Easy Mushroom Gravy Recipe

Introduction

This easy mushroom gravy is a savory and creamy sauce perfect for elevating your meals. Made with simple ingredients like baby bella mushrooms and fresh thyme, it’s a quick way to add rich flavor to mashed potatoes, meats, or vegetables.

Ingredients

• 2 tablespoons butter
• 2 cups sliced baby bella (cremini) mushrooms
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups vegetable broth (low-sodium)
• 1/4 cup heavy cream
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook undisturbed for 3–4 minutes until they begin to brown.
2. Step 2: Stir in chopped onion (or shallots) and garlic. Cook for another 5–6 minutes until soft and fragrant.
3. Step 3: Sprinkle flour over the mixture and stir to combine. Cook for 1–2 minutes to form a roux.
4. Step 4: Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the gravy thickens, about 4–5 minutes.
5. Step 5: Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
6. Step 6: Add fresh parsley if using. Adjust thickness by adding a splash of broth or water if needed.
7. Step 7: Serve warm over mashed potatoes, meat, pasta, or roasted veggies.

Tips & Variations

• For a richer flavor, try using a mix of mushrooms like cremini and shiitake.
• Use gluten-free flour if you want a gluten-free gravy.
• Swap heavy cream for coconut milk for a dairy-free alternative with a hint of sweetness.
• Add a splash of soy sauce or tamari for an extra umami boost.

Storage

Store leftover mushroom gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a little broth or water if it thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gravy ahead of time?

Yes, this mushroom gravy can be made a day in advance and stored in the refrigerator. Just reheat before serving and adjust the consistency if needed.

Can I omit the cream?

Yes, you can skip the heavy cream for a lighter gravy. The texture will be less creamy but still flavorful. Consider adding a tablespoon of olive oil for some richness if desired.

Easy Mushroom Gravy Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

This Easy Mushroom Gravy recipe is a rich and creamy sauce made from sautéed baby bella mushrooms, onions, garlic, and a smooth roux thickened with vegetable broth and enhanced with fresh thyme and cream. Perfect for elevating mashed potatoes, meats, pasta, or roasted vegetables with its deep umami flavor and simple preparation.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: About 2 cups of gravy (serves 4) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Gravy Ingredients

• 2 tablespoons butter
• 2 cups sliced baby bella (cremini) mushrooms
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups vegetable broth (low-sodium)
• 1/4 cup heavy cream
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook Mushrooms: In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook undisturbed for 3–4 minutes until they start to brown, which helps develop a deep, earthy flavor.
2. Sauté Onion and Garlic: Stir in the finely chopped onion (or shallots) and minced garlic. Cook for another 5–6 minutes until they become soft and fragrant, enhancing the base flavor of the gravy.
3. Make Roux: Sprinkle the all-purpose flour over the mushroom mixture and stir well to combine. Cook for 1–2 minutes to eliminate raw flour taste and form a roux, which will thicken the gravy.
4. Add Broth: Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for about 4–5 minutes until the gravy thickens to your desired consistency.
5. Finish with Cream and Herbs: Stir in the heavy cream and fresh thyme. Season the gravy with salt and black pepper according to your taste preferences.
6. Add Parsley and Adjust Consistency: If using, fold in chopped fresh parsley for brightness. Adjust the thickness by adding a splash of broth or water if needed to achieve your preferred gravy texture.
7. Serve: Serve the mushroom gravy warm over mashed potatoes, meat, pasta, or roasted vegetables for a flavorful finishing touch.

Notes

• For a vegan version, substitute butter with plant-based margarine and heavy cream with full-fat coconut milk or cashew cream.
• If you prefer a thicker gravy, increase the flour to 3 tablespoons or simmer longer to reduce.
• Using low-sodium vegetable broth allows better control over the saltiness of the gravy.
• Fresh thyme provides a brighter flavor, but dried thyme works well if fresh is unavailable.
• You can prepare the gravy ahead and gently reheat on stovetop before serving, adding a little extra broth if it thickens too much.

Keywords: mushroom gravy, easy gravy recipe, creamy mushroom sauce, vegetarian gravy, mushroom sauce for mashed potatoes