It’s easy to make a flavorful Mushroom Gravy anytime—even without pan drippings. This creamy gravy is ideal over steak, mashed potatoes, pork chops, turkey, rice, and more. If you love mushrooms, this will quickly become your go-to gravy.
Table of contents
- Ingredients
- Instructions
- Storage and reheating
- Ways to serve it
- More mushroom recipes
I originally developed this mushroom gravy to serve with a classic Salisbury steak. It performed so well that I began making it to top everything from biscuits and mashed potatoes to pork chops and roasted turkey. The gravy is rich, creamy, and packed with mushroom-forward umami. You don’t need pan drippings—just good beef broth (or vegetable broth for a vegetarian version), hearty mushrooms, a splash of Worcestershire (or soy sauce), and a touch of Dijon to brighten the flavor. It’s an impressive sauce for holiday meals yet simple enough for a weeknight dinner.
Ingredients
- Olive oil – or another neutral oil like vegetable, canola, or avocado oil.
- Onion – a yellow onion is recommended for its balanced flavor; diced.
- Baby bella (cremini) mushrooms – 16 ounces, sliced. They’re meaty and earthy; white button mushrooms work too.
- Worcestershire sauce – adds sweet, salty, tangy umami. Substitute soy sauce if needed.
- Garlic – 3 cloves, minced for best flavor.
- Unsalted butter – to make the roux with the flour.
- All-purpose flour – 3 tablespoons to thicken the gravy. To make this gluten-free, replace with 1½ tablespoons cornstarch.
- Dijon mustard – 2 teaspoons; its acidity balances the richness. Use 1 teaspoon dry mustard if you don’t have Dijon.
- Beef broth – 2 cups. Use the best-quality broth or stock you can find for deeper flavor. For a vegetarian gravy, use vegetable broth.
- Black pepper – ½ teaspoon, or to taste.
- Salt – optional, depending on how salty your broth is.
Instructions
Photos are included below to illustrate each step. Follow the instructions for a smooth, creamy mushroom gravy.
- Heat the oil and soften the onion. Place a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is hot, add ½ cup diced onion and cook for about 2 minutes until it begins to soften.
- Cook the mushrooms. Add 16 ounces of sliced baby bella mushrooms and 2 teaspoons Worcestershire sauce. Stir to combine, then allow the mushrooms to cook undisturbed for about 5 minutes so they release moisture and begin to brown.
- Add garlic. Stir in 3 cloves minced garlic and cook for an additional minute until fragrant.
- Make the roux. Reduce the heat slightly and add 3 tablespoons unsalted butter. Once melted, sprinkle 3 tablespoons all-purpose flour evenly over the mushrooms and stir thoroughly. Cook the roux for 2–3 minutes until it takes on a light golden color, which removes the raw flour taste.
- Whisk in broth and seasonings. Slowly pour in 2 cups beef broth while stirring to combine. Add 2 teaspoons Dijon mustard and ½ teaspoon black pepper. Stir until smooth and bring the mixture to a gentle simmer.
- Simmer until thickened. Simmer the gravy for about 5 minutes, stirring occasionally, until it reaches a creamy, pourable consistency. Taste and add salt if needed (the broth may already provide enough salt). Remove from heat and serve immediately.
Storage and reheating
Store leftover mushroom gravy in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the gravy in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
To reheat on the stove, add the gravy to a small saucepan over medium heat and stir until warmed through. If the gravy has thickened too much in the fridge, add 1–2 tablespoons of broth or water and whisk to loosen it. To reheat in the microwave, place the gravy in a microwave-safe bowl, heat on medium power for 1–2 minutes, stirring halfway through.
Tip: If using cornstarch instead of flour, mix the cornstarch with a small amount of cold water to make a slurry and whisk it into the simmering gravy near the end of cooking to avoid lumps.
Ways to serve it
This mushroom gravy pairs well with both main dishes and sides. Here are a few favorite serving ideas and pairings:
- On stuffing – spoon the gravy over sausage or herb stuffing for a cozy, savory side.
- Over mashed potatoes – pour over creamy mashed potatoes for classic comfort food.
- Over rice – a simple, satisfying dish: serve the gravy over steamed white or brown rice.
- On biscuits – use this mushroom gravy in place of traditional sausage gravy for a mushroom-forward twist.
- Smothered over pork chops – spoon the gravy on top of grilled or pan-seared pork chops.
- With steak – rich mushroom gravy is excellent over grilled steak or pan-seared beef cuts.
- Poured over turkey – add mushroom gravy to roasted or smoked turkey for a flavorful alternative to plain gravy.
- As a meatloaf topping – swap tomato-based meatloaf glaze for this mushroom gravy on turkey or beef meatloaf.
More mushroom recipes
If you love mushrooms, try these other mushroom-forward dishes and use this gravy as a starting point to experiment with mushroom sauces and toppings.
Mushroom Swiss Burger
Mushroom Tacos
Sautéed Mushrooms
Garlic Mushroom Pasta
Cheesy Mushroom & Spinach Puff Pastry
Instant Pot Mushroom Risotto
Mushroom Gravy
24 ounces
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 16 ounces baby bella mushrooms, sliced
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or 1½ tablespoons cornstarch)
- 2 cups beef broth (or vegetable broth)
- 2 teaspoons Dijon mustard
- ½ teaspoon black pepper
Instructions
- Place a skillet over medium-high heat and add the olive oil.
- When the oil is hot, add the diced onion and cook for 2 minutes. Add mushrooms and Worcestershire sauce, stir, then cook for 5 minutes without stirring so the mushrooms brown.
- Add the minced garlic and cook for 1 minute.
- Add the butter; once melted, sprinkle the flour evenly over the skillet contents and stir to combine.
- Cook and stir for 2–3 minutes until the flour begins to brown lightly.
- Pour in the beef broth, add Dijon mustard and black pepper, and stir to combine. Bring to a simmer.
- Simmer for 5 minutes until the gravy is thick and creamy. Remove from heat and serve immediately.
Notes
- Gluten-free option: Replace the flour with 1½ tablespoons cornstarch mixed with a little cold water to form a slurry before adding to the pan.
- Vegetarian option: Use vegetable broth instead of beef broth; the gravy will be lighter in color and slightly less rich, but still delicious.
- Storage: Refrigerate up to 7 days or freeze up to 3 months. Reheat gently, adding a splash of broth if needed to loosen the consistency.
Nutrition Facts
Calories: 29 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 2 g | Sodium: 87 mg
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