Mushroom Gravy is a simple and easy-to-make, silky side dish packed with umami flavor. Prepared in less than 30 minutes, this gravy is perfect for mashed potatoes, rice, noodles, roasts, meatloaf, and holiday dinners.
Check out our mushrooms in garlic cream sauce and mushroom masala.
Mushroom gravy
Packed with earthy flavor and umami goodness, these are perfect for holiday dinners and weeknights. This silky and velvety homemade mushroom gravy is comforting over mashed potatoes, holiday roasts, biscuits, rice, and noodles.
Mushroom gravy tastes better than any packaged mix, as the deep flavor comes from fresh mushrooms sautéed with garlic and herbs. This dish is also suitable for vegetarians and vegans, but meat-eaters will still appreciate the flavors. You can easily make it gluten-free as well.
Ingredients
Mushroom: Fresh ones, please. For hearty texture and flavor.
Onion and garlic: For a deep, rich flavor.
Soy sauce: highlights the flavor.
Herbs: Any herb, like rosemary, thyme, parsley, or cilantro, for freshness and flavor.
Flour: For thickening the gravy.
Broth: Vegetable broth or bouillon dissolved in water.
Oil or butter
Salt and red pepper flakes to taste.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Heat olive oil in a pan. Add garlic cloves and sauté for a few seconds.
- Add the onions and sauté until they become translucent.
- Now add the mushrooms and cook until they are soft, 6 to 8 minutes.
- Now add the soy sauce and herbs, and mix.
- Sprinkle the flour and stir for 30 seconds to one minute.
- Add the broth and simmer for 12 to 15 minutes, or until the gravy has reached the desired consistency, whisking frequently.
- Season with salt and pepper flakes.
- Serve and enjoy.
Tips
- To make this dish gluten-free, use cornstarch or rice flour instead of all-purpose flour, and tamari instead of soy sauce.
- Instead of broth, you can even use bouillon dissolved in water.
- You can also make this dish 2 to 3 days in advance. Simply splash water or broth over it and reheat before serving.
Serving suggestions
This mushroom gravy is one of the best additions to your Thanksgiving and Christmas dinner table. It pairs well with a variety of recipes. Some of our favorites include
- Mashed potatoes
- Scalloped potatoes
- Roasted cauliflower
- Roasted chicken or turkey
- Fried rice or Noodles
- Meatballs or Steaks
- Grilled Vegetables
- Drop biscuits or buttermilk biscuits.
Our favorite holiday recipes
Recipe card
Mushroom Gravy
Equipment
Ingredients
- 2 teaspoon Olive oil
- 3 to 4 Garlic cloves finely chopped
- 1 Onion big, finely chopped
- 8 to 10 oz mushrooms sliced
- 1 tablespoon Soy sauce
- 1 teaspoon Italian herb dried
- 1 to 2 tablespoon Parsley or cilantro, rosemary, or thyme, fresh, finely chopped
- ¼ cup Flour
- 3 Cups Vegetable broth
- ½ teaspoon Red pepper flakes
- Salt to taste
Instructions
- Heat olive oil in a pan. Add garlic cloves and sauté for a few seconds.2 teaspoon Olive oil, 3 to 4 Garlic cloves
- Add the onions and sauté until they become translucent.1 Onion
- Now add the mushrooms and cook until they are soft, 6 to 8 minutes.8 to 10 oz mushrooms
- Now add the soy sauce and herbs, and mix.1 tablespoon Soy sauce, 1 teaspoon Italian herb, 1 to 2 tablespoon Parsley
- Sprinkle the flour and stir for 30 seconds to one minute.¼ cup Flour
- Add the broth and simmer for 12 to 15 minutes, or until the gravy has reached the desired consistency, whisking frequently.3 Cups Vegetable broth
- Season with salt and pepper flakes.½ teaspoon Red pepper flakes, Salt
- Serve and enjoy.
Video
Notes
- To make this dish gluten-free, use cornstarch or rice flour instead of all-purpose flour, and tamari instead of soy sauce.
- Instead of broth, you can even use bouillon dissolved in water.
- You can also make this dish 2 to 3 days in advance. Simply splash water or broth over it and reheat before serving.
Nutrition
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Jen
This mushroom gravy recipe has so much umami and flavor. Love it! One of my new favorite gray recipes.
Claire
Oh my goodness! This was so full of flavor!!! I served it with some chicken schnitzel and mashed potatoes and it was such a delicious comforting meal.
The gravy was perfect!!! I didn't add the red pepper flakes and used black pepper instead as I don't like red pepper flakes so don't have them in my pantry. But it was so good!
Emily R.
I made this mushroom gravy last night and absolutely loved how rich and smooth it turned out. The umami flavor from the mushrooms really shines, and I appreciated how quickly everything came together. It paired beautifully with mashed potatoes and even tasted great the next day over rice. This is definitely going into my regular dinner rotation, especially for holidays and cozy meals.