This super easy rich and flavorful Mushroom Gravy comes together with six ingredients in less than thirty minutes. I love to serve it over meatloaf, steak, pork chops, mashed potatoes, biscuits, or egg noodles. You are going to love this wholesome hearty gravy.
Are you and yours big mushroom fans? Chances are pretty good that you are or you would not be on this post. My family and I just love mushrooms! I love white button, cremini, shiitakes, porcini and portobello mushrooms. In fact I can’t think of a mushroom that I don’t like. Have you tried any of my other mushroom recipes? Mushroom Risotto, Crab Stuffed Mushrooms, Stuffed Portobello Mushrooms with Bruschetta, and this recipe are just a few of our favorites.
How to make Mushroom Gravy
Start by melting a little butter in a large skillet over medium high heat. Add the mushrooms and cook until browned stirring several times. Then reduce the heat and add the garlic and thyme cooking for about 1 minute stirring constantly. Next sprinkle with flour and continue cooking for a few minutes stirring continuously. Slowly add the beef stock stirring to combine. Simmer for about 10 minutes. Finally season with fresh cracked black pepper and salt to taste.
What kind of mushrooms are best for Mushroom Gravy
- White Button
- Cremini or Baby Bella
- Shiitakes
- Porcini
Recipe notes and tips
- Use fresh mushrooms free of blemishes with a firm smooth appearance and good color.
- You can substitute beef broth or vegetable stock. If using broth instead of stock use the low or no sodium choice.
- If you have an open bottle of good tasting red wine like a Merlot of a Cabernet add a couple of tablespoons at the same time as the stock. I just don’t want you to have to go buy a bottle of wine and be obligated to drink the rest.
- This gravy warms up well on the stovetop or in the moicrowave at a reduced power.
- I like to add a few extra mushrooms but I am a huge mushroom lover.
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PrintMushroom Gravy
A quick and easy Mushroom Gravy that the whole family can enjoy with meatloaf, steak, mashed potatoes, rice, or biscuits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: sauce
- Method: stovetop
- Cuisine: American
Ingredients
- 1/4 cup butter
- 16 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 1/2 teaspoons fresh thyme leaves
- 1/4 cup flour
- 3 cups beef stock (or beef broth or vegetable stock)
- salt and pepper to taste
Instructions
- Melt butter in a large skillet over medium high heat. Add mushrooms and cook for about 7-10 minutes or until all the liquid has evaporated and they are lightly browed. Stir several times. Reduce the heat and add the garlic and thyme; cooking 1 minute stirring constantly.
- Sprinkle with flour and continue cooking for 2-3 minutes stirring constantly. Slowly add the beef stock stirring to combine. Simmer for 10-15 minutes or until thickened
- Season with salt and fresh cracked black pepper to taste.
Notes
- Use fresh mushrooms free of blemishes with a firm smooth appearance and good color.
- You can substitute beef broth or vegetable stock. If using broth instead of stock use the low or no sodium choice.
- If you have an open bottle of good tasting red wine like a Merlot of a Cabernet add a couple of tablespoons at the same time as the stock. I just don’t want you to have to go buy a bottle of wine and be obligated to drink the rest.
- This gravy warms up well on the stovetop or in the moicrowave at a reduced power.
- I like to add a few extra mushrooms but I am a huge mushroom lover.
Keywords: how to make mushroom gravy, mushroom gravy for steak, brown mushroom gravy
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Sara Welch
Gave this a try when I couldn’t find it in my local store, and I am glad I did! This was so smooth and delicious; never buying this in the store again!
★★★★★
Rebecca Hubbell
This gravy is so rich and delicious, we served it over steak and potatoes!
★★★★★
Natalie
Creamy, flavorful, & so rich & delicious! I can’t eat potatoes without it! We make it all the time!
★★★★★
Betsy
Yum! I love mushroom gravy! Mushrooms, when sauteed, take on such a wonderful savory flavor! So completely delicious! The addition of the beef stock is absolutely perfect. Such great flavor in this gravy!
★★★★★
Katie
This looks so good. I know my family would love this!
★★★★★
Cathy Landon
To make this gluten-free, would it still be just as good if I used corn starch or potato starch as as thickener?
Beth Pierce
I am so sorry but I am not familiar with gluten free. I hope one of the readers can chime in.
Dianne Krogh
Sure. Brown your mushrooms and add the garlic & spices and broth. Heat everything up well. For each cup of broth used (2 in this recipe), dissolve 1 Tablespoon cornstarch and 3 Tablespoons cold water in a small bowl. Add the cornstarch “slurry” to the mushroom/broth mix slowly and stir constantly on medium-high heat for at least 2 minutes or until it comes together. Cornstarch gravy is glossier and less rich than the flour version, but it works, and it’s still very yummy.
Sara Welch
I serve this every Thanksgiving and it never disappoints! Looking forward to giving your recipe a try; looks delicious!
★★★★★
Sandra
I love how comforting this is! A sure hit at my house!
★★★★★
Tara
Mushroom gravy is one of my favorites and this one was full of rich delicious flavor. Definitely my new go to recipe!
★★★★★
Toni Dash
This is so comforting!! A new staple for weeknights!
★★★★★
Erin | Dinners,Dishes and Dessert
This Mushroom Gravy looks totally awesome!
★★★★★
Jamie
I found a couple of gravy recipes to try and decided to go with this one – and I’m so glad I did! Delicious!
★★★★★
Jen
This is the perfect comfort food! Today is rainy and cold so I’m definitely making this to put over our chicken and mashed potatoes for dinner. Yum!
★★★★★