This is an easy-to-make Mushroom Gravy that will elevate anything you douse it with. It’s a gravy recipe made from scratch but without drippings. Use it as a sauce for steak, chicken, schnitzel, sausages, or even steamed vegetables. Or just mop it up with bread!
Mushroom Gravy
If there’s one thing that cooking full-time for a living has taught me, it’s that an arsenal of great sauces is one of the most useful things you arm yourself with in the kitchen.
It can turn the mundane into extraordinary. Take Poached Chicken (meh!) … paired with Ginger Shallot Sauce (now you’re talking! SO GOOD!).
It’s also an easy way to replicate a real fine dining experience at home. Think Béarnaise Sauce with salmon or steak. So very posh!
And it doesn’t have to be time-consuming. Sauces can deliver really quick meals that are seriously delicious, all without resorting to packet mixes. For example, 4-ingredient Honey Garlic Chicken or a Baked Fish with Lemon Cream Sauce. Or in today’s case, Mushroom Gravy with anything!
Just pan-sear or barbecue a piece of chicken, chops or steak with salt and pepper, and smother with this delicious sauce. It’s also excellent to serve over steamed vegetables, a pile of mash, or for mopping up with any starchy vehicle of choice that you serve with dinner (pasta, rice, polenta, bread). It’s endlessly versatile.
In short: Mushroom Gravy is a life essential, believe me!
What you need for Mushroom Gravy
Here’s what you need. Yes, the first thing we’ll need for Mushroom Gravy is … mushrooms! 😂
You can use ordinary white button mushrooms or, for slightly more intense mushroom flavour, Cremini / Swiss Browns.
There’s nothing to stop you going more gourmet with the mushrooms if you like. Personally though from a best-use perspective, if I have say a fresh wild mushroom mix I’d use it for something like Mushroom Risotto where it can really shine, rather than a gravy.
For the gravy
And here’s what you need for the gravy:
Oil AND butter – For cooking the mushrooms. Why both? Because butter = flavour, but it burns at high heat whereas oil does not. So we need to use a combination of both oil and butter to make the mushrooms nice and golden while minimising the risk of burning the butter;
Garlic – Because mushrooms and garlic are very good pals;
Flour – This is what thickens gravy; and
Beef stock/broth – The higher quality the stock, the better your gravy. Stock is the heart of a sauce and there’s nothing to hide behind. So a homemade beef stock is one of the key things that differentiates the gravy and sauces of fine dining restaurants compared to ones made at home with mass-produced, shelf-stable store beef stock, like Campbell’s (the most common brand in Australia). Homemade chicken stock would also work just as well, with a slightly milder flavour.
If homemade stock isn’t within your reach, I strongly encourage you to buy the best beef stock you can afford. Check with your friendly neighbourhood butcher, else try to buy the more boutique brands of beef stock/broth or beef bone broth (which is just a trendy name for plain ol’ beef stock!).
How to make Mushroom Gravy
The gravy part is super-quick – literally 3 minutes. The part that takes the longest is browning the mushrooms!
Brown mushrooms – We use a combination of both oil and butter to cook the mushrooms. This is because butter provides better flavour, but it burns at the high heat and length of time required to make the mushrooms golden. So by using a combination of both oil and butter, we get the best of both worlds!
Cook in batches – We’re using 400g/14oz of mushrooms in the gravy. However it shrinks down by more than half once cooked.
Cook the mushrooms in 2 batches rather than trying to cram them all in at once. If you try the latter, the mushrooms just stew and become watery. It then takes forever for the water to be driven off so the mushrooms can start browning. And by the time this happens, the mushrooms have shrivelled down into a sad, dried up state!
