This easy mushroom gravy is a perfect addition for steaks, chicken, pork, meatloaf, and so much more. It has rich, deep flavor from sauteed onions, garlic, and mushrooms and combined with beef stock and seasoning. Within 15 minutes, you can have the most delicious gravy for your meats and sides.
MUSHROOM GRAVY
You know what I hate about mushroom gravy? Just the fact that it’s gone SO fast. I always have to make a double batch for the holidays because it seems like people just drink this stuff. This gravy is so delicious, it goes with most meats and side dishes. You can even dip bread roll into the gravy.
During the holidays, this is my favorite gravy to serve. Mostly because I really don’t have the patience to wait on turkey drippings to make the gravy. I like to have everything done before the turkey is ready. And even through gravy usually takes a few minutes to make, I don’t like cooking until the last possible second. Holidays are hectic already so having things done ahead of time always helps.
Gravy is not just for holidays, you know. If you haven’t tried mushroom gravy with meatloaf, you’re missing out. Homemade meatloaf with some fluffy mashed potatoes, crunchy green beans, and all topped with this amazing gravy. Now that’s sounds like a perfect weekend dinner.
Make this easy gravy for your next steak night too because it’s perfect on top of steaks. Try it also with pork chops, chicken, and of course, turkey.
HOW TO MAKE MUSHROOM GRAVY
This is a very fast recipes so prepare all ingredients before starting to cook. Dice onions, slice mushrooms, peel the garlic, and set it all aside. Measure the rest of ingredients and set it aside as well.
Preheat a large, preferably bottom heavy cooking pan, over medium heat and add butter. Once butter is melted, add onions and saute until it starts to brown. Press in garlic and saute for just a few seconds, until garlic is fragrant. Add mushrooms and saute for a few minutes, stirring once in a while.
Sprinkle flour all over the mushrooms and stir well to coat it all in flour evenly. Slowly pour in beef stock while gently stirring. Keep stirring slowly as the flour mixes in smoothly into the stock and thickens. Add seasoning and let the mixture gently simmer while it thickens.
CAN I MAKE MUSHROOM GRAVY GLUTEN FREE?
Yes, this gravy can be gluten free. You can substitute cornstarch instead of all-purpose flour. The process for thickening gravy with cornstarch is a little different though. Cook onions, garlic, and mushrooms according to the recipe. Pour in most of the beef stock into the pan with mushrooms and mix. (Set some stock aside for cornstarch.)
Mix 1 1/2 tablespoons of cornstarch with some cold beef stock until completely mixed and stir in this mixture into the pan. Keep stirring slowly while mixture is thickening. Add the seasoning and keep cooking and stirring often, until mixture is thickened.
CAN I MAKE GRAVY AHEAD OF TIME?
Even though gravy takes only a few minutes to prepare, sometimes it’s still nice to have it done and ready to go. You can prepare it a day before and store it in the refrigerator, in a food storage container with an air-tight lid.
To reheat gravy, you can do it on the stove in a bottom-heavy sauce pot. Set heat to medium and reheat just until heated through. Remember to stir a few times to ensure even heating.
MORE RECIPES TO TRY
Green Beans with Bacon and Onions
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Mushroom Gravy
This mushroom gravy has rich, deep flavor from sauteed onions, garlic, and mushrooms and combined with beef stock and seasoning.
Ingredients
- 4 tbsp unsalted butter
- 1 small onion
- 3 garlic cloves
- 16 oz mushrooms baby bella or a mix of your favorite mushrooms
- 1/4 cup all purpose flour
- 2 cup beef stock
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- salt
- fresh cracked black pepper
Instructions
Dice onions, slice mushrooms, peel the garlic, and set it all aside. Measure the rest of ingredients and set it aside as well.
Preheat a large, preferably bottom heavy cooking pan, over medium heat and add butter.
Once butter is melted, add onions and saute until it starts to brown.
Press in garlic and saute for just a few seconds, until garlic is fragrant.
Add mushrooms and saute for a few minutes, stirring once in a while.
Sprinkle flour all over the mushrooms and stir well to coat it all in flour evenly.
Slowly pour in beef stock while gently stirring. Keep stirring slowly as the flour mixes in smoothly into the stock and thickens.
Add seasoning and let the mixture gently simmer while it thickens. Once thickened, take the pan off heat and it's ready to serve.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Anna
So simple and delicious! That’s a wonderful idea for Thanksgiving dinner! No doubt this gravy goes nice with turkey! But the best thing about it is that it can be used as a separate dish. I mean you can serve this gravy without meat, with rice, for example, so that is quite a substantial meal.
You can also veganize this recipe substituting stock for vegetable broth or plant-based milk. I guess it’s possible and won’t spoil the dish! It’s relevant for me because there’re lots of vegans and vegetarians in my family.
Thank you very much for sharing this nice universal recipe, Lyuba! Can’t wait to make it for a Thanksgiving table!