How to Make Mushroom Gravy from Scratch

A from-scratch, easy mushroom gravy that doesn’t require any meat drippings. There’s something inherently comforting about a warm, homemade gravy: rich, smooth and full of savory mushroom flavor that enhances any dish.

Why this recipe works…

This mushroom gravy combines sautéed mushrooms with garlic and fresh herbs to build a deep, savory base. A classic roux of butter and flour is whisked with beef stock (or vegetable/chicken stock for a lighter version) until smooth and velvety. The result is a hearty, well-balanced sauce that brings out the earthy, umami qualities of the mushrooms and complements mashed potatoes, roasted meats or vegetables.

This homemade mushroom gravy is quick to prepare and far tastier than packaged alternatives. With minimal ingredients it delivers restaurant-quality flavor and easily elevates weeknight meals or holiday dinners.

Simple Ingredients

This sauce is full of mushroom flavor and uses only a handful of fresh ingredients and pantry staples. It’s an ideal comfort-food sauce for mushroom lovers.

For the Mushrooms

• 2 tablespoons olive oil
• 1 tablespoon butter
• ¼ cup finely chopped yellow onion
• 1 clove garlic, finely minced
• 14 ounces mushrooms, sliced (white/button or cremini)
• 1½ tablespoons fresh thyme leaves (optional)
• ½ tablespoon chopped fresh rosemary (optional)
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon dry white or red wine (optional, for deglazing)

For the Gravy

• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2½ cups beef stock or broth, low sodium (or chicken/vegetable stock)
• Salt and pepper to taste

Refer to the recipe section below for exact steps and times.

How to Make Mushroom Gravy

This silky gravy is easy to prepare and comes together quickly. Follow these steps for a smooth, flavorful sauce.

This mushroom gravy is a go-to recipe you’ll return to because it’s simple, versatile and delicious. It pairs well with comfort foods and holiday mains alike.

Substitutions

• Thyme/Rosemary: Use dried herbs if fresh are not available (use less dried than fresh). Parsley, sage or oregano are other good options.
• Stock: Swap beef stock for chicken, vegetable stock or mushroom broth for different flavor profiles. Adjust salt as needed when using store-bought broth.
• Flour: For a gluten-free option, use a gluten-free flour blend or cornstarch (use about half the amount of cornstarch dissolved in cold water as a slurry).

Variations

• Creamy Mushroom Gravy: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier sauce.
• Wine-Infused: Deglaze the pan with dry white wine before making the roux for added acidity and depth; reduce slightly first.
• Vegan: Use olive oil or vegan butter and vegetable stock to make a plant-based gravy with the same savory profile.
• Balsamic Twist: Add 1–2 tablespoons of balsamic vinegar before serving for a sweet-tangy finish.

Equipment

• Large skillet for sautéing mushrooms
• Medium saucepan for making the roux and gravy
• Whisk and wooden spoon

FAQ’s

How to Store and Reheat

To Store: Cool completely, transfer to an airtight container and refrigerate up to 3 days.

To Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of stock or water if needed to reach the desired consistency.

What to serve with Mushroom Gravy

This gravy is delicious over mashed potatoes, roasted or pan-fried meats, pork chops, chicken cutlets, prime rib, or spooned over vegetables. It also pairs well with red-skin mashed potatoes and simple casseroles for a satisfying meal.

Mushroom Gravy Recipe

Servings: 4 (about 4–6 servings). Prep: 5 mins. Cook: 15 mins. Total: 25 mins.

Instructions

1. Cook the mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add the onion and sauté 1–2 minutes. Add garlic and cook 30 seconds until fragrant. Add sliced mushrooms, thyme, rosemary, salt and pepper. Cook, stirring occasionally, about 8–10 minutes until mushrooms are golden and moisture has evaporated. If using wine, add it in the last minute and deglaze the pan.
2. Make the gravy: In a separate saucepan, melt butter over medium heat. Add flour and whisk constantly for 2–3 minutes until the roux turns lightly golden. Gradually whisk in beef stock, ensuring there are no lumps. Bring to a simmer and cook about 7 minutes until the gravy thickens. Season with salt and pepper to taste.
3. Combine and serve: Stir the cooked mushrooms into the gravy until well combined. Serve hot over mashed potatoes, roasted meats, or your favorite dish.

Notes

• If the gravy is too thin, simmer gently until reduced or add a cornstarch slurry to thicken quickly.
• If the gravy becomes too thick, add additional stock or water a little at a time and whisk until smooth.