Mushroom Gravy Recipe
American · Condiment · 35 min total
A rich, savory mushroom gravy that's perfect for pouring over mashed potatoes, roasted meats, or vegetarian dishes. This recipe uses a mix of mushrooms and aromatics for deep umami flavor.
10
min prep
min prep
25
min cook
min cook
8
servings
servings
85
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stems removed and sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium vegetable or chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 1 tablespoon soy sauce (optional, for color and depth)
Instructions
- In a large skillet over medium heat, melt butter with olive oil. Add onion and cook until softened, about 3-4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add all mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
- Slowly pour in the broth while whisking constantly to prevent lumps. Add milk or cream and thyme.
- Bring to a simmer and cook, stirring often, until gravy thickens, about 5-7 minutes.
- Season with salt, pepper, and soy sauce if using. Adjust consistency with more broth if too thick. Serve hot.
Tips
- For a vegan version, use plant-based butter and milk, and omit soy sauce if desired.
- Gravy can be stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth to thin if needed.
- To make ahead, prepare without milk/cream, then add when reheating.
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