This mushroom gravy is the ultimate recipe of the classic gravy! It’s surprisingly delicious and really easy to make. Perfect over mashed potatoes, steak, hamburger or salisbury steak, or meatloaf. Easy to make gluten free or paleo, too.
Why This Gravy Is So Good!
- It’s so delicious and amazingly savory and rich.
- It’s easy to make with just a few simple pantry ingredients.
- You can make it ahead of time so it’ a great option if it’s part of a big holiday feast!
- It’s easy to make gluten-free, paleo or vegetarian.
This gravy is easily adapted to your diet and lifestyle with a few simple swaps:
- Make it gluten free: simply use gluten-free all-purpose flour in place of the all-purpose flour.
- Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.
- Make it vegetarian: use vegetable stock in place of the beef stock
Can I Make It Ahead of Time?
If you are planning your Thanksgiving and Christmas menu, no doubt you will be looking for some recipes that you can make ahead of time. Enter mushroom gravy!
You can keep the gravy in an airtight container in the fridge for up to 2 days, and then simply reheat it before serving. The gravy can also be frozen for up to four months!
This gravy is so versatile and can be an accompaniment to your Thanksgiving and Christmas meal or as part of a weeknight meal. Try it with:
- Whole30 Crockpot Mashed Potatoes
- Whole30 Sweet Potato Casserole
- Sous-vide Turkey Breast
- Bacon Wrapped Chicken
- Easy Salisbury Steak
- Be sure to let the liquid evaporate before adding the flour, and let the flour cook for 5 minutes so that you don’t taste it.
- Stirring in thyme leaves at the end of the cook gives the gravy a lovely freshness.
- You can make this mushroom gravy ahead of time, just gently reheat it in a pan before serving.
More Mushroom Recipes
- Crab Stuffed Mushrooms
- Creamy Mushroom Stroganoff
- Bacon and Mushroom Chicken Thighs
- Lentil and Mushroom Vegetarian Shepherds Pie
- Cream of Mushroom Soup
- Mushroom Risotto
- ¼ cup butter see Notes
- 16 ounces mushrooms sliced
- sea salt to taste
- freshly cracked black pepper
- ¼ cup all-purpose flour see Notes
- 2 cups beef stock or vegetable stock
- fresh thyme to taste, optional
- Heat the butter over medium heat in a saucepan until it foams.
- Stir in the mushrooms and season with salt.
- Simmer until the liquid evaporates, this will take about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes then add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with plenty of fresh cracked black pepper.
- Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
- Stir in fresh thyme leaves to taste, optional. Serve.
- Make it Gluten Free: Use gluten-free all-purpose flour.
- Make it Paleo: Replace the all-purpose flour with cassava flour and substitute ghee for butter.
- Make it Vegetarian: Use vegetable stock in place of the beef stock.
- Make it Vegan: Use vegetable stock instead of beef stock and use a vegan butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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