Name: Mushroom Gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 small onion or shallot, finely chopped; 2–3 cloves garlic, minced; 8 oz mushrooms (button, cremini, or mixed), sliced; 2 tablespoons all-purpose flour; 2 cups vegetable or beef broth; 1 tablespoon soy sauce or Worcestershire sauce; Salt and black pepper to taste; Optional: 1/2 teaspoon thyme, rosemary, or chopped parsley

Jump to Recipe·Leave a Review

Mushroom Gravy is a rich, savory sauce made with sautéed mushrooms, aromatics, and flavorful broth. It’s the perfect addition to mashed potatoes, roasted vegetables, meatloaf, or even pasta when I want to elevate a meal with deep, umami flavor.

Why You’ll Love This Recipe

I love how easy it is to make this gravy with just a handful of ingredients. It’s a great vegetarian alternative to traditional meat-based gravies and still has that comforting depth of flavor. Whether I’m making a holiday feast or a quick weeknight dinner, mushroom gravy adds a delicious finish to almost any dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mushrooms (button, cremini, or a mix), sliced
butter or olive oil
onion or shallot, finely chopped
garlic, minced
all-purpose flour
vegetable or beef broth
soy sauce or Worcestershire sauce
salt and pepper
optional: thyme, rosemary, or parsley for extra flavor

Directions

I heat butter or oil in a skillet over medium heat and sauté the onion until soft.
I add the mushrooms and cook until they release their moisture and start to brown.
I stir in the garlic and cook for another minute.
I sprinkle flour over the mixture and stir well to coat everything.
I slowly pour in the broth, whisking to remove any lumps.
I add soy sauce or Worcestershire and bring it to a simmer.
I let it cook until thickened, about 5–8 minutes, then season with salt, pepper, and herbs if using.

Servings and timing

This recipe makes about 1½ to 2 cups of gravy. It takes 10 minutes to prepare and 15 minutes to cook.

Variations

I sometimes add a splash of cream or milk for a richer, creamier gravy.
For extra depth, I sauté a bit of chopped celery and carrot with the onions.
I’ve used red wine or sherry to deglaze the pan before adding the broth.
For a gluten-free version, I replace the flour with cornstarch slurry.
If I want a smoother gravy, I blend part or all of it before serving.

storage/reheating

I store leftover gravy in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave—if it thickens too much, I just add a splash of broth or water while warming. Mushroom Gravy

FAQs

What mushrooms work best for gravy?

I usually use cremini or button mushrooms, but a mix of wild mushrooms adds amazing flavor.

Can I make this gravy vegan?

Yes, I use olive oil, vegetable broth, and soy sauce instead of Worcestershire for a fully vegan version.

Why is my gravy lumpy?

I whisk the flour thoroughly and add the broth slowly while whisking to avoid lumps. If needed, I strain or blend it smooth.

Can I freeze mushroom gravy?

Yes, I freeze it in small containers and reheat it gently. The texture may need adjusting with extra broth.

How thick should mushroom gravy be?

I like it thick enough to coat a spoon but still pourable. I simmer longer for thicker gravy or thin it out with extra broth.

Conclusion

Mushroom Gravy is one of those simple recipes that instantly adds depth and flavor to any meal. I love how flexible it is and how it transforms basic ingredients into something rich and satisfying. Whether I’m serving it with holiday sides or just need a quick sauce for weeknight dinner, it always delivers.