Mushroom Gravy
Posted: 11/15/19
Updated: 01/04/21
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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.
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 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!
Serving Suggestions
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
Chef’s Tips
- 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
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
- 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
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.
Notes
- 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.
Video
Nutrition Information
Serving: 1serving, Calories: 114kcal, Carbohydrates: 7g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 230mg, Potassium: 396mg, Fiber: 1g, Sugar: 2g, Vitamin A: 236IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 1mg, Net Carbs: 6g
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.
This is now one of my favorite gravy recipes. So delicious!!
YAY!! It’s the best!!
This turned out so good! I used about 1/8 of cassava with kettle&fire bone broth. I initially added onions and minced garlic- I will def make again!
Awesome! Thanks for sharing. 🙂
What type of mushrooms did you use?
We used portobello mushrooms!
I’ve pinned it. Will make it this week over steak and mashed potatoes.
Let us know how it turns out for you, Jameela!
Can we freeze the leftovers for a later meal?
Yes!
Can I use arrowroot powder instead of all-purpose flour for Whole30?
Sure, let us know how it goes. Make sure you mix the arrowroot powder with a little bit of water before incorporating into the recipe.
Delicious! Creamy gravy. Very tasty and a mushroom lovers treat. Worth the time and effort.
I’m glad you loved it!
This was delicious! It does take time, so plan accordingly. The addition of the fresh time at the end was the perfect touch. Will make again for sure!
It definitely does take some time, but I’m glad you thought it was worth it!
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.