Remove first lot of cooked mushrooms onto a plate, then repeat with remaining mushrooms and set aside too;
Make gravy in same pan – Start by melting butter, then add flour and cook for a couple of minutes to cook out the raw flour taste. The texture of the flour-butter mixture (called a roux) depends on how much fat was left in the pan after cooking the mushrooms. Less fat = drier roux, more fat = wetter, more pasty roux. Either consistency is fine, and it will dissolve into the stock. The key thing is how much flour is used – we need just enough to thicken the gravy;
Pour stock in while whisking – While whisking or stirring the roux, slowly pour in the stock. This is the trick to ensure your gravy is lump-free, and it works even without using a whisk! Though a whisk does make life easier :-). Mix until you no longer see lumps in the gravy; and
Simmer until gravy thickens, add mushrooms – Once the mixture heats up and begins bubbling, it will start to thicken. While the mixture is still heating up, you only need to stir every now and then. Once the liquid is starting to get hot, stir frequently to ensure the base doesn’t catch. When making gravy in a skillet or shallow pan, rather than a saucepan like with plain gravy, the larger exposed surface area means it will thicken very quickly – maybe 2 – 3 minutes, depending on the strength of your stove.
Once the gravy is a thin-syrup consistency, add all mushrooms back in just to warm through. As a gravy cools it will thicken further. So by the time the mushrooms are warmed (30 seconds or so), the gravy will thicken to the perfect consistency!
A note on gravy colour
This is determined by the colour of the stock / broth you use. Brown stock/broth = nice brown gravy. This is why we use beef stock instead of chicken stock – because chicken stock is pale, which results in an un-enticing pale coloured gravy made from scratch like this, whereas beef stock/broth (broth store bought and homemade) is a darker brown colour = darker brown gravy.
As a side note, when making gravy from roast pan drippings, such as Turkey Gravy or this Baked Chicken & Gravy, the browned pan drippings darkens the colour of the gravy which is why you can use chicken stock and still make a nicely coloured gravy.
Gravy is indestructible!
Unlike some other sauces (I’m looking at YOU, Hollandaise Sauce!), gravy is very forgiving. It’s easy to reheat, to make thinner or thicker, it keeps for days, it freezes, etc. Even when it looks split after thawing, a good mix is all it takes to bring it back to life again.
I feel like it’s virtually indestructible! In fact, the only thing I can think might go wrong is if you walk away from the stove and the base catches and burns. So, don’t! This part only takes a couple of minutes. Stay by the stove and check your Facebook feed later!
Adjusting gravy thickness (it’s totally easy!)
Whether you’re making it right now or reheating gravy, adjusting the thickness to exactly what you want is very easy. Too thick? Just add boiling water, or some tap water and cook to heat. Too thin? Keep it on the stove for longer to reduce.
TIP: Gravy always thickens more as it cools, even in the time it takes to get from the stove to the gravy jug to the dinner table. So take it off the stove when it’s thinner than what you want! Also, gravy that’s been the fridge and reheated will be very thick and will almost certainly need thinning.
What to serve with Mushroom Gravy
The full list is lengthy because the possibilities are endless! Here’s a few of my favourites:
Schnitzel with a side of mash or rosti – Mushroom gravy is one of the best toppings for schnitzel, if you ask an Aussie! Think, Tuesday night pub special. Or the local RSL. Whatever floats your boat!
Steak, chicken, chops, sausages – All of these need nothing more than salt, pepper and cooking in a little oil on the stove or the barbie when you’ve got a sauce this good to pour over them.
Want to fancy-up your steak cooking? Cook it the cheffy way, basted with garlic-thyme-butter. Or for economical cuts, marinate it;
Meatballs, rissoles, meatloaf and other ground meat favourites – All my meatball recipes come with sauces, but if you happen to have plain ones lying around, douse ’em in this sauce! Similarly for rissoles and other such foods.
Want a meatball recipe to smother with Mushroom Gravy? Use this Baked Meatballs recipe (skip the Sweet ‘n Sour Sauce);
Steamed vegetables – Make dull steamed veg irresistible even for the pickiest of eaters!
Store bought roast chicken dinner – Make a meal out of store bought roast chicken with a side of steamed greens and this Mushroom Gravy;
Chicken rolls – Toss shredded chicken through this Mushroom Gravy and stuff into hot buttered rolls with plenty of black pepper. Great food idea for a casual gathering!
