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!
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.
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.
More Mushroom Recipes to Try
- Instant Pot Chicken With Mushrooms – Pressure cooker chicken and mushrooms
- Chicken Mushroom Marsala – Wine and mushroom chicken
- Chanterelle Mushrooms Recipe – Fresh chanterelle pasta
- Broccoli Mushroom Alfredo Pasta – Veggie white sauce pasta
- 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.
- Add in the flour and sauté it for few minutes to get rid of the raw flavor.
- 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.
- Stir in the fresh dill and simmer it for 5 more minutes. Season it to taste with salt.
- Serve immediately over mashed potatoes, roasted veggies, or any protein.