Mushroom Gravy Recipe
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.
During the holidays, this is my favorite gravy to serve. Mostly because I really don’t have the patience to make the turkey dripping 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 your oven cooked steaks. Try it also with pork chops, chicken, and of course, turkey.
Key Ingredients and Substitutions
Mushrooms – I usually just grab the cremini (aka baby bella) mushrooms, but you can also make this gravy with white button mushrooms, shiitake, maitake, or oyster mushrooms. Or even a mix of several of those.
Stock/broth – personally, I love the deeper, rich flavor of beef stock but you can also use chicken or vegetable, whichever suits your diet best. One thing I recommend for all of those or to make sure to buy “low sodium” or “no salt added” stock or broth.
Gluten free note – I use all purpose flour when making the gravy but if you need to make the gravy gluten free, use 1:1 all purpose gluten free flour. Do not use almond or coconut or any other similar flours. Remaining ingredients should already be gluten free but double check the labels.
Seasoning – garlic and thyme always go wonderfully with mushrooms and I use those very often. Besides that, salt and pepper is the basics to simply enhance the natural flavors.
How To Make Mushroom Gravy
This is a very fast recipes so prepare all ingredients first before starting to cook. Dice onions, slice mushrooms, peel the garlic and press it or mince it, and set it all aside. Measure the rest of ingredients and set it aside as well. When you have everything at hand, you don’t need to run around the kitchen while things are burning or overcooking on the stove.
Preheat a large cooking pan, over medium heat and add butter. Preheating the pan is important because you will start the searing process right away. Add butter and once butter is melted, add onions and sauté until it starts to brown. Don’t move them around too much after the initial stir, so the onions have a chance to develop the golden brown sear.
Add in garlic and sauté for just a few seconds, until garlic is fragrant. Cooking garlic too long will burn it and the whole gravy would get a bitter flavor. Add mushrooms and sauté for a few minutes until also browns, stirring just a couple of times, while leaving it to sear in between.
Sprinkle flour all over the mushrooms and stir until flour evenly coats the vegetables, this will help with the smooth gravy and help not develop clumps of flour.
Slowly pour in beef stock while gently but continuously stirring. Keep stirring slowly as the flour mixes in smoothly into the stock and starts to thicken. This constant gentle stirring also helps create smooth gravy without lumps. Add seasoning and let the mixture gently simmer while it thickens.
Make Ahead Suggestions
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, it’s best to do it on the stove in a bottom-heavy sauce pot. Set heat to medium to medium-low and reheat just until heated through. Remember to stir a few times to ensure even heating.
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Mushroom Gravy Recipe
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* see notes below
- 2 1/2 cups 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.
Notes
- *Gluten Free Notes: use gluten free all purpose flour of needed. Try to get 1:1 gluten free all purpose flour, NOT almond or coconut.
- Make Ahead: 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: it’s best to do it on the stove in a bottom-heavy sauce pot. Set heat to medium to medium-low heat and reheat just until heated through. Remember to stir a few times to ensure even heating.
Nutrition
More Recipes To Try
If you absolutely love mushrooms like me, make a side of sauteed mushrooms as well or some roasted mushrooms perhaps.
Originally published on Will Cook For Smiles November 2019.
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Categories:
Christmas Dinner Recipes, Gluten Free Recipes, Sauce Recipes, Side Dishes, Thanksgiving Dinner Recipes,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 variations.
This is the first gravy I made and it is the bomb !!!! So much flavor and so easy to make. Thank you.
I am so glad you liked it, Beverly! Thanks for stopping by.
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!
Thank you, Anna! I am so happy you liked it so much!!! 🙂