What other of your favourite ways with Mushroom Gravy am I missing? Tell me below and I’ll add it to the list, and credit you! – Nagi x
Watch how to make it
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Mushroom Gravy (easy, from scratch, no drippings required)
Ingredients
Mushrooms:
- 1 tbsp olive oil
- 45g / 3 tbsp butter , unsalted
- 1 1/2 tsp garlic , finely minced (~1 large or 2 medium cloves)
- 400g / 14oz mushrooms , sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
- 1/4 tsp salt
- 1/8 tsp black pepper
Gravy:
- 30g / 2 tbsp butter , unsalted
- 4 tbsp flour , plain / all-purpose
- 2 cups beef stock / broth , low-sodium, the best you can afford (homemade beef stock or chicken stock is the very best option); Note 1
- 1/4 tsp black pepper
- Salt , to taste
Instructions
Cook mushrooms:
- Heat the olive oil in a large skillet over medium-high heat, then add butter and let it melt.
- Cook half mushrooms: Add half the mushrooms and cook for 2 mins. Add half the salt and pepper, then continue to cook for another 2 mins until most mushrooms are becoming golden. Then add half the garlic and cook until mushrooms are fully golden, and remove to a plate.
- Cook remaining mushrooms: Melt remaining butter, then cook remaining mushrooms per above (adding salt & pepper partway through, and garlic towards the end). Remove to a plate.
Gravy:
- Lower heat to medium. In the same skillet, melt the butter.
- Add flour and stir continuously for 1 1/2 minutes so the roux doesn't burn. Don't worry if the mixture is a bit dry and sandy, it depends how much fat is left from the mushrooms.
- While stirring, slowly pour in the beef stock. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
- Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency. Stir every now and then at first, then more regularly as the gravy thickens so it doesn't burn on the base of the skillet.
- Stir in cooked mushrooms, cook for a further 1 minute. Taste and add more salt if needed (if using unsalted homemade stock, you will need more).
Recipe Notes:
Nutrition Information:
More super sauces
Life of Dozer
This is what happens when I try to work on the floor in front of the fire – Dozer laptop table! (Which is all very cute and all until someone rings the doorbell and he jumps up and my computer goes flying!)
Margaret girgrah says
For a more intense flavour use gourmet dried mushrooms soak for one hour strain and use the water also you will see the difference
Nagi says
Yes you could definitely do that Margaret, this is just a quick and easy sauce! 🙂 N x
Mickey says
Since today is St. Patrick’s Day I’m having corned beef and cabbage, but tomorrow is another story. I’ll be making the mushroom gravy with my baked chicken. Delicious!!! I would actually love a recipe for cream of mushroom soup. Cheers!
Nagi says
YUM!!! Sounds perfect Mickey! Pop any recipe requests on my recipe request page, I have a long list I’m working through!! N x
Mickey says
The mushroom gravy came out soooo good. Don’t think I’ll ever use store bought again. Help!!! Maybe its me but I can’t find a recipe request page on your site.
Gina Tabasso says
Needs sour cream. That’s how my family has made it for generations. Even better! Stir some in at the end after you temper it.
Nagi says
Hi Gina, you can add sour cream if you like or try my creamy mushroom sauce here: https://www.recipetineats.com/mushroom-sauce, this recipe is more like a mushroom gravy 🙂 N x
Belle Gifford says
Thank you Nagi for all your great recipes, and they’re so easy to follow. I’ll definitely try this one!
Nagi says
You’ll love it Belle!! N x
Kev says
Nagi. The problem with this recipe is when the mushrooms go crispy golden.i eat them.brill.though nagi
Nagi says
I know the pain all too well 😂 do a double batch of mushroom just to be safe! N x
alimak says
I used to make a sauce similar to serve with a roasted beef eye-fillet stuffed with spinach, feta and pinenuts (and garlic, ofc)
Haven’t thought of that in years, must put it on my ‘to-do’ list!
