This super easy, rich, and flavorful Mushroom Gravy is made with six ingredients and prepared in less than thirty minutes. You are going to love this wholesome, hearty gravy.
I love to serve it over steak, pan-fried pork chops, garlic mashed potatoes, homemade biscuits, or egg noodles. Are you a big mushroom fan? 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. I can’t think of a mushroom that I don’t like. If you like this recipe, try mushroom risotto, crab-stuffed mushrooms, and stuffed portobello mushrooms.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted or salted
- Mushrooms: Use fresh mushrooms free of blemishes with a firm, smooth appearance and good color. I use cremini mushrooms, also know as Baby Bella mushrooms but you can use white button mushrooms.
- Fresh herbs: such as thyme, rosemary, or parsley
- Beef stock: You can substitute beef broth or vegetable stock. If using broth instead of stock, use low-sodium.
How to Make Mushroom Gravy
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Start by melting a little butter in a large skillet over medium-high heat. Add the mushrooms and cook until brown, stirring several times. Then, reduce the heat and add the garlic and thyme, cooking for about 1 minute, stirring constantly.
Sprinkle the mushrooms with flour and continue cooking for a few minutes, stirring continuously. Slowly add the beef stock, stirring to combine. Simmer for about 10 minutes. Season with fresh cracked black pepper and salt to taste.
Preparation Tips
- If you have an open bottle of good tasting red wine like a Merlot or 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 microwave at reduced power.
- I like to add a few extra mushrooms but I am a huge mushroom lover.
Serving Suggestions
There are so many great options for serving this gravy. I like to serve it over hamburger steak, slow-cooker turkey breast, stuffed pork tenderloin, and London broil. Or serve over pan-fried potatoes, instant-pot mashed potatoes, and roasted red potatoes.
More Mushroom Recipes
Mushroom Gravy
Ingredients
- ¼ cup butter
- 16 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1½ teaspoons fresh thyme leaves
- ¼ cup all-purpose 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 the 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
- If you have an open bottle of good tasting red wine like a Merlot or 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 microwave at reduced power.
- I like to add a few extra mushrooms but I am a huge mushroom lover.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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!