Creamy Mushroom Gravy Recipe for Roasts and Mashed Potatoes

Hunting for the perfect mushroom gravy? Look no further! Gravy is a comfort-food classic, and this mushroom gravy is sure to impress at holiday dinners and weeknight meals alike.

If you’re ready to swap ordinary gravy for something with deeper flavor, try this easy mushroom gravy. It’s excellent over mashed potatoes and meatloaf, and it pairs beautifully with chicken, pork, or steak.

This recipe is versatile—readers often make vegan versions by substituting vegetable broth for beef broth. It also works well with roasted vegetables or as a sauce for pasta and grains.

*Originally published October 2016. Photos and text updated.*

WHY YOU WILL LOVE THIS MUSHROOM GRAVY RECIPE:

• This mushroom gravy is perfect for holiday gatherings and weeknight meals.
• Quick and easy: Simple steps deliver big flavor without fuss.
• Versatile: Great with steak, chicken, pork, meatloaf, or mashed potatoes.
• Vegetarian-friendly: Swap in vegetable broth to make it vegetarian or vegan.

INGREDIENTS:

Fat – Use olive oil or butter. Butter gives the onions a richer, more luscious texture.

Mushrooms – The star: baby portobello (cremini) or white button mushrooms work well.

Onion & garlic – Classic aromatics that build the base of the gravy.

Flour – Thickens the gravy to a silky texture; use gluten-free cup-for-cup flour if needed.

Broth or stock – Beef broth gives a robust flavor; vegetable stock makes it vegetarian.

Seasoning – Simply salt and pepper, though you can add herbs or a splash of soy sauce for extra depth.

How To Make Mushroom Gravy

Start by sautéing chopped onion and sliced mushrooms in olive oil, butter, or pan drippings over medium-high heat. Cook until the mushrooms and onions are nicely browned—this browning creates much of the gravy’s flavor and color.

Add the minced garlic and stir just until fragrant, about 30 seconds, taking care not to burn it.

Sprinkle the flour over the mushrooms and onions and stir to combine. Cook the flour for about a minute to remove the raw taste and to create a roux that will thicken the gravy.

Gradually whisk in the broth, scraping up any browned bits from the bottom of the pan. Reduce the heat and simmer until the gravy thickens to your desired consistency. Taste and season with salt and pepper.

Tips and variations:

• Drizzle over steak, pork chops, meatloaf, or roasted vegetables for a savory finish.
• Use vegetable stock to make the gravy vegetarian or vegan; swap butter for a plant-based alternative if needed.
• Freeze leftover gravy in portions for easy reheating later.
• For turkey or roast beef, use pan drippings instead of broth for extra richness.

Frequently asked questions:

• Broth or stock—does it matter?
  Either works. Stock is slightly thicker, while broth can be lighter or more flavorful depending on the brand. Taste and adjust seasoning to suit your preference.
• Can I use different mushrooms?
  Yes. Baby portobello (cremini) and white button mushrooms are common choices, but shiitake, porcini, chanterelles, or a mix will all contribute unique flavors.

Other recipes you might like:

• Slow Cooker Mashed Potatoes
• Easiest Mashed Potatoes
• Slow Cooker Pot Roast
• Cheese Ravioli in Creamy Mushroom Sauce
• Old Fashioned Meatloaf
• Pork Chops in Mushroom Gravy

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