Homemade Mushroom Gravy is simple to prepare and is the perfect thing to pour over roasts, steaks, and potatoes. It takes less than 30 minutes!
There’s something really special about good, homemade mushroom gravy. The richness and earthiness it can provide to a cut of meat is amazing. It’s something I like to whip up to serve with roast beef or even over pot roast.
Video: Making Homemade Mushroom Gravy
Why Make Mushroom Gravy?
It takes less than 30 minutes to stir together, and I buy pre-sliced mushrooms, so there’s almost no prep work involved. This means my kitchen stays much cleaner, too.
Mushroom gravy has more flavor and texture than regular gravy, which is another reason I love it. You don’t have to wait for pan drippings and separate out the fat, just stir it together in a saucepan.
What Ingredients Do I Need?
Homemade mushroom gravy ingredients are simple. All you need is some butter, onion, sliced mushrooms, flour, salt, pepper, beef stock (I prefer stock over broth for gravies), heavy cream, and a little bit of Worchestershire sauce.
I’m betting you have most of these ingredients on hand, another reason to whip up a batch next time company comes over.
How To Make Mushroom Gravy
Like I said, mushroom gravy is simple. You start by sauteeing the onions and mushrooms in the butter. Then you make a roux by adding and cooking the flour into the fat, which helps to thicken the gravy. The beef stock gets added to the pan to deglaze, make sure you scrape up the bits of flavor off the bottom of the pan.
Then, the heavy cream, salt, pepper, and Worcestershire all get added for richness and flavor. The result is a silky smooth gravy with lots of added flavor and texture from the onions and mushrooms. You simply must try it!
More Homemade Gravy Recipes
Did you know I have a whole category of gravies and sauces for you to make at home? Find the perfect recipe for any meal and check of some of my favorite gravies below.
- Gravy without Drippings
- Cornstarch Gravy Recipe
- Homemade Chicken Gravy
- Sausage Gravy Recipe
- Homemade Onion Gravy
- White Country Gravy
Podcast Episode About Making Mushroom Gravy
Listen to me explain briefly about how to make this mushroom gravy, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Homemade Mushroom Gravy
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: about 3 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Homemade Mushroom Gravy is simple to prepare and is the perfect thing to pour over roasts, steaks, and potatoes. It takes less and 30 minutes!
Ingredients
- 3 Tbsp. butter
- 1 onion, diced
- 1 pt. sliced white mushrooms
- 3 Tbsp. all-purpose flour
- 1 and 1/2 cups beef broth
- 1/2 cup heavy cream
- 4–5 dashes Worcestershire sauce
- 3/4 tsp. salt
- 1/2 tsp. pepper
Instructions
- Add the butter to a large saucepan over medium heat and let it melt.
- Once melted, add the onion and saute for about 5 minutes, or until translucent.
- Add the mushrooms and cook for an additional 5 minutes, until they begin to soften.
- Stir in the flour and let it cook, stirring frequently, for 3 minutes to cook out the raw flour taste. Drizzle in the beef broth while stirring constantly.
- Add the heavy cream, Worchestershire, salt, and pepper. Cook, stirring frequently, until the mixture is thick and bubbly.
Hi Christine,
I am about to make your very promising recipe for “Homemade Mushroom Gravy”.
Just one question… can unused gravy be frozen? If not, how long will it last in the fridge?
Thanks for you time and attention
Brian
Brian, So, often things that contain dairy don’t freezer super-well. They can separate when they’re thawed. However, dairy with higher fat content tends to survive better, and this one uses heavy cream. I think it will therefore freeze just fine. When it comes time to use it though, I would thaw it in the fridge or in cold water, not in the microwave or on the stove. And then, heat it gently as well, stirring often. That should do the trick. Thanks for a great question!
I am obsessed with this gravy! I find excuses to have this gravy. Today I made a pot roast from own grass fed beef and used the meat broth in the gravy. It was so good. I am sure , Christine explained how to best clean a mushrooms, but I would love to know more in that area.
Seriously, this gravy adds so much flavor to a meal.
Janine, I’m so happy to hear that you like it so much. It’s one of my favorites too! As to cleaning mushrooms, I go against the commonly held wisdom here. Most people will say that you have to use a damp paper towel to wipe each mushroom individually clean and that rinsing them in water makes them absorb water and then not fry up as well. I haven’t really found that to be the case. So, what I do is to put the mushrooms into a colander and then I run cold tap water over them. I shake them around a bit under the water. And then I get out a plate and line it with paper towel. I then transfer the mushrooms 2-3 at a time from colander to plate, rubbing off any dirt that still clings there with my fingers and giving them a final rinse. I find it slightly quicker than the wiping method, but also, I think it gets ride of more of the dirt.
One more thing, I know you love this recipe and I don’t want to go and risk giving you something that you like less, but I do have to tell you about it. So, on TheCookful, I have the recipe for my family’s creamy mushroom sauce, it’s here https://thecookful.com/creamy-mushroom-sauce/ It’s the sauce that I learned how to make from my Ukrainian Baba and from my mom, and we would traditionally serve it over perogies on Christmas Eve. It’s richer than the gravy above, and it uses dried mushrooms as well as fresh. It’s definitely worth checking out if you want to go on a different mushroom-gravy-journey. Thank you for the lovely comment!
Made this today. It was so good. Didn’t have fresh mushrooms, so I used canned and it was still delicious. So much better than using canned cream of mushroom soup. Easy and quick, also.
Thanks for letting us know, Janine! Glad you enjoyed.
I just finished making the gravy with mushrooms and cream–it tastes wonderful–I,m putting it over rotisserie chicken–the worcheshire sauce adds a nice kick–will definitely make it again 🥘
Patti, So happy you liked it! Thanks for letting me know :-)
So creamy and delicious! I don’t like worcestershire sauce so I skipped that. It was delicious without it.
Great to hear, Cheryl! Thanks for letting us know.
Wow, this is so flavorful. Everyone loved it!
So glad you enjoyed it, Marilyn! I love this one too.
This looks really good! Great recipe.
Thank you, Antoinette!
This soup looks so creamy and much darker than the one I have made in the past. And it just LOOKS yummier! We’ll try it!
Let us know how you like it, Sharon!
My family loves mushrooms and I would love to make this recipe for them!
Thanks, Tracie!
I cannot wait to make this. I am buying what I need this week, and I plan to cook this over the weekend.
Let us know how it turns out, Audrey!
This looks awesome! Except that I have an aversion to mushrooms…something about the texture I just don’t like.
This looks and sounds heavenly. Mushroom gravy always has such a lovely complex flavor, I adore it!
Thanks, Angelica!
This looks really yummy! Can’t wait to try it.
Thanks, Sheila!
I love that you use beef broth. It adds to the “meatiness” of the mushrooms.
Thanks, Lynne! Enjoy!
This sounds delicious! Going to put salsbury steaks on the menu just so I can make this gravy.
Sounds like a great idea, Tina!
This would make Thanksgiving. I love the addition of Worcestershire sauce.
Thanks, Judy! Enjoy!
I m going to try this recipe for our Thanksgiving since we are not having a traditional meal roast beef is what we are having
That sounds great, Cindy! Happy Thanksgiving!