Easy Mushroom Gravy From Scratch
Last Updated on December 10, 2020 by Betty Davies
It’s so easy to make a batch of mushroom gravy from scratch! Full of flavor, it’s a wonderful accompaniment to so many meals and is easy to make gluten-free and vegan.
Being British means two things. Lots of good tea in the morning and lashings of gravy on most meals!
This easy mushroom gravy recipe is the perfect accompaniment to so may meals and it’s so effortless to make with a few simple ingredients. It’s the perfect way to transform a meal into the most comforting and flavorful dish. It’s the sauce you need in your life!
This is based on my hugely popular red onion gravy which you can find over on my other recipe site. If you are planning a big feast, make both!
If you love mushrooms, be sure to check out my Creamy Garlic Mushrooms that are perfect to serve with steak.
Why you will love this mushroom gravy recipe!
- Easy: Made with simple ingredients, this gravy is really straight forward to make from scratch. You need to be a little patient to let the mushrooms cook down, but it’s a pretty hands off process.
- Make ahead: This is a great make ahead option and is also freezer friendly.
- Dietary info: This gravy is vegetarian, low calorie and low in saturated fat.
Ingredients
- Oil and butter: For cooking. Any cooking oil like olive, canola or sunflower is good to use. I prefer to use a salted butter, but you can use unsalted.
- Onions and garlic: For a base level of flavor.
- Mushrooms: I like to use a mixture of mushrooms for a really well rounded flavor. I used cremini, shitake and oyster.
- Flour: To thicken the gravy.
- Stock: A good flavored stock is key to a good gravy. You can use chicken, beef or vegetable for this recipe.
- Herbs: I used fresh rosemary and thyme for a nice earthy flavor.
- Worcestershire sauce and dijon mustard: For a nice savory tang.
How to make this easy mushroom gravy recipe
Be sure to scroll down for the full recipe!
- Soften the onions and garlic (photo 1).
- Add in the chopped mushrooms (photo 2).
- Cook the mushrooms down (photo 3).
- Stir in the flour (photo 4).
- Add in the stock and the rest of the ingredients and simmer (photo 5).
Recipe Variations
This easy mushroom gravy is pretty delicious as it is, but you can easily adapt it to suit your dietary needs and taste.
- Make it gluten-free by swapping the all-purpose flour with a 1:1 GF brand.
- Make it vegan by using a plant based butter, or omit it, and use vegetable stock.
- Use different herbs. Oregano and parsley both work great in this recipe.
Frequently Asked Questions
Yes! This is a great make ahead side dish. You can make up the whole recipe, let it cool, and then refrigerate it for up to 3 days. Reheat it gently on the stovetop to serve it.
Yes, this freezes really well and will keep for 3 to 4 months. Thaw it in the fridge overnight before reheating.
For this recipe, we add flour in before the stock and this helps to thicken it. As the gravy simmers it will thicken up. If you want your gravy even thicker, mix a tablespoon of cornstarch (corn flour) with a tablespoon of water to form a slurry and stir that in.
Similarly, if you prefer a thinner gravy, simply stir in some more stock.
Serving Suggestions
Quite honestly, I can enjoy this easy mushroom gravy with pretty much anything! It’s great to serve as part of a roasted dinner, and of course is an excellent addition to any Thanksgiving or holiday dinner. It’s more than perfect served with mashed potato and sausages for an easy weeknight meal.
Recipe Notes and Tips
- Cut the mushrooms fairly small before adding to the pot.
- Cook the mushrooms until they have shrunk in size and their moisture has evaporated from the bottom of the pan. This will help to create a rich flavor.
- Use kitchen string to tie the herbs in a bundle so that it is easy to remove the stems before serving.
- When you add the flour, let it cook for a couple of minutes while stirring to get rid of any floury flavor.
- If making ahead of time, let it cool completely before storing.
More Easy Side Dishes
- Honey Mustard Brussels Sprouts with Bacon
- Roasted Beet Wedges with Balsamic
- Cranberry Sauce with Brown Sugar and Cinnamon
- Sautéed Broccoli with Garlic and Lemon
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Easy Mushroom Gravy From Scratch
Ingredients
- 1 tablespoon oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 white or yellow onion diced
- 12 ounces mixed mushrooms. I used cremini, oyster and shitake (340g) finely diced
- 2 tablespoons flour
- 2¼ cups stock. Vegetable, chicken or beef (500ml)
- 4 to 5 sprigs rosemary and thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- salt and pepper to taste
Instructions
- On a medium heat, heat the butter and oil in a medium pot until the butter melts.
- Add in the chopped onion and garlic, with a pinch of salt and pepper. Cook until the onion starts to soften.
- Add in the diced mushrooms. Stir to coat and let cook until the mushrooms have reduced in size and their liquid has evaporated. Stir occasionally. This will take about 15 to 20 minutes.
- Stir in the flour and cook for a few minutes.
- Pour in the stock, add the Worcestershire sauce, dijon mustard and herbs.
- Stir to combine and bring to a simmer.
- Simmer for 5 minutes or until you have your desired consistency.
Notes
- Cut the mushrooms fairly small before adding to the pot.
- Cook the mushrooms until they have shrunk in size and their moisture has evaporated from the bottom of the pan. This will help to create a rich flavor.
- Use kitchen string to tie the herbs in a bundle so that it is easy to remove the stems before serving.
- When you add the flour, let it cook for a couple of minutes while stirring to get rid of any floury flavor.
- If making ahead of time, let it cool completely before storing.
