Easy Mushroom Gravy is creamy and so flavorful. Perfect with any grain or a heaping pile of mashed potatoes. What’s even better is it comes together within just 30 minutes and reheats perfectly.
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 Mushroom Gravy from Scratch
- Saute sliced mushrooms and onions in butter until softened.
- Add flour and cook for a minute or two to cook off the rawness. Stir well to combine.
- Add in cream and broth. Combine well and bring to a simmer. Cook for 10 minutes on low.
- Stir in fresh dill and simmer for an additional 5 minutes.
- Serve immediately while the gravy is nice and hot!
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 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.
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!
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!
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.
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.
Serving Mushroom Gravy
There are so many different ways to serve mushroom gravy. Creamy Mashed Potatoes and mushroom gravy make for a knock-out side to any slow-cooked meat you might be prepping in the oven.
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 options.
Storing Mushroom Gravy
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 sauce pan 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
Love ‘shrooms? We do too! Here are some of our favorite fungi recipes:
- Instant Pot Chicken With Mushrooms – Chicken and mushrooms are a match made in heaven. This recipe is perfect for a busy weeknight!
- Chicken Mushroom Marsala – Marsala wine up levels this dish from creamy to absolutely dreamy. You must try!
- Chanterelle Mushrooms Recipe – These beautiful mushrooms are only seasonal for a short period of time. When you can find them in the store, you must snag them!
- Broccoli Mushroom Alfredo Pasta – Both kids and adults love a good Alfredo pasta dish. This easy recipe will be your newest weeknight lifesaver.
Share Some Love ❤️
- Preheat a skillet over medium-high heat. Add in sliced mushrooms, chopped onion, and butter. Saute until veggies soften and onions turn transclucent.
- Add in flour and cook for a few more minutes, stirring continously to combine.
- Add in cream and broth. Stir well to combine the mixture. Bring it to a simmer and cook for about 10 minutes on low.
- Stir in fresh dill and simmer for 5 more minutes.
- Serve immediately over mashed potatoes, roasted veggies, or any protein.