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!

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 in a pan

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.


What is mushroom gravy made of?

Mushroom gravy doesn’t require a ton of crazy or obscure ingredients. All you need is mushrooms, onions, butter, flour, broth, half-and-half, salt, pepper, and dill.

How do you thicken mushroom gravy?

If you like extra thick gravy, add a couple extra tablespoons of flour to the recipe. You can also use corn starch to thicken it. Just make sure you mix your corn starch in warm water before you add it to the gravy to prevent lumps and clumps!

What can I add to gravy for flavor?

This recipe is very forgiving and you can add just about any seasoning salt to it for extra flavor. That being said, I think salt and pepper more than do the trick. Hey, sometimes simple is just better!

What type of mushrooms to use in mushroom gravy?

I like to use crimini or portabella, but truly any mushroom will work. If chanterelles are in season, they quickly take this gravy from tasty to fancy.

What kind of broth should I use?

Feel free to use either chicken or beef broth or stock. If you’re a vegetarian or hosting for one, use a standard veggie of mushroom broth.

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About Author

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Natalya Drozhzhin

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.