This mushroom gravy is creamy, savory, and packed with mushroom flavor. It’s a variation of a classic brown gravy and is made with sautéed mushrooms, onion powder, and stock. It pairs beautifully with turkey, steak, chicken, and pork chops — and is perfect for holiday dinners like Thanksgiving and Christmas.
Mushroom gravy is a versatile sauce that adds depth to many meals. Made with browned mushrooms and a buttery roux, it delivers rich umami notes and a silky texture that complements mashed potatoes, roasted meats, and baked sides.
The sautéed mushrooms give the gravy its savory backbone while the beef broth (or an alternative stock) intensifies the flavor. The roux thickens the sauce to a smooth consistency without overpowering the mushrooms.
Keep this recipe in mind for holiday entertaining — it’s easy to make ahead and warms up nicely. Serve it with turkey and festive sides such as mashed potatoes, roasted vegetables, or biscuits.
Ingredients
- Mushrooms – Any variety works. Baby bella (crimini) are shown, but white button, portobello, oyster, porcini, or chanterelles are all good options.
- Stock or broth – Beef broth gives a deep flavor, but chicken or vegetable stock will also work.
- Flour – All-purpose flour for the roux.
- Butter – Salted or unsalted, for richness.
- Seasonings: Garlic powder, onion powder, and an optional bay leaf; salt and pepper to taste.
How to Make Mushroom Gravy
- Slice the mushrooms about 1 cm thick and sauté in a bit of vegetable oil until tender and browned. Remove and set aside.
- In the same pot, melt the butter and whisk in the flour. Cook, stirring constantly, about 2 minutes to form a roux.
- Slowly add half the stock while whisking vigorously to prevent lumps. Once smooth, add the remaining stock, the sautéed mushrooms, onion powder, garlic powder, and the bay leaf if using.
- Bring to a gentle boil and cook until the gravy thickens, about 3 minutes. Season with salt and pepper to taste and serve warm.
Ways to Serve Mushroom Gravy
This gravy complements many dishes. Try it with:
- Steak, roast chicken, pork chops, meatloaf, meatballs, hamburger steak, Salisbury steak, or as a topping for poutine and loco moco.
- Mashed potatoes — classic pairing for a comforting plate. It also goes well with roasted vegetables and biscuits.
Reheat on the stovetop over low heat, stirring occasionally, or use the microwave in short intervals, stirring between each to restore a smooth consistency. The gravy will thicken as it cools, so you may thin it with a splash of stock or water when reheating.
Add stock gradually while whisking vigorously. Starting with a small amount to make a smooth base before adding the remainder helps avoid lumps.
Store in an airtight container in the refrigerator for up to 3 days.
Yes. Substitute bouillon, stock powder, or a concentrated stock paste reconstituted to taste in place of liquid stock.
Enjoy this simple, flavorful gravy! If you try it, leave a comment or rating — feedback is always appreciated.
Thanks for stopping by! – Jamie
More recipes:
Sides
Garlic Mashed Potatoes with Garlic Butter
Sides
Easy Roasted Mushrooms with Garlic and Soy Sauce
Sides
Easy Sauteed Mushrooms with Garlic Butter
Main Dishes
Loco Moco – Hawaiian Burger with Brown Gravy
Easy Mushroom Gravy
Rate
Ingredients
- 1 lb mushrooms, sliced
- 1 Tablespoon vegetable oil
- 3 cups beef broth
- 6 Tablespoons flour
- 3 Tablespoons butter
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
- bay leaf (optional)
Instructions
-
Sauté Mushrooms: In a large pot, sauté mushrooms with vegetable oil until soft and tender, about 5 minutes. Remove and set aside.
-
Make roux: In the same pot, add the butter and flour and stir continuously until a roux forms, about 2 minutes.
-
Add broth and spices: Slowly pour in half the broth while whisking to prevent lumps. Once smooth, add the remaining broth, the sautéed mushrooms, onion powder, garlic powder, and bay leaf if using.
-
Thicken: Boil until the gravy is thick and creamy, about 3 minutes. Season with salt and pepper and serve.
Notes
- Broth or stock – Any broth works. Beef was used here, but chicken or vegetable are suitable alternatives.
- Flour – Use all-purpose flour. For a thinner gravy, reduce the flour by about 1 tablespoon.
- Storage & leftovers – Keep in an airtight container in the refrigerator for up to 3 days. The gravy will thicken as it cools; thin with a splash of stock while reheating if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!