Thanks Nagi x
Nagi says
Sounds divine Alimak!!!! N x
Lisa McCave in Indiana USA says
Looks delish! Thank you, Nagi.
You and Dozer look so sweet sharing the love. Put a note on your door – ‘please don’t ring bell; puppy sleeping!’
Nagi says
Love it Lisa! People will think I’m the crazy dog lady!! 😂 N x
Jo RACAZA says
Hi Nagi, love your recipes and have tried a few however I always add worcestershire sauce to my mushroom gravy – it gives it that distinct taste. This is the same recipe basically for Diane sauce – just omit the mushrooms. 🙂
Nagi says
Hi Jo, Worcestershire is another great variation!! N x
Chris says
I don’t usually disagree with anything in your posts but I have to call you out on this.
Whilst I wholeheartedly agree with the premise of MYO stock, most people don’t have the time or the inclination to spend 10-12 hours making it from scratch (especially beef stock which takes ages to develop a full flavour) and ‘gourmet’ stocks can cost up to $20 litre which most people can’t afford. Campbells liquid stock isn’t ideal but it’s not a bad product and unlike a lot of mass produced stocks, the ingredients are exactly the same as you’d use if you made it at home, with no real nasties. Go ahead and use it if that’s what you have; you’re not trying for a Michelin star. Add a dash of Worcestershire if you want a bit more depth and feel no guilt! 🙂
Nagi says
Hi Chris, yes definitely – I mention this in the recipe notes 😉 – N x
Octavia Vaughan says
Can I make the mushroom gravy recipe without mushrooms?
Nagi says
Hi Octavia – you can, it would just be a gravy recipe like this one here: https://www.recipetineats.com/gravy/ N x
Heather says
This sounds delish! I adore mushrooms but usually end up with mushrooms cooked in a little butter and pepper.
This sounds heaps better!
I love the photo of Dozer playing. The pupper beside him looks just like my boy 🙂
Nagi says
I hope you try it Heather, love to know what you think!!! N x
Tony says
MMMM great on crumbed chicken
Nagi says
YES!!! 🤤🤤🤤🤤
Gillian says
Lovely and earthy beed something uplifting it’s still very cold here in Toronto have a couple steaks for this gravy 😀
Jo-Ann says
Im from toronto too and love her recipes.
Nagi says
Perfect Gillian!!! Enjoy! N x
Eha says
Hello Mommy, hello big boy . . . you two really do look comfy . . . now, Dozer, you are giving her lots of good ideas, aren’t you ? Oh I do love your mushroom sauce (hate the word ‘gravy’ !) and I also call my beef stock, made every fortnight, bone broth . . . well, ’tis me . . . only cook it around 12-15 hours . . . so perhaps I am being a little fancy with my names 🙂 ! And you are totally correct in saying it is absolutely essential in any kitchen . . . methinks the white buttons are fine for it . . . and yours does look moreish . . .
Nagi says
It will be amazing with your bone broth Eha!!! N x
Eha says
Thursday night – Just as well your house is high up ! Hope you don’t have to go shopping !! best . . .
Darlene says
Can I just say how ironic the advertising is in this recipe. Just under the section ” What you need for mushroom gravy” Yes firstly you need mushrooms, then a ad for Ivory Coat dog biscuits pops up! How hilarious! Dozer has been doing the shopping again!!
Nagi says
Funnily enough I don’t control the ads Darlene!! 😂 But yes, could you imagine what Dozers shopping list would contain 😂😂😂😂 – N x
David Warwick says
It’s 4.30pm, decide I’m going to bbq myself a steak for dinner and think “I’ll have to look up a mushroom sauce recipe on recipetineats”. Low and behold, what’s in my inbox – mushroom gravy!
Nagi says
It’s meant to be David!!!! 🙌 N x
Macy says
Oh my goodness..beautiful, sweet boy❤
Nagi says
Isn’t he just 🥰 – N x