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 Mushroom Gravy Recipe 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.
How To Make Mushroom Gravy
- 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.
Mushroom Gravy Recipe Variations
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 you make this gravy 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!
What do you serve mushroom gravy with?
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
Top Tips To Make This Mushroom Gravy Recipe
- 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.
Be Sure To Check Out These Other Mushroom Recipes!
- Crab Stuffed Mushrooms
- Bacon and Mushroom Chicken Thighs
- Lentil and Mushroom Vegetarian Shepherds Pie
- Cream of Mushroom Soup
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Mushroom Gravy
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.
Ingredients
- 1/4 cup butter See Note for paleo
- 16 ounces mushrooms sliced
- sea salt to taste
- freshly cracked black pepper
- 1/4 cup all-purpose flour See Note for gluten free or paleo
- 2 cups beef stock
- fresh thyme to taste, optional
Instructions
- 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.
Recipe Notes
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
This mushroom gravy was a hit with my husband who is a self-proclaimed chef. I followed the recipe exactly and the only thing I will change next time would be to “salt to taste” or omit the salt all together since I used Swanson beef broth which has lots of salt in it. We were able to freeze 1/2 the gravy for a meatloaf later that week. My only negative would be how long it takes from start to finish, but it was so good that I will definitely make again.