. Stir in the butter, shallots, sage, salt and pepper.
4. Cook, stirring, until the mixture is very fragrant and the shallots are tender.
5. Stir in the flour. Note: I used Wondra flour, which looks different from regular flour when added; it’s finer and doesn’t pack together.
6. Cook and stir the flour into the mushrooms until there are no dry bits left in the pan, and they look a bit pasty. Add the vermouth; cook, stirring constantly, until most of the liquid has evaporated.
Note: Wondra flour evenly coats the mushroom mixture without clumping. You may need to stir a bit longer to remove the lumps if you use regular flour.
7. Add the beef broth a little at a time, stirring constantly, until the mixture is combined without lumps. Add the stock slowly, stirring constantly, so the beef stock emulsifies without lumps. Heat to a boil and cook for one minute until the mushroom gravy thickens.
8. Season with Worcestershire sauce, then stir in the browning sauce–if you’re using it (I used Kitchen Bouquet for this gravy recipe). Look at the difference in the color.
9. Taste for seasonings and adjust to your tastes with extra salt or pepper or perhaps a sprinkle of more fresh sage.
Pro-Tips:
- The key to browning mushrooms is giving them room in the pan and not crowding them. They will give up their liquid more rapidly (which evaporates, promoting browning). If you crowd the pan, they’ll give up their liquid, but instead of browning, they will steam or boil.
- Sometimes a whisk is more effective than a spoon for stirring gravy and keeping it lump free, especially if you’re using regular all-purpose flour.
- If you like dark brown gravy, using a browning sauce like Kitchen Bouquet or Gravy Master is a must. It’s a dark, concentrated seasoning that adds rich color to gravies. Some cooks even brush a little onto a chicken or a roast to give the final product a more intense, meaty look.
- You can double this recipe, but you may need to brown the mushrooms in batches, for browning (see the first tip).
Variations:
- Use other fresh herbs. Swap sage for a teaspoon of fresh thyme or ½ teaspoon of finely chopped rosemary.
- Make it vegetarian by using vegetable broth or stock and use vegetarian Worcestershire sauce.
- For vegan mushroom gravy, use vegetable stock, vegan butter and vegan Worcestershire sauce.
- Swap garlic for shallots. Two large cloves of minced garlic are a good stand-in for shallots.
- To make it gluten-free, substitute cornstarch for flour. Stir one tablespoon of cornstarch + one tablespoon of water or broth into a slurry, then add it to the gravy and boil while stirring constantly until the sauce thickens.
- Dry vermouth adds depth of flavor that elevates the gravy, but you can also use other fortified wines, like Marsala or Sherry. If you don’t want to use alcohol, you can skip it; however, you may need to adjust the seasonings to your liking.
FAQs
My three secrets for good gravy is using the right ratio of flour to fat for thickening, ensuring there are no dry bits of flour in the pan before adding other liquid and stirring or whisking constantly to eliminate lumps in the sauce.
A cornstarch slurry or beurre manier (a paste of equal parts butter and flour) can thicken gravy after you’ve added the stock.
I like to use a splash of fortified wine to add more flavor, but a few shakes of red wine vinegar work well, too, and will give the gravy a slightly tangy finish. Fresh herbs are another option.
Make Ahead:
- You can make mushroom gravy up to 5 days ahead of time and reheat before serving.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating:
- Reheat the gravy in a small saucepan over medium heat, stirring occasionally until it’s hot or microwave on high in 20-30 second bursts, stirring after each, until it’s hot.
- When the mushroom gravy is refrigerated, it may thicken, so when you reheat it, you may need to add more stock to loosen it. Typically, I’ll add 3-4 tablespoons of stock and whisk it in until it’s smooth.
Freezing:
- You can freeze leftovers by pouring the gravy into an ice cube tray and freezing until solid. Transfer the gravy-cubes to a freezer-safe zip-top container and keep frozen for up to 3 months. This way, you can remove just what you need to have mushroom gravy ready for last-minute meals.
What to serve with mushroom gravy:
- Use mushroom gravy for steak like ribeye, sirloin, filet mignon or tri-tip.
- Salisbury or hamburger steak with mushroom gravy is delicious.
- Try my meatloaf with mushroom gravy.
- Serve it with an Eye of Round Roast.
- It’s delicious with Herb Roasted Chicken.
- The mushroom sauce pairs well with Brined Smoked Pork Loin.
- You’ll definitely want it over Creamy Yukon Gold Mashed Potatoes, Browned Butter Mashed Potatoes, or Roasted Garlic Mashed Cauliflower.
- Add it to your Thanksgiving spread to go with Smoked Turkey Breasts.
More gravy recipes and sauces:
Mushroom Gravy Recipe
INGREDIENTS:
- 8 ounces mushrooms you can use button, cremini or other types
- 1 tablespoon olive oil
- 1 medium shallot minced
- 3 tablespoons unsalted butter
- 2 large sage leaves minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2½ tablespoons flour I recommend Wondra
- 1 tablespoon dry vermouth
- 1 teaspoon Worcestershire sauce
- ½-1 teaspoon browning sauce like Gravy Master or Kitchen Bouquet
- 2 cups low sodium beef stock or bone broth
DIRECTIONS:
- Brush any dirt off the mushrooms using a soft vegetable brush or paper towel. Cut the mushrooms into bite-sized chunks. I cut one small chunk off the side roll the mushroom, continuing to lop off pieces as I go.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 8 ounces mushrooms and cook until they release their liquid and begin to brown, stirring occasionally, about 5 minutes.
- Add 3 tablespoons unsalted butter, 1 medium shallot & 2 large sage leaves to the mushrooms and sauté until softened, 2-3 minutes. Stir in ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Sprinkle 2½ tablespoons flour over the mushrooms and stir until all the flour is absorbed and the mixture has a pasty look.
- Stir in 1 tablespoon dry vermouth and simmer for one minute. Add 2 cups low sodium beef stock or bone broth slowly, stirring constantly.
- Heat the gravy to a boil and continue to stir for one minute until the gravy thickens. Add 1 teaspoon Worcestershire sauce sauce and ½-1 teaspoon browning sauce, stirring until well combined.
- Taste for seasonings and adjust as necessary, adding more salt or pepper if you like. Remove the mushroom sauce from the heat and pour into a gravy boat or bowl.
NOTES:
- Each serving is about ¼ cup.
- Leftovers can be kept for up to 5 days in an airtight container in the fridge.
NUTRITION:
“Pin It” For Later!
Incredible flavor. The vermouth makes it. Love the chunks of mushrooms.
Summer is waning and we’re coming into gravy season! Will try this as I don’t always have drippings to work with. Looks wonderful
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!