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This mushroom gravy recipe is creamy, decadent and so flavorful. Made in just 30 minutes, it’s perfect with any grain or a heaping pile of mashed potatoes!

Mushroom Gravy in a pan.

This mushroom gravy recipe is about to be a staple in your home. Whether you drizzle it over your favorite roasted veggie as a side dish or smother it over oven roasted chicken as an entree, it will become your secret weapon when you’re in the mood for something comforting.

How to Make this Mushroom Gravy Recipe from Scratch

  • Sauté the Veggies: First, sauté the sliced mushrooms and onions in butter in a large skillet until softened and translucent.
  • Add in the Flour: Next, add in the all-purpose flour and cook it for a few minutes, stirring constantly.
  • Add in the Half-and-Half: Whisk in the half-and-half and broth (chicken or beef stock). Combine well and bring to a simmer. Cook for 10 minutes on low until it reaches the desired consistency.
  • Add the Herbs: Next, stir in the fresh dill and simmer the sauce for 5 minutes. Season the gravy to taste with salt. Smother it over potatoes, grains, or protein and enjoy!

Hot Tip: Use any of your favorite fresh herbs. If you are not a fan of dill, you can always replace it with basil, thyme, parsley, etc. I would recommend you use fresh herbs over dried — it makes all the difference!

mushroom onion and butter in a pan
mushrooms in a pan with flour
mushrooms with cream in a pan
dill added to mushroom gravy in a pan

3 Pro Tips for the Best Mushroom Gravy

A handful of helpful tips will help you get the tastiest gravy with maximum depth of flavor.

  • Cook out the raw flavor from the flour. Cook the all-purpose flour in the pan for a couple of minutes to get rid of the raw flour flavor. You’ll know it’s done when it starts to smell a bit nutty.
  • Mix and match different mushrooms. Use whatever mushrooms your heart desires! You can stick with one or mix a couple different kinds to give the gravy that umami flavor. Cremini, porcini, shiitakes, white button mushrooms and portobellos are all fabulous options.
  • Cook the sauce on low to prevent burning. Keep the sauce on low to prevent the cream from burning to the bottom of the pan. It will also help to thicken the sauce up gradually.

Serving this Mushroom Gravy Recipe

There are so many different ways to serve mushroom gravy. Creamy mashed potatoes and mushroom gravy make for a knock-out topping for any meat – turkey and pork chops are all great options. You can also keep things low-carb and drizzle the gravy over air fryer asparagus. The gravy also pairs wonderfully with any grain. Rice, farro, bulgar, and quinoa are all great options.

Mushroom gravy with mushrooms.

Storage Best Practices

The beauty of this recipe is you can make it in advance and simply reheat it when you are ready. Here’s how to store it:

  • Refrigerating – Place your mushroom gravy in an airtight container in the fridge. It should keep for up to a week. When you are ready to reheat, pop it in a saucepan over low-heat. Stir it every now and again, until the the sauce thins out and warms through.
  • Freezing – I would highly recommend that you don’t freeze this gravy. Upon reheating, the half-and-half will break down and turn your gravy into a clumpy mess.

More Mushroom Recipes to Try

Recipe

Gravy in a pan.

Mushroom Gravy Recipe

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Servings
8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe contributed by: Natalya Drozhzhin
This super simple mushroom gravy recipe is packed with tender mushrooms and a ton of herbs. Smother it over mashed potatoes or your favorite healthy grain!

Ingredients

  • 12 oz mushrooms sliced into pieces
  • 1 large onion chopped
  • 4 tbsp Unsalted Butter
  • 3 tbsp flour
  • 2 cup broth chicken or beef
  • 1 cup half-and-half
  • 1 tbsp salt adjust to taste
  • 1 tsp ground black pepper adjust to taste
  • 1/4 cup fresh dill chopped
US Units – Metric

Instructions

  • Preheat a skillet over medium-high heat. Add in the sliced mushrooms, chopped onion and butter. Sauté the veggies until they soften and turn translucent.
    mushroom onion and butter in a pan
  • Add in the flour and sauté it for few minutes to get rid of the raw flavor.
    mushrooms in a pan with flour
  • Add in the half-and-half and broth and stir until everything is well-combined. Bring the sauce to a simmer and cook it for 10 minutes on low.
    mushrooms with cream in a pan
  • Stir in the fresh dill and simmer it for 5 more minutes. Season it to taste with salt.
    dill added to mushroom gravy in a pan
  • Serve immediately over mashed potatoes, roasted veggies, or any protein.
    Mushroom gravy in a pan
Nutrition Facts
Mushroom Gravy Recipe
Amount Per Serving
Calories 120 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 1174mg49%
Potassium 205mg6%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 523IU10%
Vitamin C 3mg4%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Updated January 10, 2024

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.