Mushroom Gravy
This rich and savory mushroom gravy features deeply caramelized mushrooms, aromatic herbs, and a silky-smooth texture that transforms any meal into something extraordinary. Perfect for drizzling over mashed potatoes, roasted meats, or vegetables, this versatile sauce is ready in just 30 minutes and works beautifully for both everyday dinners and special occasions.
Equipment
- Large skillet or sauté pan at least 12 inches or 30 cm wide
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Fine-mesh strainer (optional)
- Gravy boat or serving bowl (optional)
Ingredients
- 3 tablespoons unsalted butter 42g, divided
- 1 pound cremini mushrooms 450g, sliced thin (can also use baby bella or white button mushrooms)
- 2 tablespoons olive oil 30ml
- 1 small yellow onion about 1 cup or 150g, finely diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour 24g
- 2 1/2 cups beef broth 600ml, low-sodium (can substitute with chicken broth, vegetable broth, or turkey stock)
- 1 tablespoon soy sauce 15ml, for extra umami
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon salt or to taste
- 2 tablespoons dry white wine 30ml, optional but recommended
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Clean the mushrooms by wiping them with a damp paper towel and slice them about 1/4 inch (6mm) thick. Keep the slices uniform in size so they cook evenly.
- Heat a large skillet over medium-high heat with 1 tablespoon butter and olive oil. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden brown, then stir and continue cooking 5-6 minutes until deeply browned. Transfer to a bowl.
- In the same skillet, add remaining 2 tablespoons butter over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent, then add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the onions and stir continuously for 1-2 minutes to cook off the raw flour taste. Add white wine if using and stir vigorously to deglaze the pan, letting it cook for 1 minute until mostly evaporated.
- Gradually add beef broth about 1/2 cup at a time, whisking constantly to prevent lumps. Once all broth is incorporated, stir in soy sauce, thyme, salt, and pepper.
- Return browned mushrooms to the skillet and bring to a boil. Reduce heat to medium-low and simmer uncovered for 5-8 minutes, stirring occasionally, until gravy thickens to desired consistency.
- Taste and adjust seasoning with more salt and pepper if needed. Remove from heat, stir in fresh parsley, and serve immediately in a gravy boat or serving bowl.
Notes
- Don't skip the browning step - properly caramelized mushrooms are essential for deep flavor and rich color.
- Use room temperature mushrooms rather than cold from the refrigerator to prevent excess moisture release.
- Whisk constantly when adding broth to prevent lumps from forming in your roux.
- Match your broth to your main dish: beef broth for steak, chicken broth for poultry, vegetable broth for vegetarian meals.
- For gluten-free gravy, replace all-purpose flour with a gluten-free flour blend or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- For vegan gravy, use olive oil instead of butter and vegetable broth instead of beef broth.
- This gravy actually improves in flavor when made a day ahead - the flavors meld beautifully overnight in the refrigerator.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently over medium-low heat, whisking frequently and adding a splash of broth to thin if needed.
- For extra depth, add 1/2 ounce rehydrated dried porcini mushrooms and use the soaking liquid in place of some broth.
Nutrition
Serving: 1ServingCalories: 95kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 13mgSodium: 420mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 3mgCalcium: 2mgIron: 4mg
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