Mushroom Gravy
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It’s easy to make a flavorful Mushroom Gravy anytime, without pan drippings. This creamy gravy recipe is perfect for pouring over steak, mashed potatoes, pork chops, turkey, rice, and so much more! For all of the mushroom-lovers out there, this will be your new go-to gravy recipe!
I first created this mushroom gravy as part of this salisbury steak recipe. It’s been a huge hit on the blog and at my house, and I loved the gravy so much that I started making it to put on everything from steak, to biscuits, to turkey and stuffing.
It’s thick and creamy, with so much flavor, and loaded up with umami-packed mushrooms! This is not your basic gravy recipe. It’s so much better!
You don’t need drippings to make the best gravy ever, just some high-quality beef stock, plenty of hearty mushrooms, a dash of Worcestershire sauce and a hint of dijon mustard. These ingredients combine to make a gravy recipe that you’ll want to put on everything!
It’s impressive enough to make for Thanksgiving dinner, but easy enough to make for a weeknight meal!
Ingredients
- Olive oil – or another neutral-flavored oil, like vegetable, canola or avocado oil.
- Onion – I recommend a yellow onion for it’s nice, neutral flavor.
- Baby bella mushrooms – these mushrooms are like small portobello mushrooms, they’re also called cremini mushrooms. They’re earthy in flavor, meaty in texture, and delicious in this gravy. Of course, you can also use sliced white button mushrooms, if you prefer.
- Worcestershire sauce – this amazing condiment adds so much flavor to the gravy. It’s sweet, salty, tangy and adds a wonderful umami flavor to the recipe. If you don’t have any Worcestershire sauce in the kitchen, you can use soy sauce instead.
- Garlic – I always recommend fresh minced cloves for the best flavor.
- Unsalted butter – to combine with the flour and make a roux for the gravy.
- All-purpose flour – used to make a roux, to thicken the gravy. You can also make it without flour, and use cornstarch instead. You will only need half of the amount of cornstarch, because cornstarch has more thickening power than flour. For this recipe you’ll need 1 1/2 tablespoons of cornstarch to replace the 3 tablespoons of flour.
- Dijon mustard – the acidity and tanginess of the dijon mustard helps balance out the richness in the gravy. It’s a secret ingredient that you should always add to your mushroom gravy! If you don’t have dijon mustard, you can just 1 teaspoon of ground mustard or mustard powder in it’s place.
- Beef broth – since this is one of the main ingredients in the base of the gravy, I recommend purchasing, or making, a high-quality beef stock, or broth. Beef stock has a richer, deeper flavor than beef broth. I found this Custom Culinary Beef Base at a restaurant supply store in San Diego and am absolutely obsessed with it. You can order it online direct with a $5 shipping charge. It’s a little expensive for beef bouillon, but oh my gosh the flavor is so good. (Not sponsored, just obsessed!)
- Black pepper – to season the mushroom gravy.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cook the mushrooms. Add olive oil to a large skillet on the stove over medium-high heat. Cook diced onions in the oil for 2 minutes, then add sliced mushrooms and Worcestershire sauce to the skillet. Stir to combine everything, then cook the mushrooms for 5 minutes without stirring.
- Make a roux. After 5 minutes, add minced garlic to the skillet and cook for 1 minute. Next, add butter to the skillet, and once it’s melted, sprinkle flour evenly over everything in the skillet. Stir to combine all of the ingredients and cook for 2-3 minutes.
- Add the broth and season. Pour beef broth into the skillet, then season it with dijon mustard and black pepper. Stir the gravy in the skillet and bring it to a simmer.
- Simmer the gravy. Bring the gravy to a simmer, and simmer for 5 minutes. The gravy should now be thick and creamy. Taste the gravy and add salt if necessary. The broth is already salty, so you may not need to add any additional salt. Remove the gravy from the heat and serve immediately.
Storage and reheating
Store leftover gravy in an airtight container in the refrigerator for up to 7 days.
You can reheat the gravy on the stove or in the microwave. To reheat it on the stove, add it to a small saucepan over medium heat. Stir continuously until it’s reheated. If it’s too thick, add 1-2 tablespoons broth or water to the gravy to thin it out.
To reheat it in the microwave, place it in a bowl and microwave for 2 minutes, stirring halfway through the time.
Ways to serve it
This mushroom gravy recipe is delicious served on top of both main dishes and side dishes. Try it with any of these recipes to make a flavorful meal!
- On top of stuffing – pictured below with sausage stuffing, this is the perfect side dish for Thanksgiving, but honestly, it’s delicious anytime of the year! If you really love mushrooms, you can serve it on top of this mushroom stuffing.
- On top of mashed potatoes – you can’t go wrong with a big plate of extra creamy Instant Pot Mashed Potatoes, topped with this mushroom gravy! It’s the perfect comfort good side dish.
- Over rice – for a classic Southern side dish, pour this mushroom gravy over cooked white rice. Follow this blog post to learn how to cook white rice in an Instant Pot, on the stove, or in a rice cooker.
- On biscuits – another classic combo, biscuits and gravy, try this mushroom gravy smothered over stuffing biscuits for an incredibly flavorful weekend breakfast!
- Smothered over pork chops – smoked pork chops are even better when topped with mushroom gravy.
- With steak – the pairing of creamy mushrooms and grilled steak is always a winning combination! Try it with marinated grilled sirloin steaks, sous vide steaks, smoked tri tip, or grilled tri tip.
- Poured over turkey – a classic pairing, turkey and gravy, delicious at Thanksgiving, Christmas, and really anytime of the year! Try pairing this mushroom gravy with a smoked turkey breast, bacon wrapped turkey breast or oven roasted turkey breast.
- As a meatloaf topping – instead of using a traditional tomato-based meatloaf topping, top this turkey meatloaf, smoked meatloaf, or crock pot meatloaf with mushroom gravy.
More mushroom recipes
If you love mushrooms as much as I do, you’re going to love all of these scrumptious mushroom recipes!
Mushroom Gravy
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, diced
- 16 ounces baby bella mushrooms, sliced
- 2 teaspoons worcestershire sauce
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour, or replace with 1 ½ tablespoons cornstarch
- 2 cups beef broth
- 2 teaspoons dijon mustard
- ½ teaspoon black pepper
Instructions
- Place a skillet on the stove over medium-high heat. Add the olive oil to the skillet.
- When the oil is hot, add the onions and cook for 2 minutes, then add the mushrooms and worcestershire sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the minced garlic and cook for an additional minute.
- Add the butter to the skillet and once it’s melted, sprinkle the flour evenly over everything in the skillet.
- Stir and cook for 2-3 minutes, or until the flour starts to brown.
- Pour the beef broth into the skillet, then add the dijon mustard and black pepper. Stir to combine everything.
- Bring the gravy to a simmer, and simmer for 5 minutes. Remove from the heat and serve immediately.
Notes
- To make this recipe gluten-free, replace the flour with 1 ½ tablespoons cornstarch.
- To make this recipe vegetarian, use vegetable broth, instead of beef broth. Just note that the flavor of the gravy won’t be as rich, and it will be lighter in color.
- Store leftover gravy in an airtight container in the refrigerator for up to 7 days. To reheat it on the stove, add it to a small saucepan over medium heat. Stir continuously until it’s reheated. If it’s too thick, add 1-2 tablespoons broth or water to the gravy to thin it out. To reheat it in the microwave, place it in a bowl and microwave for 2 minutes, stirring halfway through the time.
Nutrition Facts
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