This is the easiest and tastiest gravy you’ll ever make! Easy mushroom gravy complements both meat and vegetables and is so simple to make.
Have you noticed how the right sauce can totally transform a dish? Over the years, I’ve perfected a lot of sauces and seasonings to go with my favorite entrees.
My brown gravy is perfect for meatloaf but I’ve had some requests from the mushroom lovers, so this easy mushroom gravy was born.
This salty and earthy gravy uses only a few simple ingredients, so it’s really easy to make and difficult to mess up.
The savory flavor from the beef broth is enhanced by the slightly-sweet mushrooms and tangy apple cider vinegar. Yes, the ACV is optional, but don’t skip it – it makes a big difference.
Whether you serve it at Thanksgiving dinner or your regular family dinner, this easy mushroom gravy recipe is so yummy that you’ll find excuses to use it!
Meat eaters love it on top of chicken, steak, or pork and with a few simple tweaks, you can make it vegetarian and drizzle it on top of Brussels sprouts and green beans.
It has a depth of flavor that perfectly enhances both meat and veggies.
Why you’ll love Homemade Mushroom Gravy
Budget-friendly – If you love mushrooms, then you probably already have all of the simple ingredients in your pantry. This gravy recipe uses pantry staples like flour and beef broth.
Versatile – You can make it a vegan gravy, use fresh herbs, and change the type of mushroom that you want. It’s really easy to make this your own.
Flavorful – This is the definition of comfort food. The flavors all work together so well that this will become your go-to gravy recipe.
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Butter – Since there is enough salt in the beef broth, use unsalted butter.
- Mushrooms – I used white mushrooms, but any type of fresh mushrooms can work. Cremini mushrooms have a deeper flavor, and baby bella mushrooms taste slightly sweeter.
- Flour – The all-purpose flour thickens the gravy, which is what makes it a gravy, rather than a sauce.
- Beef Broth – This gives the gravy the perfect balance of meaty flavor and spices. Use beef stock or chicken stock if you don’t have beef broth.
- Apple Cider Vinegar – It’s optional but adds some tangy notes to the earthy broth.
- Salt and Pepper – Taste it and add salt and pepper until it reaches your desired flavor.
- Thyme Leaves – Use fresh leaves for a bolder flavor or dried leaves for a muted one.
If you have extra mushrooms, try my crockpot cream of mushroom chicken or mushroom steak bites.
How to make Easy Mushroom Gravy
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Sauté the mushrooms in a large saucepan with melted butter over medium heat. Season with salt and keep stirring until the mushrooms wilt and the liquid evaporates – about 10-15 minutes.
- Step Two: Add in the flour and cook, stirring frequently, for another 5 minutes. While briskly stirring, add 1 cup of beef broth. It will slightly thicken and look creamy.
- Step Three: Once incorporated, add in the remaining stock and stir until fully combined and season with black pepper and thyme.
- Step Four: Reduce the heat to medium-low and simmer until thickened, stirring frequently, for about 20 minutes.
Ways to serve Mushroom Gravy
Use this as your go-to gravy whenever you make a meaty entre or a vegetable side dish. It tastes fantastic on top of fluffy mashed potatoes or baked potatoes.
The flavors also taste delicious on top of garlic steak bites and homemade meatloaf too.
What about veggies? Yup, it tastes great on them too! Add it on top of roasted cauliflower, roasted potato wedges, or oven-roasted carrots. If you’re vegan, make the gravy with vegetable broth and vegan butter and drizzle it on top of vegan biscuits.
Tips & Suggestions
- For extra flavor, add one tablespoon of sherry or apple cider vinegar to the beef broth.
- Any mushrooms or combination of sautéed mushrooms can be used.
- For thicker gravy, add one tablespoon of cornstarch to 3 tablespoons of the broth, mix, and return to simmer.
- For a bit of umami flavor, add a splash of soy sauce.
How to reheat and store Easy Mushroom Gravy
How to store leftovers
Store the gravy in an airtight container in the refrigerator.
How long will brown mushroom gravy last in the fridge?
It will stay fresh in the refrigerator for about three days.
Can I freeze homemade mushroom gravy?
Yes, you can freeze homemade gravy. Either pour it into an ice cube tray or freeze it in a freezer-safe bag like a zip top bag.
How to reheat it
It’s best to reheat the mushroom gravy in a large skillet over low heat.
FAQs
How do you make gluten-free mushroom gravy?
An easy way to thicken gluten-free mushroom gravy is to use either cornstarch or rice flour instead of all-purpose flour.
How do you make vegan gravy?
Instead of beef broth, use vegetable stock to flavor the vegetarian mushroom gravy. You will also need to replace the butter with vegan butter.
How do I get the mushroom flavor in the gravy without adding sliced or whole mushrooms?
Not everyone likes the texture of mushrooms. If that’s you, I suggest using an immersion blender at the end of making your gravy. This will incorporate the mushrooms into the gravy so well that you won’t be able to tell they are there.
Homemade Mushroom Gravy
Need more easy gravy recipes? Try these:
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Easy Mushroom Gravy
Ingredients
- ¼ cup unsalted butter
- 16 ounces white mushrooms sliced
- salt to taste
- ¼ cup all purpose flour
- 4 cups low sodium beef broth 32 ounces
- 1 Tablespoon apple cider vinegar optional
- ¼ teaspoon fresh black pepper
- ¼ teaspoon fresh thyme leaves to taste (or dried)
Instructions
- To a large saucepan or deep skillet over medium heat, melt the butter.
- Add in the sliced mushrooms and season with salt.
- Simmer, stirring frequently, until wilted and liquid has evaporated, approximately 10-15 minutes. The mushrooms should be brown, but not black.
- Add in the flour and cook, stirring frequently, another 5 minutes.
- While briskly stirring, add in 1 cup of beef broth. It will slightly thicken and look creamy. Once incorporated, add in the remaining stock and stir until fully combined.
- Season with black pepper and thyme.
- Reduce the heat to medium-low and simmer until thickened, stirring frequently, for about 20 minutes.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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