Easy Mushroom Gravy Recipe | Rich & Savory Homemade Sauce
A velvety mushroom gravy made with fresh mushrooms, garlic, and herbs simmered to perfection. This easy recipe delivers a rich, savory sauce that pairs beautifully with mashed potatoes, meats, or roasted vegetables.
Equipment
- Saucepan or skillet
- Wooden spoon
- Measuring Cups and Spoons
- Whisk
- Cutting board and knife
Ingredients
- 2 tbsp butter (or olive oil for vegan)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 12 oz mushrooms (cremini, button, or portobello), sliced
- 3 tbsp all-purpose flour (or cornstarch slurry for gluten-free)
- 3 cups vegetable or chicken broth
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp rosemary (optional)
- Salt and black pepper, to taste
- Splash of soy sauce or wine (optional, for depth)
Instructions
- Sauté Mushrooms & Aromatics: Heat butter or oil in a saucepan. Add onion, garlic, and mushrooms. Cook until mushrooms release moisture and begin to brown.
- Add Flour & Make Roux: Sprinkle flour over mushrooms. Stir and cook for 1–2 minutes to form a roux.
- Pour Broth & Simmer: Gradually whisk in broth. Stir constantly to avoid lumps. Simmer for 8–10 minutes until thickened.
- Season & Adjust: Add thyme, rosemary, salt, and pepper. Taste and adjust seasoning. Deglaze with wine or soy sauce if desired.
- Serve & Garnish: Remove from heat. Garnish with fresh herbs and serve hot over mashed potatoes, rice, or roasted meats.
Notes
- Pro Tip: Don’t overcrowd the pan—mushrooms need space to brown for maximum flavor.
- For vegan gravy, use olive oil and vegetable broth.
- For gluten-free gravy, replace flour with cornstarch slurry.
- Add cream or coconut milk for a richer, creamy version.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.